Classic bacon-and-egg pasta with the yummy addition of peas. Nothing better on earth.
The Pioneer Woman
I can’t eat, think about, dream about, or even remotely consider Pasta Carbonara without thinking of Heartburn, the Meryl Streep/Jack Nicholson movie from the eighties that I both love and hate. Love, because it’s incredibly written by Nora Ephron and incredibly acted by Meryl and Jack. And Stockard. And because Carly Simon sings the songs. And because Meryl and Jack feast on Pasta Carbonara on the night of their first date.
Hate, because man, does their relationship get hit by a train. It makes my heart burn.
Hence the title.
I made Pasta Carbonara Sunday evening.
And the girl was happy.
First off, cook the pasta. Long noodles are best.
Next, grab some thick-cut bacon and slice the pieces in half down the middle…
Then dice it up into pretty small pieces…
And throw it into a skillet over medium heat.
Cook it until it’s just starting to crisp…
And remove it to a plate lined with a paper towel.
Pour out most of the grease in the pan and set it back on the stove over low heat.
Dice up an onion pretty finely…
And mince up 2 to 3 cloves of garlic.
Throw the onion and garlic into the skillet and cook ’em low and slow over several minutes.
Okay! Now is where the fun begins. Crack three eggs in a bowl…
And throw in 3/4 cup grated Parmesan.
Whisk this together so that the Parmesan is all combined with the eggs.
Next, because it’s a free country, pour in 3/4 cup heavy cream. If you’re trying to make healthy choices, just pour in 1/2 a cup.
I’m kidding on that last part, of course.
Whisk this together…
Then add in 1/2 teaspoon of salt and plenty of black pepper and stir it all up.
Next up, drain the pasta…
And save some of the hot pasta water in case you need it later.
Pour the very hot pasta into a large bowl and immediately begin drizzling in the egg/Parmesan/cream mixture.
IMPORTANT: Stir the entire time! This will allow the eggs to very slowly cook when it hits the hot pasta…but it’ll (hopefully) prevent the eggs from scrambling.
Halfway through, throw in some peas because I like Carbonara with peas.
I’m pretty sure Meryl did not like Carbonara with peas. But we can’t all be Meryl!
And the cooked bacon…
And finish tossing it around until it’s all coated.
Glory Hallelujah, this is it. That thick egg mixture coats the pasta and gives it a glorious glossiness.
Oh, and I forgot to add the onions and garlic when I added the peas and bacon, so I’m adding them now.
Don’t be like me.
Oh, and if the pasta seems overly gloopy, just splash in some of the hot pasta water. Not too much, just a little.
Help. You can’t know how much this hit the spot Sunday evening.
Try it the next time you need a pasta fix!
Or a bacon fix.
Or a cream fix.
Or a Parmesan fix.
(You get the picture.)
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