Pasta Carbonara


This creamy dish is the perfect Sunday dinner that won’t have you in the kitchen all day!


1/2 lb pasta (linguine or spaghetti works best)

5 slices of thick bacon

1 plum tomato diced

4 eggs

1/2 cup grated Parmesan Romano cheese

4 gloves of fresh garlic chopped

Salt to taste

2 tablespoons green onion


Serving size = 3-4 depending on portion

In a large pot, bring 6-7 cups of water to boil with oil and salt, then add pasta; cook until al dente. Meanwhile, cut bacon into 1/2 inch pieces and pan fry until crispy set aside and keep grease. After draining pasta, mix about half of the bacon grease with pasta to keep it from sticking and to give a nice flavor. Dice tomato and chop garlic, then saute in 2 teaspoons bacon grease over medium heat until garlic is lightly browned. Be careful not to burn garlic as it will cook fast in the grease. In a bowl, whisk together 4 eggs and cheese. Lower the heat on the garlic and tomato to medium-low, add in bacon, pasta, and season with salt. Using tongs, mix everything together and slowly pour in egg and cheese mixture. Be sure to pour directly on pasta and not onto the bottom of the pan to avoid scrambling the egg. While pouring, continuously mix with tongs for about a minute until consistency is creamy. Top with green onion and extra cheese if desired.



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