mertzie's bacon carbonara style pasta
(1 rating)
I've never made bacon carbonara before, but always wanted to. Tonight I did, and this was very yummers! Despite the ingredients, the sauce was not overly rich or too heavy. It was ready in a flash. I just came up w/ everything as I was going along, so feel free to alter for your taste buds.
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(1 rating)
yield
4 -6
prep time
15 Min
cook time
10 Min
Ingredients For mertzie's bacon carbonara style pasta
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1lb. pasta, (i used fettucini and recommend a long pasta such as linguini or spaghetti for this)
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3/4lb. bacon (reserve some of the grease)
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1/4cup heavy cream
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4eggs (use very fresh)
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scallions and garlic cloves
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red pepper flakes (optional)
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1tbs olive oil or melted butter
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1/8cup dry white wine (or more)
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3/4cup grated parm
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fresh italian parsley
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few pinches of nutmeg
How To Make mertzie's bacon carbonara style pasta
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1Get the water boiling for your pasta -- I make my pasta water very salty "like the sea", as the saying goes. If you have a leftover onion, toss that in for flavor.
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2Fry bacon & reserve some of the grease (about 1-2 TBS). Set bacon aside. Sautee shallots & garlic cloves gently in the bacon grease, butter, or olive oil, depending on how heavy you want your sauce. If you want some heat, add some red pepper flakes. I used dried shallots & dried garlic cloves and smashed them into about 1 TBS of olive oil.
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3Meanwhile, beat the eggs. (Poking the yolk first makes it easy to beat them. I just use a fork to beat). In large mixing bowl, add the heavy cream, eggs, cheese, wine, ground black pepper and the nutmeg. Add the shallot/garlic liquid mix and about 1 TBS of bacon grease (again,depending how heavy you want your sauce). Whisk until blended (I just whisked with a fork). This is your sauce. You do not heat this -- the heat from the pasta will give it enough heat to cook through.
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4Cook the pasta to firm -- don't overdo it! Add about 1/4 of the pasta water to the sauce. Add the pasta in scoops to the sauce and coat. Keep adding more and coating. I didn't use the whole pound of fettucini -- prolly 3/4 of a pound, as I like it saucy.
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5Crumble the bacon in big chunks and stir into the pasta mix w/ fresh parsley flakes. Top with more parm, if you like, and dig in! Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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