Creamy Bacon Pasta Carbonara
Creamy Bacon Pasta Carbonara recipe
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
bacon
chopped |
|
| 1 | clove |
garlic
finely minced |
|
| 3 | large |
eggs
lightly beaten |
|
| 1 | cup |
Parmesan cheese
|
|
| 1 | cup |
milk
or heavy cream |
|
| ½ | pound |
pasta
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
bacon
chopped |
|
| 1 | clove |
garlic
finely minced |
|
| 3 | large |
eggs
lightly beaten |
|
| 237 | ml |
Parmesan cheese
|
|
| 237 | ml |
milk
or heavy cream |
|
| 226.8 | g |
pasta
|
|
Directions
Put water on to boil pasta.
In another large pot, cook the bacon until browned. Add garlic, stir once, remove from heat.
Cook pasta, meanwhile, beat eggs, cheese, and milk or cream. The consistency should be like wallpaper paste. You may need to add more milk or cheese since some cheese will absorb more liquid.
Put bacon pan back on the heat, drain pasta and add to pan. Toss well. Pour egg, cheese mixture over pasta, bacon mixture. Toss.
The heat of the bacon and pasta will cook the egg mixture into a creamy sauce. Add lots of fresh ground pepper.
Suggestions:
Add slivers of prosciutto or plain deli ham, and/or sauté thinly sliced mushrooms with the bacon.
