This Carbonara has a secret!

Irisa Raina 9

By
@Irisa

The secret to this recipe is: if you light a few candles, put on some romantic music and pour some great wine, this dish will put a smile on your husband’s/wife’s face for sure. I served this with some crusty bread.
We ended up having the neighbors from next door over, as their heat went out and this dish served all 4 of us and it got rave reviews~
NOTE:
Carbonara is thought of as an Italian dish; you know pasta, eggs, garlic and cheese, well I just jazzed it up and I’ve made it into a Mexican meal.
The pasta ¼ of it,is what I had left over from a chicken dish,Tequila & lime = Mardi Gras.


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Rating:

Comments:

Serves:

4

Method:

Stove Top

Ingredients

1/4 pound spaghetti with salsa { see notes }
8 ounces mexican queso fresco cheese { crumbled }
4 ounces soppressata { diced into bite size pieces }
1/2 pound thick sliced apple wood bacon { diced into bite size pieces }
2 garlic cloves grated
1 cup red, gold and yellow sweet bell peppers { diced into bite size pieces }
1 small serrano pepper { sliced as fine as you can } and trust me you only need one of these puppy’s and then wash your hands!
½ cup finely diced red onions
4 large eggs
3 tablespoons heavy whipping cream
1 cup freshly grated parmesan cheese; plus more to garnish
1 tablespoon fine sea salt
2 tablespoons fresh ground pepper

Directions Step-By-Step

1
Bring out the previously cooked pasta with salsa and let it come to room temperature.
2
Heat a large skillet over medium-low heat, add the bacon and the Soppressata and cook, stirring occasionally, until bacon is crisp, add the grated garlic and turn down the heat mix well.
3
Remove the bacon { leave in as much of the grease as you can } and sauté the bell peppers, Serrano pepper and red onions when they are soft return the bacon to the pan and cook on low for a minute longer.
4
While the bacon is frying, beat the eggs really well. Season the eggs with the, cream, sea salt and freshly ground pepper. Once you have the eggs very well beaten add 1 cup Parmesan cheese and beat again.
5
Keeping the heat on low add the pasta to the skillet and toss to coat. Add the Mexican cheese and mix well, let the cheese get a little melty.
6
Remove the pan from the heat and slowly add the eggs. Return the pan to the low heat, stirring softly for 1 minute and once the eggs have set { they should be soft and loose } remove the pan from the heat, top with the remaining Parmesan cheese and plate them.

About this Recipe

Course/Dish: Pasta, Other Main Dishes
Main Ingredient: Pasta
Regional Style: Mexican