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Wednesday, August 1, 2012

Pasta Carbonara

I know I've mentioned before that certain recipes make me feel very nostalgic. Pasta Carbonara is one of those recipes. I remember making this a few times when I first moved down here to Charleston and was living on my own and trying to figure out how to cook without completely drying out chicken or torching my pans. What I love about Pasta Carbonara is that it is really easy to make, but having bacon in a pasta dish adds a very interesting flavor combination. Although the original recipe from the cookbook did not call for white wine, I added a bit into mine since I've made it that way in the past.

-1 16oz package spaghetti
-1 tablespoon EVOO
-1 clove garlic, minced
-4 slices bacon, diced
-3 eggs
-1/2 cup shredded Parmesan cheese
-1/4 teaspoon pepper
-1/4 cup white wine

1. Cook pasta, drain and return to pot. Heat EVOO in saucepan over medium-high heat. Cook the minced garlic and bacon about 5-6 minutes until bacon is crispy.

2. Mix eggs, cheese, and pepper. Add to warm pasta and quickly toss, pouring in white wine. Add bacon mixture and stir to combine.

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