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Twisted Carbonara

My spin on pasta carbonara. I came to love this pasta while we were in italy. Timing is somewhat important because you want to use the heat from the pasta after it is done cooking to cook and thicken the carbonara sauce. Brown the bacon ahead of time and start making the sauce a few minutes before the pasta is finished cooking.

  • 1/4 cup grated swiss cheese
  • 1/4 cup grated romano cheese
  • 5 slices of bacon
  • 1 small or 1/2 medium onion chopped
  • 2 tbsp garlic minced
  • handful of chopped parsley
  • 3 egg yolks
  • 1/4 cup cream
  • 1 cup pasta cooking water
  • 1 cup frozen green peas
  • Rigatoni or whatever pasta you prefer

Stack the bacon slices and chop into 1/2 inch thick pieces. Brown the bacon over medium heat until crisp. Remove the bacon and drain on a paper towel. Pour off most of the bacon fat leaving just enough to cook the onion and garlic.

Mix the egg yolks and cream in a bowl until well blended and set aside

Boil the pasta according to the package directions

A few minutes before the pasta is finished cooking, reserve 1 cup of the pasta water. Saute the onion and garlic over medium heat until soft. Drain the pasta and while still hot add it to the onion and garlic. Remove the pan from the heat. Stir in the peas, egg and milk mixture, bacon, and the cheeses. Gently stir the pasta as the residual heat from the pan and pasta cook the sauce. If necessary you may place the pan back over the heat for a few seconds at a time as the sauce thickens. If the sauce becomes too thick you can add some of the pasta water to thin it. Stir in the parsley and serve immediately.
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