The neatest thing happened the other day when I was in Austin. The first thing is that my daughter bought her first new car from Charles Maund Toyota. The second thing is that the person that sold it to her is a fellow foodie. Anthony is a great sales guy, but apparently, he is also a great cook. We started talking about recipes and our mutual love of the art of cooking, and the next thing I know, I am walking away with several great recipes. Raychel might have walked away with a great new car, but I walked away with tonight’s dinner!
Anthony passed on this recipe for Spaghetti Carbonara. I modified it a tad (which I will point out in the recipe), but it was fabulous. This is one of those cool recipes that I am going to keep making over and over again.
This Spaghetti Carbonara has the perfect amount of creamy deliciousness. Mixed with bacon and peas it is a great family meal.
Spaghetti Carbonara
8
servings15
minutes20
minutesIngredients
1 package (1 pound) spaghetti
4 slices bacon
1 medium onion (I used 1 teaspoon onion powder)
1 cup grated parmesan cheese
1/4 cup of heavy whipping cream
4 eggs
salt and pepper to taste
- Additional Options
1 cup of cooked sweet peas
Diced smoked pork tenderloin
DIRECTIONS
- Dice the onion and cut the bacon into bite size pieces. Fry together in a non stick skillet.
- Pour the cooked bacon, onion, and additional options (if you did that) into a serving bowl along with the bacon grease (that’s the good stuff).
- Boil the spaghetti noodles according to package directions.
- In a small mixing bowl, whisk together the 4 eggs, 1/4 cup of whipping cream, and 1/2 of the cup of grated cheese.
- When the spaghetti is done, drain and place on top of the bacon ingredients.
- IMMEDIATELY pour the egg mixture over the hot spaghetti. The heat will cook the mixture while you are stirring it and make a cream sauce.
- Plate and sprinkle the remaining cheese on top.
Serve with some hot garlic bread! If you like this recipe, check out my One Pot Spaghetti Stroganoff.
Maurie Kay
