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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pasta Carbonara Recipe

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This recipe for Pasta Carbonara is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1lb spaghetti or linguine, 6oz bacon, 1/2 cup finely diced sweet onion, 2 cloves garlic minced, 4 eggs beaten, 1/4 cup half and half, 1/4 cup grated Romano cheese, 2T chopped parsley.

Directions:
Directions:
Add water to large stock pot for pasta and bring to boiling. Dice bacon and saute over medium heat in a large saute pan. Remove bacon from pan and drain on paper towel. Remove excess bacon fat from pan leaving enough to cook the onion. Add the onion and garlic to pan and saute until translucent. Add pasta to water and cook until al dente. While past is cooking, add half and half to onion and bring to a simmer to reduce slightly, reduce heat to very low and add bacon to heat through. Strain pasta in a colander and add to onion mixture. Add beaten eggs to pasta mixture and stir constantly to keep eggs from curdling for 3-4 minutes. Add Romano cheese and parsley and stir to mix, and serve.

Personal Notes:
Personal Notes:
You can also add a cup of frozen thawed peas or a bag of fresh spinach when you add the bacon back into the mixture for a change of pace.

 

 

 

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