I have tried many variations of Pasta Carbonara, ranging from having a raw egg on top (an Australian version, not so good) to pancetta and peas mixed in. After getting married, my husband and I decided that we would try to implement as many new recipes into our diet as possible. One recipe that we wanted to make the best possible version of was Pasta Carbonara. I went through so many recipes online but couldn’t find one that epitomized what Pasta Carbonara meant to us. Thus, the creation of our own version! The definition of “carbonara” means “a sauce for pasta containing eggs, minced bacon or ham, grated cheese, and seasonings” (The Free Dictionary).
Smith Pasta Carbonara
8 oz. egg noodles
1/2 lb. bacon, diced
1/2 cup chopped onions (we’ve used yellow and red, they each give different flavors)
4 oz. sliced mushrooms (optional)
1/4 cup butter
1 cup grated or shredded cheese (we use what we have on hand…sharp cheddar, Italian blend…play around with different types until you find one that you like)
2 eggs, lightly beaten
Salt and pepper to taste
Cook pasta, drain, run warm water over egg noodles, set aside.
Cook bacon in large skillet until crisp. Remove bacon from pan, place on paper towels to absorb grease.
Pour out remaining bacon grease, leaving about 2 tbsp in the pan.
Saute onions and mushrooms for about 2 minutes. Remove from skillet and drain.
Melt butter in skillet.
Add the pasta, bacon, onion and mushroom. Add cheese, salt and pepper. Stir until blended.
Add eggs gradually and mix for a minute or so until well blended.
Remove from heat and serve. Should make about 4 servings.
Please eat slowly and savor the delicious flavors. I tend to eat one scrumptious noodle at a time, while my husband on the other hand gobbles it down immediately, which isn’t anything new