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This quick and fabulous dish makes a great
"busy day" entree...but there are some rules to follow
or you'll end up with scrambled eggs and bacon with pasta instead
of a delectable creamy sauce coating the pasta.
Another delicious recipe from our Family-Favorite
Pasta alla Carbonara
- 4 large eggs
- 1/2 cup whipping or heavy cream
- 2/3 cup freshly grated Parmesan cheese
- 1/3 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon red pepper flakes (optional)
- 1 pound bacon
- 1 medium white onion, chopped
- 8 ounces mushrooms, sliced
- 12 ounces spaghetti, linguine, fettuccine,
bucatini, or rigatoni pasta, cooked according to package directions
(See Tips below.)
- Extra freshly grated Parmesan cheese for
- In medium bowl beat together eggs, cream,
cheese, parsley, salt and pepper flakes
(see Tips below); set aside.
- In large skillet fry the bacon until crisp.
Remove bacon; break up into bite-size pieces and set aside.
- Drain excess bacon grease, reserving 2
tablespoons in the skillet.
- Add onion to skillet and cook over medium
heat, stirring frequently, until softened. Add mushrooms and
cook for 2 1/2 to 3 minutes, stirring frequently, return bacon
to skillet and continue to cook just until
mixture is heat through. Remove skillet from heat.
- Immediately, while stirring, add egg mixture
to skillet. Quickly add the hot cooked pasta, tossing to combine.
- Serve immediately topped with a sprinkling
of Parmesan cheese, if desired.
Makes 6 servings.
- Timing is important, as well as having
the ingredients ready to use. Heat the water for cooking the
pasta while the bacon is frying. Finish cooking the pasta while
the onion is cooking and have it drained (but DO NOT rinse as
the pasta must be hot so that it can finish cooking the
sauce), and ready when needed.
- Do not prepare the egg/cream mixture so
far in advance that it sits long enough to warm up to "room
temperature", or the eggs will heat too fast and curdle
when poured into the hot onion/mushroom/bacon mixture.
- If mixture does curdle, don't fret...adding
a little more cream will help to smooth things out, then simply
toss until the cream is incorporated.
Nutritional Information Per Serving (1/6
of recipe): 476.9 calories; 44% calories from fat; 23.6g total
fat; 201.2mg cholesterol; 877.2mg sodium; 438.9mg potassium;
41.1g carbohydrates; 2.0g fiber; 2.0g sugar; 39.1g net carbs;
Copyright Hope Pryor, please see Terms
of Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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