pasta carbonara

I’ve been craving this dish and I finally decided to make it.  Pasta carbonara!  Yum yum yum.  This is another Rachel Ray (boo) inspired dish with my twist.  This dish will stick to your ribs, as they say.

1 pound pasta (your choice)
1/3 pound turkey bacon
Extra virgin olive oil
2~3 tablespoons minced garlic
1/2 cup white wine or chicken stock
2 egg yolks
3 tablespoons of grated parm cheese, more for sprinkling
a few grinds of black pepper

Bring a pot of water to a boil.  Add pasta and cook to the package directions.  Reserve 1/4 cup of the pasta water.

Heat a large pan over medium heat.  Cook bacon in oil until brown.  Remove bacon and pat oil off.  To the pan add the oil and garlic and saute for a few minutes until garlic is fragrant.  Add wine and reduce liquid by half, roughly two minutes.

In a smaller bowl, beat together the eggs, cheese.  Add the ladle of pasta water while whisking.  Add pepper and set aside.

Once the pasta is cooked, drain and add to the pan with sauce.  Toss the pasta, add bacon and add egg mixture.  Toss for about a minute and remove from heat.  Continue to toss until the sauce is absorbed and the pasta is coated.  Add salt and pepper to taste and sprinkle with extra cheese.  Serve and enjoy!

I added mushrooms into my dish with the garlic.  Feel free to add what you want!


1 Comment

Filed under dinner

One response to “pasta carbonara

  1. Wow, the difference in nutritional value between you carbonara and mine is astounding? Turkey bacon? Hell no – I use a pound of proscuitto! 3 tablespoons of cheese? Hell no – I grate an entire large block! And where’s the heavy cream?! For the record, I do throw peas in for good measure.

    I went to an online nutritional calculator once, and my dish came out to over 3,000 calories per serving 🙂

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