Hello Everyone! We hope that you all had a wonderful Thanksgiving holiday. After eating turkey and side dishes for 2 weeks straight, we decided we needed a change. I was craving for some pasta, so K decided to make carbonara pasta. This is a simple and very delicious meal to make that does not take that many ingredients. It is cheesy and creamy…and we go overboard on bacon. Did we ever mention that we LOVE bacon? haha. Anyways, we enjoy this dish often at home, and we hope that you enjoy it as well.
What You Need
- 1 cup grated/shredded parmesan
- bacon/ham/pancetta–we used bacon
- two eggs
- 1/2 cup-3/4 cup heavy cream
- 1 teaspoon nutmeg
- 1 clove garlic diced
- 1/4 cup chopped onion
What to Do:
First, begin by boiling some pasta in salted water. This recipe makes about 2 servings of carbonara sauce. We used about a little less than 1/2 the spaghetti bag. Next, separate to egg yolks into a bowl.
Add in the cream. Depending on how much cream you put in, you will get a creamy or noncreamy pasta. If you like your carbonara kind of dry, do not put all the cream in…maybe about 1/2 cup will do. If you want creamy, put in 3/4. Stir with a fork and break up the eggs. Add in the cheese into the mixture.
Next, chop and dice the onions and garlic.
Next, get your meat and chop into small pieces. We used about 5 slices of bacon. This was a little excessive, but hey, we love bacon.
Now, heat the pan and begin to saute the meat. Once the meat is half way crispy, put the onions and garlic in. Saute until the onions are translucent the meat is crispy. There was a lot of bacon fat when we fried the bacon up. Drain away the excess bacon fat. Add in the nutmeg. Turn off the heat and set aside.
Next, when the pasta is done, using a slotted spoon, add the pasta into the bacon pan and stir.
Add in the cheese mixture and mix. You can do this over very low heat. Avoid overheating, because this will cause curdling of the sauce.
Now transfer over to a plate, and you are done! Black pepper to taste.