Pasta Carbonara

January, 22nd 2022 By Recipes by Sugar

Recipe Credit: El’s Kitchen Comforts

Pasta Carbonara is not a recipe I would have ever made, let alone, I had never had it. At the time of being asked to make this by my Sister, I had heard of Pasta Carbonara but did not really know what it was. If I had to name it, I would call it bacon pasta. If you are a bacon lover, then this is the recipe is for you. It also makes a large amount and heats up really well! I will warn you, this recipe takes some time and also makes a lot of dirty dishes. The link I provided I found very hard to follow. So I have typed up directions to follow below. If you do decide to take the time to make this recipe, it really is great! Some grilled chicken would go great on top of the pasta.

Ingredients for Pasta Carbonara

• 16 oz pasta, reseve 1 cup pasta water
• 16 oz extra thick bacon, cooked
• 2 tablespoons bacon grease
• 2 tablespoons butter
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 3 eggs, beaten – room temperature
• 1 and 1/2 cups Parmesan Romano cheese, grated
• 2 tablespoons flour
• One 12 oz can evaporated milk
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 10 oz frozen peas
• 2 teaspoons parsley, chopped

Utensils Needed

• Pasta pot
• Small bowl x 2, one for pasta water and one for the egg mixture
• Saute pan x 2, one to cook bacon and another to cook the sauce
• Sauce pan for peas
• Strainer
• Ladle
• Whisk
• Rubber spatula
• Cheese grater
• Knife
• Cutting board
• Scissors
• Measuring spoons
• Measuring cups
• Food processor (optional)

Directions for Pasta Carbonara

1. Set eggs out so they can come to room temp.
2. Cook your bacon and set aside. Save 2 tablespoons of bacon grease ( I cut my bacon up when raw and cook in a saute pan over medium – medium high heat)
3. While bacon is cooking, shred the Parmesan cheese.
4. Bring your water in the pasta pot to a boil. Also bring the water for your peas to a boil.
5. While water is heating up, chop up your shallot and garlic. (I use a food processor for this rather than a knife and cutting board). Set aside.
6. In a small bowl whisk together Parmesan cheese, eggs, and flour. Set aside.
7. Once your water comes to a boil, add pasta to one pot and peas to the other pot. Add salt to pasta water and stir.
8. In a saute pan over medium to medium high heat add butter, shallot and garlic. Saute for about 5 minutes. (let the butter brown but not burn the garlic).
9. Remove this pan from the heat and add evaporated milk, 1/2 cup of the pasta water, and slowly whisk in egg and flour mixture.
10. Return pan to burner on medium low heat. Continue to whisk sauce as it simmers until it thickens.
11. Add 1/2 teaspoons of salt to sauce and mix.
12. Once Pasta is cooked, reserve another 1/2 cup water. Then drain pasta and peas.
13. Return the pasta to the pasta pot, add cooked bacon, the reserved bacon grease, and peas, toss. I turned the burner to medium to keep everything hot.
14. Pour sauce over pasta and rest of reserved pasta water. toss until well combined.
15. Serve with extra cheese, black pepper, and parsley.

Variations

• I used regular bacon and it turned out fine.
• You could leave the peas out as I know some people do not like peas.
• When I make this again, I would serve with some sort of Parmesan crusted chicken.