Pasta Carbonara
This pasta carbonara recipe is a delightful combination of flavors and textures. Creamy and rich, with crispy bacon, sweet peas, and a touch of garlic, this dish is sure to become a family favorite. The velvety sauce coats each noodle, creating a decadent and satisfying meal. Enjoy this comforting dish with a sprinkle of extra Parmesan on top for a truly indulgent experience.
— Constant Cookbook
Ingredients
- 12 ounces, weight Pasta, Any Variety
- 8 pieces Thick Cut Bacon (diced Small)
- 1/2 whole Medium Onion, Diced Small
- 2 cloves Garlic, Minced
- 3 whole Eggs
- 3/4 cups Finely Grated Parmesan
- 3/4 cups Heavy Cream
- Salt & Plenty Of Black Pepper
- 1/2 cup Peas
Instructions
- Cook pasta according to package directions.
- While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don't clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside.
- In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.
- When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
- Halfway through, add the peas, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it's all combined.
- Serve immediately with extra Parmesan. Delish!
Cook Time
20M
Prep Time
PT5M
Yield
6
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