Sunday, May 25, 2008

Pasta Carbonera

I love it when dinner takes 15 minutes to make, I had everything on hand, and it turns out super delicious. It's rare. But it happens. So in case anyone else is ever in the position of it being 5:30pm and you suddenly realize you didn't plan ahead and buy groceries and you have no idea what to fix, here is one of my favorite, super easy recipes (a la my mother, slightly modified):

Pasta Carbonera -- Serves 6
(This is the poor man's version, not like the high fat, cream versions from Italian restaurants.)

3 cups uncooked shell pasta (or other pasta on hand)
8 slices uncooked bacon, chopped
1/2 sweet onion, chopped
1/2 cup grated fresh parmeasan cheese
3/4 cup milk
4 eggs
1 tsp salt
1/2 tsp pepper
1 cup frozen peas (Optional. You can serve them on the side if you prefer).

(See? You probably have all that on hand on any given day, right?)

Cook pasta according to package directions (add 1 tsp salt to boiling water for extra flavor). While water is boiling, begin browning onions and bacon in a large deep frying pan on medium high heat. When onions are transparent and both are beginning to be brown and crisp, remove them from pan, drain, and set aside. In a blender, mix eggs, milk, salt and pepper until smooth. Stir in the cheese by hand. When pasta is cooked and drained, add egg mixture, pasta, and bacon mixture (and optional peas) to the bacon pan. On medium heat, turn the pasta continuously, scraping the bottom of the pan, until the eggs begin to solidify into little clumps (4-5 minutes usually). Remove from heat and allow the carbonera to sit for a minute or two more. Enjoy!

My husband and my kids all love this dish. It's best fresh, but you can also reheat it if you add a little bit of water to it before you microwave it. If you end up making this recipe, let me know how you liked it.


Kay said...

How's your mom doing?

tiburon said...

sounds yummy! I may have to give it a shot :)