Silky…rich…creamy…all words I would use to describe this Pasta Carbonara. I have been working out a lot and had a deep hunger for pasta…some kind that would stick to my ribs, so to speak. I think I have only eaten Carbonara once in my life and I have always been a bit apprehensive about making it.
Why??? The EGG…I was always worried I would scramble the egg…I knew you had to put it in at the end…but it scared me to death…what could I do to ensure that it would not…I think I came up with the answer.
One thing I love about this recipe is that it can be done in under 25 minutes…prep to plate! Honestly…you will think you ordered this at some fancy Italian restaurant. Let’s get our pasta on!
Start boiling a pot of water for the pasta. I am in love with DeCecco pasta. Cooks up perfectly, every single time. In a deep saucepan, add the bacon and render until crispy. Drop your pasta once the water boils…do NOT forget to salt your pasta water! Always remember to stir your pasta immediately after you drop in the pot so that it does not stick together.
While the bacon is rendering, in a bowl whisk together the eggs, heavy whipping cream and Parmesan cheese. Season with salt and pepper.
Remove bacon from pan. Drain and reserve. Keep about two tablespoons of the bacon fat in the pan. Add the shallots and allow to cook for about two minutes.
Add the garlic and crushed red pepper. Allow to cook for another two minutes…be sure not to brown the garlic.
Add in the wine…scrape up any bits at the bottom of the pan…allow the wine to reduce to about half.
Turn the heat way down to low. Add the pasta. If you time it right, you can take the pasta directly from the pot and place into the pan. If not, drain and remember to reserve at least one-half of a cup of the pasta water. Toss to coat the pasta with the sauce. Add in the reserved pasta water. Toss with tongs.
Turn the heat off. Add the egg mixture and toss quickly with tongs. This is the part that scared me…but I thought if I could mix the eggs with the cream and cheese, I just may not scramble the eggs…I did NOT! Yeah, me!
Add in about three-fourths of the reserved bacon pieces and a handful of fresh chopped parsley. Toss.
Serve the Pasta Carbonara, immediately. To serve, place pasta in bowls and top with a few pieces of bacon and a touch of fresh parsley. You can also top with additional Parmesan cheese. ENJOY! I also did a take on this recipe using country ham and won the grand prize. The contest was sponsored by Clifty Farm and I made this Pasta Carbonara with Country Ham and Quail Eggs.
LET’S GET SOCIAL!
I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
FOLLOW ME!
Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!
Comments are closed for this article!