Tuesday, May 29, 2012
I happened to have a few minutes of "I need to take a brain break" time today and clicked on my Pioneer Woman bookmark. I love to spend hours catching up on PW's recipes, pictures and random thoughts but haven't had time to do that recently. Luckily for me the most recent post was one for Pasta Carbonara and I just happened to be in need of a dinner plan. I had all the ingredients in the fridge so it must have been destiny.
The first time I saw anything in a Carbonara sauce was on Diners Drive Ins and Dives. I love, love, love seeing all the different foods and places that they feature around the country. Anyway, I was intrigued but the instructions were a little bit too hazy for me to feel comfortable just winging so I didn't attempt it. Then I saw it again on The Best Thing I Ever Ate...and again on Rachel Ray. Then AGAIN today!! I printed the recipe out and went merrily on my way. I did lighten it up a bit by using Half and Half instead of heavy cream but I'm not convinced that it made a big enough difference nutritionally to do it again. It would be thicker with cream so use what you have. I wouldn't recommend using pregrated Parmesan (I'm something of a cheese snob) but it would probably work just fine.
Adapted from The Pioneer Woman
12 oz Fettucini
8 slices thick cut bacon, chopped into pieces
1/2 medium onion, diced finely
2 cloves garlic, minced
3 whole eggs
3/4 c. grated Parmesan (grate your own if you can)
3/4 c. half and half or heavy cream
salt and pepper to taste (we like lots of pepper)
2/3 c. green peas
1. Cook pasta according to package directions.
2. While the pasta is cooking, fry the bacon in heavy pan until barely crispy. Don't over cook. Drain on paper towels and set aside. Pour bacon grease from pan and turn heat to med low-ish. Cook onions and garlic until golden brown. Set those aside too.
3. Combine eggs and half and half and mix well. Add Parmesan cheese and salt and pepper. Mix all together and set aside.
4. Microwave peas for 1 minute; just until thawed.
5. Drain pasta (reserve 1 c. pasta water) and put in a large bowl. While pasta is hot, slowly drizzle egg mixture into noodles while stirring constantly. The sauce will start to thicken as the eggs cook and you stir. Halfway through add bacon, onions, and peas. Finish adding the last of the egg mixture and stir until combined.
6. Serve with additional Parmesan (lots)