Pasta Carbonara

March 3, 2010 at 3:35 pm 1 comment

Wow, it certainly has been quite awhile since my last blog update. I have good reason though. My husband and I welcomed our daughter, Alana Simone into the world on January 5th. I’m slowly getting back into the kitchen and hope to update more regularly from here on out.

Here’s a picture of the little darling

This is a dish I love to order when we go out to eat. It seemed more like a dish I couldn’t recreate at home — so creamy and delicious, but then I realized it is really simple to make at home. This will no longer be something I order out because it is so much better homemade. Plus, it really isn’t all that difficult either!

Pasta Carbonara
Ingredients:
1 pound Bacon Or Pancetta
1 pound Linguine Pasta
1 whole Large Onion
8 cloves (to 12 Cloves) Garlic
1 cup White Wine (or Substitute Another Cup Of Stock)
1 cup Chicken Stock
4 whole Eggs
1-½ cup Parmesan Cheese
1 bunch Parsley
½ stick Butter
1-2 Tbsp Black Pepper

Directions:
Slice 1 pound of bacon into 1-inch pieces. Cook bacon in a stainless steel pan until brown and crisp. Meanwhile, bring a pot of salted water to a boil. Cool linguine until al dente.

Next, chop your onion. When the bacon is cooked, remove it  with a slotted spoon and set aside, reserving the bacon grease. Add onions to the bacon grease and cook until fragrant and transparent. In the meantime, thinly slice the garlic. After the onions have cooked for a couple of minutes,add the garlic. After the garlic has cooked for a couple minutes remove the onions and garlic and discard the grease.

Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine (or chicken stock). Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return bacon, onion and garlic back to the pan. Let simmer over medium heat.

Crack four eggs into a large bowl. Add most of the Parmesan cheese, and rough chop the parsley, adding it into the eggs as well. Leave a little Parmesan and parsley out for a garnish. Mix well with a fork.

Drain the water from your pasta. Be sure the pasta is very hot. Add the pasta to the egg mixture and then add the bacon/onion mixture. Finally add a ½ stick of butter. Mix it all together well. Pepper to taste. Garnish with parmesan and parsley.

Source: The Pioneer Woman

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Entry filed under: main dish, Pasta.

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1 Comment Add your own

  • 1. Chris(Galeana Clan)  |  April 5, 2010 at 9:52 pm

    WOW!!! So easy to make and it turns out INCREDIBLE! I have to say I had a few doubts as it was cooking, it just didn’t look right, but at the end when everything was mixed together it was magic!
    I will definitely enjoy this again and again 🙂

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