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Thursday, February 24, 2011

Kind of Carbonara

  • 1/2 pkg. noodles (I used garden rotini)
  • 4-6 strips bacon, chopped (or pancetta)
  • couple handfuls frozen peas
  • 2 eggs
  • couple handfuls Parmesan cheese
Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions. Drain, reserving some of the cooking water, and return to pot.

Meanwhile, fry bacon in a skillet over medium-high heat until crisp, and remove to a paper towel-lined plate to drain. Toss the peas into the skillet for a few minutes until hot (you can drain the bacon grease off first for health purposes; it won't affect the flavor much) and remove to the paper towel with the bacon to drain. Beat eggs with Parmesan cheese, and stir in most of the bacon and peas. You can add a bit of cream to make it a little richer, but I usually just add a bit of the pasta cooking water to thin. Add by the tablespoon, stirring constantly. Pour egg mixture over the hot noodles and toss to coat. Season to taste with salt and pepper, and sprinkle with the rest of the bacon and peas and a little Parmesan. Serve immediately.

 served with garlic bread and Caesar salad.

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