Can we have a moment…
I never had Pasta Carbonara before I made this dish. O.o
Is that weird?
Please tell me I am not alone in this! Either way, the fact that I had made it and loved it will hopefully redeem me in your hearts. Until then, I think I am kind of hooked on this recipe and it just might be my downfall. All these carbs can not possibly be good for you but the fact that I have an undying love for all things bacon, garlic, cheese, and pasta makes it just that much harder to resist!
Some day I will learn to just say no, but something tells me that it will play out a little like this….
“No pasta, I will not eat you… Goooooosh pasta, stop… I’m not going to do it! Pasta, stop being the devils food and maybe I will think about it… Okay, okay… I’m sorry for all the hateful things I said to you, I love you pasta” …
Yes… apparently I talk to my food. O.o (kidding)
Enough rambling thoughts from meeeeee… on with goods…
1 Lb Pasta
6-8 Slices of Bacon
4 Cloves Garlic; minced
1 Cup Fresh Grated Parmesan Cheese
1/3 Cup Sliced Green Onions
Wine; to drink
Now that we are all prepped, take a nice long sip of your wine and brace yourself for what is quite possibly one of the easiest pasta dishes known to (wo)man.
Dice your bacon, mince your garlic, slice your green onions, grate your parmesan cheese, and crack them eggs open… we are going in…
::Dun dun dun::
In a medium bowl, combine your parmesan cheese with your eggs and whisk well.
It looks gross but lets just put those feelings on the back burner for now… your taste buds will greatly appreciate this.
Cook your pasta according to the package for al dente. (6-8 minutes in salted boiling water).
Reserve about a cup of the pasta water for later… you may need it if your pasta is a little dry.
Cook bacon over medium-low heat until nice and crisp. This should only take 5-6 minutes but be careful not to over cook otherwise it will give the whole dish a burnt taste O.o No bueno.
And things are coming together…
Its like a skillet full of greasy magic! Scoop out the cooked bacon with a slotted spoon but leave the fat in the skillet… were not done with it just yet!
Add garlic to the skillet with the reserved drippings and saute over low heat for 1-2 minutes, or until soft and fragrant (but be careful not to brown)
Next we are going to toss the cooked pasta with the egg and parmesan mixture.
Add your garlic and cooked bacon then toss well. This is the time when if you notice your pasta is a bit dry, add a bit of the reserved pasta water a little at a time to your liking.
Top with green onions and some more fresh grated parmesan cheese then serve with a fresh crusty loaf of bread…
Don’t judge our love for carbs…