Pasta Carbonara

Time to Cook: 
15 minutes
Time to Prepare: 
10 minutes
Number of Servings: 
4
Learn More About This Recipe +

When the weather is chilly, sometimes you need something warm, filling, and a little indulgent to fill you up. This pasta is perfect when you only have bits of things left in your fridge and easily halved to serve two people. What I love about it is that the dish is so easy to change-swap out the bacon for ham or some spicy salami, add some sauteed mushrooms or green peas and skip the green onion. It's all up to you, really. Make it your own! The only thing that is non-negotiable is the cheese; make sure to use freshly grated Parmesan cheese, not the sawdust-like stuff in a can for the best results.

 

 

Pasta bathed in a creamy cheese sauce with bacon. How could you go wrong?

Ingredients

454 g (1 lb) fusilli or corkscrew pasta

1 cup whipping cream

4 egg yolks

1 cup freshly grated Parmesan cheese

2 green onions, finely chopped

6 slices of smoked bacon, cooked and crumbled

fresh cracked pepper

salt to taste

2 tbsp Italian parsley, finely chopped


Directions

1. In a medium bowl, whisk together the whipping cream, eggs, Parmesan cheese, and a few good grindings of pepper. Set aside.

bacon and onion

2. Fry up the bacon until crispy. Drain on paper towels. Chop up the green onions and bacon, then set aside.

3. Cook the pasta in boiling salted water according to package directions until el dente. Drain quickly and immediately put the hot pasta back into the same pot, then pour the cream and egg mixture over top. Stir well. The heat from the pasta and the pot will cook the egg yolks. Stir to keep the mixture from clumping. It will thicken and coat the pasta.

bacon pasta carbonara

4. Add in the bacon and chopped great onion. Stir well. Taste and add salt and pepper to your liking. Sprinkle the tops with more pasta and some parsley if you wish.

5. Serve the pasta immediately.

 

*Note: this dish shouldn't be served to the very young, elderly, or those with compromised immune systems. Consuming undercooked eggs always has a risk of salmonella. If you are concerned, use pasterized eggs.