Bacon Carbonara Recipe
A bacon carbonara recipe is the perfect way to add some pasta fun into your day. This receips uses pantry staples to make something truly indulgent and savory.
Bacon Carbonara
Ingredients
- 2 servings pasta noodles
- 2 eggs
- 4 pieces bacon
- 1 tbsp heavy cream
- ½ cup parmesan or hard Italian cheese
Instructions
- Cook bacon in a large pan or dutch oven
- Remove bacon from pan with a slotted spoon
- Reserve a tbsp of the grease in a bowl, keep the rest in the pan
- Fill pan with water and prepare noodles according to recipe, pasta maker instructions, or package directions
- Beat eggs in a small bowl and add cream
- Drain water, returning noodles to pan immediately if using a strainer, add the reserved bacon grease to the pan and stir
- Quickly add egg mixture and cheese to the noodles and stir to let the heat cook the egg and melt the cheese
- Sprinkle salt and freshly ground pepper over the pasta
- Top with freshly grated cheese, red pepper flakes, and parsley, if desired
Notes
Bacon Carbonara – Bacon, Egg, and Cheese Pasta
This is a great savory dish that makes for a filling meal at night or a motivation breakfast. I heavily endorse breakfast pasta, and this recipe already uses ingredients associate with the first meal of the day. It’s not a large leap in logic, but it may profoundly change your outlook on tomorrow.
About
Carbonara is an Italian dish that lets the heat of freshly prepared pasta heat treat a sauce comprised of egg and cheese, making it fit to consume. Traditionally, guanciale or a pancetta are used as the meat, and the cheese can be a single or combination of hard Italian cheeses, such as Parmesan or Romano. Additions to the core base of pasta, meat, egg, cheese and freshly ground pepper are less traditional and more common outside of Italy.
Bacon is a commonly-accepted substitute in carbonara recipes outside of Italian, since Italian specialty meats are more difficult to come by outside of the Bel Paese.
Notes On Preparation
Moving quickly is important in a bacon carbonara or any carbonara recipe. Speed ensures that the pasta retains enough heat to cook the egg and cheese mixture to be safe for consumption.
If you are nervous, you can have the pan on a low to medium heat setting to help cook the egg, although this will push the result away from creamy and towards a scrambled egg pasta.
The recipe calls for hard rather than soft (melting) cheeses, like Mozarella. While a soft cheese can be used, the hard cheese will incorporate into the sauce to create a creamy rather than gooey base.
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