Tuesday, November 3, 2009

Pasta Carbonara

Source: Emeril Lagasse

Serves: 2

  • 1/4 lb. Bacon (we didn't have any, so I used pepperoni)
  • 1/2 tbsp. chopped garlic (I omitted)
  • Ground Black Pepper
  • 1/2 lb. spaghetti
  • 2 Carrots, shredded
  • 2 Eggs
  • 1/4 cup Parmigiana Cheese
  • 1/2 cup Peas
  1. Cook spaghetti in lightly salted boiling water.  Drain and set aside.
  2. In a large skillet, cook bacon until crispy. Remove and drain on paper towels.
  3. Leave approx. 1 tbsp. of oil in the skillet and add garlic.  Season with pepper.
  4. Saute for 30 seconds.
  5. Add the bacon (or pepperoni) and pasta. I also added peas, to add a vegetable to the meal.
  6. Saute for 1 minute.
  7. Season the scrambled eggs with salt (I omitted because I try not to add any sodium to my diet).
  8. Remove the pan from the heat and add the eggs, whisking quickly until they thicken, but do not scramble.  The eggs will simply coat the pasta and meat.
  9. Add the cheese and more salt and pepper if desired.
Our Reviews:

Shelley: Good. Quick to make. Easy because all of the ingredients are staples, so it's something that would be good to make in a pinch.

Ryan: Not overly filling, maybe would be better with the bacon, or something hardier.

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