Spaghetti Carbonara recipe
I don’t know one woman in Fort Bend County who does not live a busy life. We juggle jobs, domestic duties, social life, family, and whatever causes touch our hearts. In the midst of all that accomplishment, it seems that someone asks me almost daily “What’s for dinner?”
Many times I “wing it”. I have basic staples that I keep stocked in my pantry, fridge, and freezer. High quality canned tomatoes, pasta, rice, and cream of anything soups can be found in my pantry at all times. I keep fresh herbs and vegetables on hand in my refrigerator. I also have a stock of cheeses, bacon, and eggs. I load up on chicken breasts, ground beef, and shrimp when it is on sale for my freezer.
Traditionally made with spaghetti, a carbonara is an egg and cheese sauce that is cooked by stirring eggs and cheese into hot pasta.
Everything I have on hand goes toward those meals when planning has gone by the wayside. Quick and easy becomes my priority when hungry teenagers are staring me down in the kitchen. One of my family’s favorite whip together meals is a pasta carbonara.
Traditionally made with spaghetti, a carbonara is an egg and cheese sauce that is cooked by stirring eggs and cheese into hot pasta. The result is a velvety sauce that everyone loves. Crumbled or chopped bacon, garlic, salt, and pepper finish off a traditional carbonara.
I like to throw in some other goodies to change it up a bit. I have used spicy Italian sausage or crisped prosciutto instead of bacon. Roasted garlic in lieu of minced or pressed garlic is a delightful game changer. I have added diced tomatoes, basil, and even black olives. Thawed frozen peas or fresh spinach would also be wonderful tossed in the mix. Incorporating vegetables makes for a great one-pot meal.
The best thing about a carbonara meal is that it is ready in ten minutes from start to finish. Any add-ins that you desire can be prepped while the pasta is boiling. Once the pasta is cooked, simply stir in beaten egg and grated hard Italian cheese. Then toss in your family’s desirables or what you already have on hand. And, boom, dinner is served.
Spaghetti Carbonara 12 oz. dried spaghetti 5 slices thick-cut bacon, cooked 3 eggs, beaten ½ cup grated parmesan 2 to 3 cloves of garlic, minced or pressed 4 ripe Roma tomatoes, seeded and diced ¼ cup basil leaves, sliced
Boil pasta according to the directions in salted water. Remove pot from heat. Drain pasta and return to the hot pot. Quickly pour in eggs, garlic, and cheese. Immediately toss with tongs until all of the egg is incorporated and the egg is cooked. Toss in tomatoes and half of the basil. Plate pasta and dress by crumbling bacon on top. Garnish with remaining basil and additional cheese, if desired.
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