Pasta - Spaghetti Carbonara {Weeknight Easy}

It’s no secret in my house that I am huge pasta lover. I can’t help it; pasta is so versatile making it perfect for so many dishes. Spaghetti – Pasta Carbonara is one of my all time favorite pasta dishes. It’s easy enough for a weeknight dinner or fancy enough to serve company.

I especially love this dish because I usually have all the ingredients on hand to make it. Add some crusty garlic bread and you have the perfect meal. The smell alone from the bacon, onions and garlic cooking is so intoxicating, throw in the wine and you will be hooked.

In traditional Carbonara pancetta is used, but I really like using bacon instead. My kiddos are big on bacon so it’s perfect. Since my kiddos were eating this dish I scaled back a bit on the wine and only added 1/8 cup.In the end it really didn’t make too much of a difference because the flavor of the wine still came through.

If you have never tried Spaghetti Carbonara or you don’t have dinner planned I highly recommend giving this recipe a try because I know you will love it. Plus I am sure you already have everything on hand to make it.

In a large pot of boiling salted water, cook spaghetti pasta until al dente (approx- 8 min). While the pasta cooks start cooking the bacon. In a large skillet, cook chopped bacon or pancetta until slightly crisp; remove bacon pieces and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add 1 tablespoon olive oil, and heat.

Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook for one minute; Add wine or chicken stock and cook until everything is deglazed and all of the brown bits have been removed from the bottom of the pan. Turn off heat and return cooked bacon to pan;

Drain the spaghetti-pasta thoroughly (reserve 1/2 cup pasta water) and add hot pasta to the pan and toss to coat. To ensure a creamy, silky sauce, mix the cheese, cream and beaten eggs together in a separate bowl, then stir into the pasta, off of the heat.

Tossing constantly with tongs or large fork until eggs are barely set. If the mixture is to thick add a bit of the reserved pasta water. Add salt and pepper to taste (remember that bacon and Parmesan are very salty, so go easy on the salt). Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese.

Look at all that yummy bacon and cheese. Goodness who wouldn’t love this!!!

Pasta Carbonara

Ingredients:

1 – 16 oz box spaghetti noodles

1 – tablespoon olive oil

8 – slices bacon or pancetta, diced

1/2 – small onion, chopped (about 1/4 cup)

1 – clove garlic, minced

1/8 – 1/4 – cup dry white wine or chicken stock
1/2 – cup reserved pasta water

2 – eggs, beaten

2 – tablespoons heavy cream, half & half or milk

1/2 – cup grated Parmesan cheese

pinch salt and black pepper to taste

2 – tablespoons chopped fresh parsley

additional grated Parmesan cheese, for garnish

Directions:
In a large pot of boiling salted water, cook the pasta until al dente. While the pasta cooks start cooking the bacon.

In a large skillet, cook chopped bacon or Pancetta until slightly crisp; remove bacon pieces and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add 1 tablespoon olive oil, and heat.

Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook for one minute;

Add wine or chicken stock and cook until everything is deglazed and all of the brown bits have been removed from the bottom of the pan. Turn off heat and return cooked bacon to pan;

Drain the spaghetti-pasta thoroughly (reserve 1/2 cup pasta water) and add hot spaghetti to the pan and toss to coat.

To ensure a creamy, silky sauce, mix the cheese, cream and beaten eggs together in a separate bowl, then stir into the hot pasta, off of the heat.

Tossing constantly with tongs or large fork until eggs are barely set. If the mixture is to thick add a bit of the reserved pasta water.

Add salt and pepper to taste (remember that bacon and Parmesan are very salty, so go easy on the salt). Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese.

Recipe inspired by all recipes.com