Cooking

The Comfort of Carbonara

Due to circumstances beyond our control, Paul and I had two weeks of eating only a “bland” diet. Bland. What a bad word! No vegetables, no fruit, no spice, no fun. We did, however, manage to pull off a few tasty meals that didn’t leave us feeling miserable. Case in point … Carbonara.

This is a really simple, but company-worthy dish that contains just a few ingredients. Paul made his fabulous no-knead bread (recipe to follow) to go with the pasta. It was delicious!

Carbonara ingredients:

  • One package refrigerated fettucine or homemade
  • 1/2 of pound good bacon (or more to taste)
  • 2 eggs
  • 1/2 C freshly grated Parmesan
  • 1/4 C melted butter
  • 1/2 C chopped parsley
  • Salt and Pepper
  • extra eggs if desired

Dice bacon then cook until crisp. Set aside. Melt butter then let cool a bit. Once cooled but not yet firm, beat in the two eggs until combined.

Cook pasta in salted water according to directions. It only takes a couple of minutes! Drain, put in serving bowl and toss with egg/butter mixture, bacon, Parmesan and parsley. Grind a generous amount of black pepper and salt to taste.

If more richness is desired, poach a few egg yolks and add on top before serving.

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