Sunday, August 10, 2014

Pasta Carbonara

I love Sunday night dinner.  There is something comforting and simple about sitting around with family on a relaxing evening to signal the end to a fun weekend and the start of a new week.  My go to dish on Sunday nights is roasted chicken, but I do mix it up with other seasonal dishes for some variety -- like pasta carbonara.  Bacon and pasta with a rich sauce, what's not to love (push those ideas of calories out of your head right this minute, they are distracting!).

Here is the recipe - I've added some of my favorite ingredients like tomatoes and wine to balance out the richness of the dish.  Enjoy with some bread and wine!

4-6 slices of thick bacon
1 lb of pasta
1 onion, chopped
1 clove of garlic, diced
1 cup of sliced cherry tomatoes
1/4 cup of dry white wine
4 eggs
1/2 cup of grated parmesan cheese
2 tablespoons of fresh Italian parsley, chopped
2 tablespoons of shredded parmesan cheese
salt and pepper

1.  Cook pasta until al dente.  I highly suggest using fresh pasta if can get your hands on it.  It makes the world of difference.

2.  Coarsely chop bacon and cook in a skillet over medium high heat until slightly crisp.  Remove with a slotted spoon. 

3.  Pour off all but 1 tablespoon of the bacon fat and add chopped onions to the skillet.  Cook until tender (6-8 minutes).  Add garlic and cook for another minute until tender.  Add tomatoes and wine, cook for two more minutes.

4.  Meanwhile, whisk eggs and 1/2 cup of parmesan cheese in a bowl.

5.  While the pasta is still warm, add the egg and cheese mixture to the pasta. 

6.  Then add the bacon and tomato and onion mixture to the pasta.  Season with salt and pepper.

7.  Spoon pasta into shallow bowls, sprinkle with shredded parmesan cheese and parsley.  Serve immediately.