Pasta Carbonara

When asked what your favorite type of food is, typically Italian is at the top of the list. Growing up any time I could devour fettucine alfredo I was in my happy place. I was introduced to Pasta Carbonara through the Pioneer Woman’s blog years ago and when I realized bacon was involved, I was all in to give this creamy dish a try.

I don’t make this dish a lot but when I do leftovers never last long. This dish is sure to impress anyone who loves bacon, cheese and pasta.

Johns Review: Pasta, Bacon…any questions.

Pasta Carbonara Recipe

Ingredients:

1-pound bacon or pancetta sliced 1-inch wide
1-pound linguine pasta
1 large yellow onion chopped
8 garlic cloves thinly sliced
1 cup white wine
1 cup chicken stock
4 whole eggs
1½ cup parmesan cheese
1 bunch chopped parsley
3 tablespoons butter
1 tablespoon black pepper

Instructions:

1. Add bacon pieces into a stainless-steel pan and cook until browned and crisp.
2. While the bacon’s cooking, bring salted water to a boil then add linguine and cook until al dente, tender firm.
3. When the bacon is cooked, scoop it out with a slotted spoon and set it onto a plate. Reserve the bacon grease.
4. Add the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.
5. After the onions have cooked, add the garlic. After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon. Discard the grease.
6. Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine. Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return bacon, onion and garlic back to the pan. Let simmer over medium heat.
7. Add eggs into a large bowl along with most of the Parmesan cheese and chopped parsley. Leave a little parmesan and parsley out for a garnish. Mix well with a fork.
8. Drain the water from your pasta. Be sure the pasta is very hot. Add the pasta to the egg mixture and then add the bacon/onion mixture. Finally add the butter and mix it all together. Pepper to taste. Garnish with Parmesan and parsley.

Pasta Carbonara10

Pasta Carbonara

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Serves: 5 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1-pound bacon or pancetta sliced 1-inch wide
  • 1-pound linguine pasta
  • 1 large yellow onion chopped
  • 8 garlic cloves thinly sliced
  • 1 cup white wine
  • 1 cup chicken stock
  • 4 whole eggs
  • 1½ cup parmesan cheese
  • 1 bunch chopped parsley
  • 3 tablespoons butter
  • 1 tablespoon black pepper

Instructions

1. Add bacon pieces into a stainless-steel pan and cook until browned and crisp.
2. While the bacon’s cooking, bring salted water to a boil then add linguine and cook until al dente, tender firm.
3. When the bacon is cooked, scoop it out with a slotted spoon and set it onto a plate. Reserve the bacon grease.
4. Add the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.
5. After the onions have cooked, add the garlic. After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon. Discard the grease.
6. Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine. Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return bacon, onion and garlic back to the pan. Let simmer over medium heat.
7. Add eggs into a large bowl along with most of the Parmesan cheese and chopped parsley. Leave a little parmesan and parsley out for a garnish. Mix well with a fork.
8. Drain the water from your pasta. Be sure the pasta is very hot. Add the pasta to the egg mixture and then add the bacon/onion mixture. Finally add the butter and mix it all together. Pepper to taste. Garnish with Parmesan and parsley.