Bacon Carbonara
About 2 tablespoons of butter
1/2 brown onion (or a bunch of spring onions but often don't have any)
200 grams bacon, chopped into small pieces
1 can evaporated milk
3 eggs
1/2 cup of grated parmesan cheese
1 teaspoon black pepper
1 handful of parsley, chopped up fine
First, get a large pot of water boiling for your pasta. Then, while the water boils and your pasta cooks, prepare the sauce.
In a medium sized saucepan, melt the butter and then add the onion and bacon. Cook for a couple of minutes or so, until everything is soft and sort of cooked. Then add the evaporated milk and just leave it to simmer. But turn the heat down and keep an eye on it because if it starts to boil it will rise up and overflow.
In a small jug whisk together the egg, cheese and pepper and then sit this aside.
When the pasta is ready, drain it and return it to the saucepan (but not to the heat). Quickly add the egg mixture and stir it about until the pasta is well coated, then add the milk mixture and give it another good stir. Finally, stir the parsley through and serve it with a bit more parmesan sprinkled over the top, and maybe some extra parsley as a garnish.
About 2 tablespoons of butter
1/2 brown onion (or a bunch of spring onions but often don't have any)
200 grams bacon, chopped into small pieces
1 can evaporated milk
3 eggs
1/2 cup of grated parmesan cheese
1 teaspoon black pepper
1 handful of parsley, chopped up fine
First, get a large pot of water boiling for your pasta. Then, while the water boils and your pasta cooks, prepare the sauce.
In a medium sized saucepan, melt the butter and then add the onion and bacon. Cook for a couple of minutes or so, until everything is soft and sort of cooked. Then add the evaporated milk and just leave it to simmer. But turn the heat down and keep an eye on it because if it starts to boil it will rise up and overflow.
In a small jug whisk together the egg, cheese and pepper and then sit this aside.
When the pasta is ready, drain it and return it to the saucepan (but not to the heat). Quickly add the egg mixture and stir it about until the pasta is well coated, then add the milk mixture and give it another good stir. Finally, stir the parsley through and serve it with a bit more parmesan sprinkled over the top, and maybe some extra parsley as a garnish.
Hi Jaimie! Thanks SOOO much for linking up over at Riverton Housewives! The linky party we have up right now is actually just for non-food links. I would LOVE if you would share this with us at our recipe link party on Thursday though! This recipe looks delicious! Sorry for the confusion!
ReplyDeleteWoops, sorry! I feel very silly. I did wonder why it was all crafts and not food. But these things happen at the start of the week ...
DeleteIs it bad that I wish I had this right now fro breakfast??? Looks wonderful!
ReplyDeleteWell, personally, I wouldn't eat carbonara for breakfast, I'm more a fan of leftover lasagna myself, and have also been known to finish off nachos and chocolate self-saucing pudding for breakfast (not in the same serving, of course). But this is packed full of protein and carb so surely would be a good way to start your day!
DeleteGood Morning Jaimie,
ReplyDeleteThis is beautiful Creamy Carbonara that we will really enjoy. My hubby just love a great Carbonara. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Happy St. Patrick's Day and Come Back Soon!
Miz Helen
That looks fantastic!! YUM :)
ReplyDeleteStopping by from Tasty Tuesday
Another goodie! Thanks for linking it in.
ReplyDelete