Pasta Carbonara
Pasta Carbonara
by Jennifer Carlisle
Pasta Carbonara is one of my favorite pasta dishes. It's up there on this list with chicken parmesan. I have made this dish with several different ingredients. If I have it on hand, I use it in my dish. I would normally eat my pasta carbonara with peas, but because I am also feeding my husband (who dislikes peas, he calls them 'poison peas') I leave them out. Otherwise I would use peas, and feel free to add them or whatever you have on hand.
Mushroom, Onion and Pancetta Pasta Carbonara
Ingredients:
-1 pound spaghetti noodles ( sometimes I use bow tie noodles, most other pastas should work)
-1/2 lb pancetta or bacon, diced
-1 medium onion, diced
-1 1/2- 2 cups mushrooms, diced
-1 red pepper, diced
-1/2 cup frozen peas
-5 large egg yolks
- 1/4 cup heavy cream or whole milk
-1 cup grated parmesan cheese
-salt and pepper to taste
Mushrooms, Onion and Pancetta, diced
Directions:
Cook noodles according to package directions. Drain and set aside until ready.
In a large skillet over medium-high heat, cook pancetta or bacon, onion, mushrooms and red pepper, stirring occasionally. Cook until vegetables are tender and pancetta or bacon is almost completely cooked, about 10 minutes. Then add the cooked pasta and frozen peas, stir. In a medium bowl, whisk together egg yolk, cream and parmesan cheese. When pancetta and veggies have finished cooking, turn to low heat and add the egg yolk, milk, cheese mixture. Slowly stir the mixture into the hot pan over low heat. Toss everything together in the pan for 2-5 minutes, mix together well. If the pan is getting too hot, turn off the heat completely, we don't want scrambled eggs. Season with salt and pepper.
by Jennifer Carlisle
Pasta Carbonara is one of my favorite pasta dishes. It's up there on this list with chicken parmesan. I have made this dish with several different ingredients. If I have it on hand, I use it in my dish. I would normally eat my pasta carbonara with peas, but because I am also feeding my husband (who dislikes peas, he calls them 'poison peas') I leave them out. Otherwise I would use peas, and feel free to add them or whatever you have on hand.
Ingredients:
-1 pound spaghetti noodles ( sometimes I use bow tie noodles, most other pastas should work)
-1/2 lb pancetta or bacon, diced
-1 medium onion, diced
-1 1/2- 2 cups mushrooms, diced
-1 red pepper, diced
-1/2 cup frozen peas
-5 large egg yolks
- 1/4 cup heavy cream or whole milk
-1 cup grated parmesan cheese
-salt and pepper to taste
Directions:
Cook noodles according to package directions. Drain and set aside until ready.
In a large skillet over medium-high heat, cook pancetta or bacon, onion, mushrooms and red pepper, stirring occasionally. Cook until vegetables are tender and pancetta or bacon is almost completely cooked, about 10 minutes. Then add the cooked pasta and frozen peas, stir. In a medium bowl, whisk together egg yolk, cream and parmesan cheese. When pancetta and veggies have finished cooking, turn to low heat and add the egg yolk, milk, cheese mixture. Slowly stir the mixture into the hot pan over low heat. Toss everything together in the pan for 2-5 minutes, mix together well. If the pan is getting too hot, turn off the heat completely, we don't want scrambled eggs. Season with salt and pepper.
Bacon
Pasta Carbonara made with bow tie noodles, red pepper, bacon and onion
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