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Pasta Carbonara


It’s so good y’all.


Not as complicated as you would think. The only tricky part is making sure the raw eggs cook into a creamy sauce without overdoing it and making them scrambled eggs!


Try it out and let me know what you think!!

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Ingredients:

1 Box Pasta 8 Slices Thick Bacon, Diced Small 2 Cloves Garlic, Minced 3 Whole Eggs 3/4 C. Finely Grated Parmesan 3/4 C. Heavy Cream Salt & Plenty Of Black Pepper Fresh Parsley, Chopped (if desired)

Directions: Cook pasta according to package directions.

While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don't clean the pan. Return the pan to the stove over medium-low heat and throw in the garlic. Cook until barely golden. Set aside with the bacon.

In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.

When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, **slowly** drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.

Halfway through, add the bacon & garlic. Finish adding the sauce, stirring until it's all combined.

Serve immediately with parsley & extra Parmesan. Delish!

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©2013 by Lindsay Adams | Lovies&Lattes