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Tuesday, February 21, 2012

Bacon Carbonara

I have had Giada's version of this dish a few times and it was quite tasty, but holy moly was this one delicious.
This is def a great (read: cheap) throw-together kind of dish and lo and behold, I had all the ingredients already! Love those dishes.


Onion love




Bacon Carbonara
adapted from this fine lady

4 eggs
1/2 cup 1% milk
2/3 cup Parmesan cheese
dried parsley flakes (to taste)
1 tsp red pepper flakes
1/2 tsp salt

1/2 lb bacon
1 small onion- chopped
1/2 lb Whole Wheat pasta

Fry the bacon until crisp, set aside to drain on a paper towel.
Boil pasta until al dente. While pasta is boiling, combine eggs, milk, parmesan, parsley, red pepper, and salt in a bowl and whisk together- set aside.
Reserve 1-2 tbs of bacon grease to cook the onions- cook to preferred doneness.
Drain pasta, transfer it back to the pot and while still warm pour in the cream mixture and toss to coat, cooking on LOW for 1-2 mins. Add in the bacon while tossing the pasta- serve hot!

(cooking any higher than low can result in scrambled eggs, not tasty)

NOTE- should there be any leftovers, reheat adding a splash of milk to bring back the creamy sauce.

3 comments:

  1. I love Carbonara sauce but always thought it was very high in calories and rather difficult to make...this recipe looks doable...thanks for sharing this, will try it one of these days :-)

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    Replies
    1. yea, I cant take all the heavy cream which is why I used the 1% milk, just enough fat to make it a creamy sauce, but not too much to make it heavy. Plus with the whole wheat pasta you dont have to eat as much to feel satisfied!

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  2. This sounds delicious! I answered your question on my blog about Foodbuzz but I figured I would let you know here it took me about five weeks to hear back from them about getting accepted, so it definitely wasn't a quick process!

    ReplyDelete

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