After last weekends hunting trip I figured it was best to stay home this time and help get some things done prior to the arrival of our sweet little Olivia. Its hard to believe we’re only three weeks away from her arrival. I had a nice list of things to get done for Meagan which included getting the car seat installed and this dish among others. The car seat was my most dreaded task, but it was surprisingly easy….who would have thought.
I was originally going to cook this dish for us Saturday night as a nice dinner for Meagan and I, but after my Aggies pulled off the upset over Bama, I didn’t have enough time to put this together. As Meagan will attest, I was completely occupied during and after that game so she eventually just looked at me and asked where we were going for dinner because she knew that my meal would have to wait.
After waking up Sunday and realizing our win wasn’t a dream, I decided that I would make this as our lunch since Meagan worked all weekend. I also hoped it would make up for my lack of attention the prior night. I had to adapt the pasta carbonara a little since the raw eggs aren’t fully cooked so Meagan missed out on some of the creamy goodness, but I doubt it bothered her too much…..she still cleared her plate.
ENJOY!
Pasta Carbonara
Ingredients
- 1/2 lb Pasta
- 2 Eggs, beaten
- 2 Tbsp Heavy Cream
- 1 Tsp Olive Oil
- 3 slices of bacon, diced
- 1/2 cup Onion, diced
- 2 Garlic Cloves, minced
- Salt & Pepper to taste
- Grated Parmesan Cheese for Topping
Instructions
Begin by boiling water and cook pasta according to the instructions on the package. Be sure to add a tablespoon of salt to the water as it heats up.
In a saute pan, start to cook the bacon until crispy. Once it is close to done, add the onions and garlic until onions are tender. Set aside the mixture in a bowl and then drain most of the leftover grease. Leave enough of the grease to where the pan is still well coated. While pan is still warm, add the olive oil and set burner to lowest setting to keep it warm.
Combine the eggs, cream and a pinch of salt and pepper together and mix in a separate bowl.
Once pasta is cooked, drain (save a small portion of water from the pasta for later) and then immediately add it to the pan used to cook the bacon along with the onions and bacon pieces. Be sure to turn the burner off once the pasta is added as you only want the pan warm, not hot. After the pasta has been thoroughly coated with the bacon grease and oil, add the egg and cream mixture and toss thoroughly. The secret is letting the heat from the pasta thicken the sauce without the pan scrambling the eggs. If the sauce seems too thick, add 1 Tbsp of the leftover water at a time and mix until the desire consistency is reached.
Serve with grated parmesan cheese over the top.
