Thursday, March 15
Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini), is an Italian pasta dish based on eggs, cheese, bacon and black pepper.
Being Italian, pasta, of almost any fashion, could be on my menu any day of the week. I have passed on my love of pasta to Spencer also. Any "noodle" dish is gobbled up by my boy in great amounts. John, on the other hand, is definitely a meat/potato/gravy kind of guy. I am slowly wooing him over though. The fact that bacon is a main ingredient in carbonara is a plus. I also added sliced mushrooms, one of John's favorites, to this. See how that works?
This is my basic carbonara recipe that is quick and easy to make and absolutely delicious.
1 lb. bacon
8 oz. Parmesan cheese, shredded
16 oz. pasta noodles (cooked), I used Angel Hair pasta
sliced mushrooms, optional
black pepper, to taste
Chop and fry bacon and mushrooms together until done. At the same time, start cooking your pasta.
In a large bowl, crack eggs, add Parmesan cheese and whisk until well combined.
When pasta is done, drain and pour over egg/cheese mixture. Quickly combine until noodles have a creamy coating.
Add fried bacon and mushrooms and combine.
*note: I don't add the black pepper to the entire mixture to keep it kid friendly for Spencer. I season each individual plate as I am serving.