I made the Pioneer Woman’s Pasta Carbonara tonight, and it was amazing!! I forgot to buy peas, so I chopped a fresh 1.5 tomatoes and tossed in at the end with some parsley. Thank you for the recommendation Aunt Amy! I can’t wait to see your versions!!
May 27, 2012 470
PREP TIME:5 Minutes DIFFICULTY:Easy COOK TIME:20 Minutes SERVINGS:6 Servings
12 ounces, weight Pasta, Any Variety
8 pieces Thick Cut Bacon (Diced Small)
1/2 whole Medium Onion, Diced Small
2 cloves Garlic, Minced
3 whole Eggs
3/4 cups Finely Grated Parmesan
3/4 cups Heavy Cream Salt & Plenty Of Black Pepper
1/2 cup Peas
Cook pasta according to package directions.
While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don’t clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside.
In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.
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, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
Halfway through, add the peas, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it’s all combined.
Serve immediately with extra Parmesan. Delish!!
The story goes that this dish was created by Italian coal-miners (Carbonara means coal burner or some such). They created this dish based on whatever bits of food they had leftover. Others believe it’s origins are more urban, I.e. a Roman restaurant. I decided to go with the myth when I prepared this. Because Gigi said that this was a food challenge. It’s hard to determine a winner when we three live in three separate states. Our men will all declare that it’s the best that they’ve ever had. Because… Happy wife, happy life. But I digress. I decided that the only way this could be a challenge is that I challenge myself. I made this dish with whatever I was able to find both in my kitchen and in my yard. I am most pleased with the end result:
Pasta ( I used half a box of medium sized shells)
Wild onions and garlic (They are both abundant in my yard) side note: If you live on the East coast, ramps are plentiful right now. Go foraging!
Red pepper flakes
A mix of grated Parmesan and Mozzarella cheese
Fresh Italian Parsley
Cook the pasta in salted water until al dente. Drain, saving a cup of the cooking liquid.
Pour about two tablespoons of olive oil in a pan over medium heat. Add several lardons of bacon and fry, stirring frequently. Add the garlic/onions and saute until onion is translucent. Add the red pepper flakes to taste (I use about a teaspoon). Give the mixture a couple of good stirs then add about a cup of stock (traditionally white wine is used instead of the stock). Allow the stock to boil down, this should take no more than 10 minutes. Whisk the egg yolks slowly adding the cup of cooking liquid. Pour the eggs into the pasta and mix. I kept the pot on low heat while adding the egg mixture. Incorporate the cheeses into pasta then add the bacon mixture and mix together. Add some chopped fresh parsley. Serve in warm bowls topped with more grated cheese, parsley and cracked fresh pepper.
Serves 4 people that know how to eat in moderation. Or two serious food fiends (such as in my home).
A mouth watering combination of creamy alfredo, chicken and bacon in a hearty pasta dish.
Author: Amber – JadeLouise Designs
99, Ames and gigi
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