Pasta Carbonara

What could be better than pasta carbonara, I mean it’s basically like having breakfast for dinner. Coincidentally breakfast is my favorite meal, so you could say I’m a sucker for a big bowl of bacon, egg and noodle deliciousness.

My recipe uses bucatini noodles, which are thick hollow noodles perfect for soaking up the egg, parmesan and cream sauce. Adding my own twist to this wonderfully indulgent dish, I cooked up thickly sliced pancetta and added in fresh green peas for some color.

Make sure to add lots of black pepper throughout the process for added flavor. Serve with parmesan cheese and chopped parsley. Enjoy!

Pasta Carbonara

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Serves: Serves 6

Ingredients

• 12 ounces bucatini, any kind of long pasta works just fine
• ½ lb Pancetta, diced
• ½ onion, diced small
• 2 cloves garlic minced
• ½ cup peas (shelled or canned)
• 2 whole eggs
• ¾ cup finely grated parmesan
• ½ cup heavy cream
• salt and black pepper
• parsley

Instructions

1. Fry the pancetta until just crisp. Remove from the pan and drain on paper towels. Pour off a little of the grease, and return the pan to the stove over medium-low heat and add in the onions and garlic. Cook until golden brown. Set aside.
2. In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth. Cook the pasta according to instructions, if using bucatini cook in boiling water for 11 minutes.
3. 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, constantly stirring the whole time. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
4. Halfway through, add the peas, bacon, and sauteed onion and garlic. Finish adding the sauce, stirring until it's all combined.

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