Carbonara pasta only needs four ingredients:
Eggs.
Bacon.
Cheese.
Pasta.
For such a simple dish, this pasta is very satisfying. And, I’m pretty sure that almost anyone can make this recipe!
A little thought on the cheese – if you can buy fresh and grate it yourself, it’s going to taste a lot better the pre-ground kind. Once you’ve used it up, remember to keep the rind and toss it into some Chickpea and Butternut Squash Soup.
As for the pasta, most people make this dish with classic spaghetti noodles. Since we are gluten-free, we like GF Cavtappi or Fusilli for ours. Feel free to experiment with different kids of pasta! Personally, I find that the spiral pastas make meal time fun for the kids!
Time to start cooking! Enjoy!
Easy Carbonara Pasta
Ingredients:
- 1 lbs. pasta of choice
- 1 tbs. Sea Salt, for pasta water
- 8 oz Bacon, cut into bite sized pieces (you can use pancetta instead)
- 6 scallions, trimmed and chopped
- 4 whole large Eggs {farm fresh preferred!}
- 1/2 cup Freshly Grated Parmesan Cheese
- 1/2 cup Freshly Grated Romano Cheese
- Black Pepper
Directions:
- Bring a large pot of water to boil.
- Place eggs in a bowl with warm water to bring the eggs up to room temperature.
- Add the sea salt to the boiling water and add in the dried pasta and cook according to package directions.
- Add the bacon into a large skillet and cook over medium heat until crispy. Drain on a paper towel lined plate.
- Add the scallions to the bacon skillet and cook over low heat for 1 minute then turn off the heat and set the pan aside.
- Meanwhile; crack the eggs into a large bowl and whisk then add them to the onions in the skillet.
- Add cooked pasta to the skillet and toss it with the egg and onion mixture. Add some pasta water to thin the sauce out.
- Add grated cheese and plenty of freshly ground black pepper and gently stir.
- Add in the bacon and toss some more.
- Serve and top with more black pepper and a sprinkle of grated Parmesan.