Monday, 12 December 2011

I definitely smell a pork product of some kind...

Bacon was on sale this week at our local grocery store so we scooped up a few packs and have been making some yummy dishes featuring bacon. There was the traditional breakfast fare of bacon and eggs, bacon and cheese on toast, corn chowder and a new one, pasta carbonara. The corn chowder was a recipe I had made before and as usual it turned out super yummy. The pasta carbonara recipe was brand new to me and was uber tasty. It was simple and quick to make and best of all the boys gobbled it up.

The original recipe came from allrecipes.com so you can head over there to see it. I did however make a few minor modifications so I will share with you here how I made the pasta carbonara.

Pasta Carbonara


1 lb of dry pasta noodles
1 tbsp olive oil
8 slices of bacon, diced*
1 tbsp olive oil
1 onion, chopped
1 clove of garlic, minced
1/4 dry white wine**
4 eggs
1/2 cup parmesan cheese
1/4 cup cream
pinch of salt and pepper to taste
garnish with: fresh chopped parsley and parmesan cheese

Cook pasta according to package directions. Drain and toss with 1 tbsp of olive oil. Cook bacon. Set bacon aside and pat dry with paper towel. Pour bacon fat out of pan however save approximately 2 tbsp of bacon fat. Add 1 tbsp olive oil to bacon fat. Toss in onion and garlic. Sauté until onions are translucent and add bacon back to pan. 


Add 1/4 cup of white wine to bacon and onion.


Whisk the 4 eggs and add the parmesan cheese and cream to eggs.


On low to med heat add the bacon/onion mixture to the noodles and toss to coat. 



Add the egg/cheese mixture to noodles/bacon and continue to toss until the sauce is cooked and heated through. 




Place the pasta on plates and add a dash of salt and pepper and garnish as you like. 


*I like to use a scissor and cut the bacon up directly into the pan
**I substituted plain apple juice in place of the wine

You may notice that there are three different types of pasta there. Spaghetti, fettucini and penne. I didn't have enough of any one kind so I used the last remnants of each and it worked great.

I love to serve bread along any soup or pasta dish (as if there wasn't enough carbs already) so we had a nice french bread along with it. A light salad would go just as nice if you are trying to watch your waistline (in which case you probably aren't going to be making this carbonara anyways).

Bon Appetit!!!


(Oh and if you didn't get the joke in the post title you need to watch some Wayne's World)

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