Pasta Carbonara à la Jim Davis
Ok, here is another great set of recipes for using some eggs: Caesar Salad and Pasta Carbonara. Both are pretty easy, and the results are amazing and you’ll end up using 7 eggs between the two.
We’ll split this into two posts, one for each recipe.
Pasta Carbonara – This recipe is great and can be easily modified to make it your own. Feel free to add other ingredients (chicken, other vegetables, etc) as you see fit.
- 1lb spaghetti
- ½lb bacon, chopped
- ½ large white onion, diced
- 1-2 cloves garlic, crushed
- 5 eggs, beaten
- ¼ cup milk (I like whole milk when cooking)
- ½ cup grated Parmesan cheese (more is fine)
- 1 cup frozen peas (optional)
- Salt and pepper, to taste
- Parsley, fresh chopped (for garnish)
First, get a large pot of water on the stove and bring to a boil. Salt it heavily, this is your chance to add some flavor to the pasta, and drop the spaghetti in. Cook al dente per the package instructions.
While the pasta cooks heat a large pan over Medium-High heat and cook up the chopped bacon. Remove the bacon when finished but keep the grease (you can pour some off if you feel the need – I don’t).
Reduce the heat to Medium and add the onions to the pan and reserved bacon grease. Cook until the onion is translucent then add the garlic. Stir the onion and garlic for a minute and then remove (you can stash the onions and garlic with the bacon).
Mix the 5 eggs, milk and Parmesan cheese in a bowl and set aside.
When the pasta finishes cooking kill the heat and drain the pasta. Return the pasta to the pot and while stirring slowly pour in the egg mixture. Next add in the bacon, onions and garlic. Give that a good stir then mix in the peas, if you choose to use them.
When everything is good and mixed, give it a try and add salt and pepper to taste. There is already going to be plenty of salt from the cheese and bacon, so keep that in mind.
Garnish with the parsley and more cheese and enjoy.