Wednesday, April 22, 2009
Pasta Carbonara, or Italian eggs and bacon, as we called it when I was a kid, is a fast, easy and delicious meal. It is my fall back when I don't know what to make and need supper right away. I almost always have the ingredients on hand and the longest part of the cooking is bringing the pasta water to a boil.
1/2 package of bacon (250 g or 1/2 lb) (we always have bacon in the freezer - cook from frozen!)
Big handful of grated Parmesan cheese (about 30 g or 1 oz) (also kept in the freezer)
1/2 cup milk (or a little less)
freshly grated nutmeg (about 1/4 tsp) (our secret ingredient!)
salt and pepper
375 g of whole wheat pasta (or you could use regular, or course.)
Put a big pot of water on to boil for the pasta. Cook the pasta according to package directions.
Cut the bacon into strips, and fry until it is cooked. I keep my bacon in the freezer, and use a big sharp knife or my clever to cut the bacon into strips. I throw it into the hot pan still frozen.
While the bacon is cooking, grate your cheese.
Then combine the eggs, milk, nutmeg, salt and pepper in a small bowl.
When the pasta is cooked, drain it and put it back in the pot. Add the cooked bacon and the cheese.
Pour the egg mixture over the hot pasta and stir well. The heat of the pasta will cook the egg, making everything shiny and lovely looking. There should be little to no egg mixture on the bottom of the pot.
Serve right away, while it is hot and delicious.
This should serve 4 adults, but it is very very good and we never have leftovers. Ever.