I’ll be honest, I’ve seen Spaghetti Carbonara on restaurant menus for years and never felt adventurous enough to try it. Mostly because I used to rarely eat out at a restaurant and when I went out, I wanted to have something I knew was going to taste good – even when I was trying something new, I went for flavours I know I’m going to enjoy vs the unknown. I’ve recently decided I was limiting myself and there was so many flavours I was missing out on due to my closed mindedness.
Weeks ago my co-worker came to work with some leftover pasta that made the entire office smell heavenly. Had I known their lunch was going to smell and taste so good, I may have snuck into the fridge to eat their lunch. Put that’s just wrong, to eat someone else’s lunch, right?
Guess it depends how good it is. 😉
So back to this pasta, this heavenly smelling pasta, with bits of bacon, and crisp green peas surrounded by pasta in a creamy sauce. When I asked her what it was, and her response was carbonara I instantly regretted all those years I had not been more adventurous and not tried it. Especially when she explained how SIMPLE it was to make. She said the leftovers were never as good as the eggs in the sauce tend to cook up in the sauce, but from where I was standing, there were nothing wrong with her leftovers.
The entire family really enjoyed my spin on this classic Italian dish. I didn’t have any frozen peas to add to the dish, but I certainly wouldn’t hesitate to add a few veggies to the dish another time. Chicken would also be a great addition to this meal, cooked and cubed in the pasta or served on the side.
- 1/2 lb pound spaghetti
- 1 tbsp olive oil
- 1/2 lb bacon , diced
- 1 tbsp olive oil
- 1 medium onion , finely diced
- 2 clove garlic , minced
- ¾ cup ½ and ½ cream (or whipping cream if you wish)
- 1 egg
- 1/2 cup grated Parmesan cheese plus add’l for top
- salt and pepper to taste
Cook your spaghetti according to the directions provided on the outside of the package. Once cooked, drain well and toss with 1 tbsp of olive oil so the noodles do not stick together. Set aside.
In a large skillet (large enough to hold the pasta later on), cook your bacon until slightly crisp. Once the bacon is cooked, remove to a paper towel lined plate. Drain all bacon fat from skillet aside from 2 tbsp and return to heat. Add olive oil and onion to pan and cook until the onions are translucent. You can add the minced garlic at this point but only cook for a minute or two longer.
Add the cooked spaghetti to the skillet, tossing and coating with the oil. Remove from the heat.
In a separate small bowl, combine the eggs and grated Parmesan. Whisk slightly so the eggs are scrambled. Pour this mixture in with the pasta, incorporating the egg mixture in with the pasta. It will create a sauce like consistency that coats the noodles.
Return the bacon to the skillet and incorporate into the pasta mixture. Season with salt and pepper to your preferred taste.
Best served immediately. Sprinkle with additional Parmesan cheese if desired and fresh herbs, like parsley if you wish.