Thursday, February 4

Pasta Carbonara

Ok, I've never had pasta carbonara. Never made it at home and never had it in a restaurant either. Why has no one told me how amazing this is?! I have heard of it, but I guess I ruled it out because I don't eat bacon. Enter turkey bacon. Thank goodness for these strips of smoked salty turkey because this is by far the best pasta dish I have ever made. Even better than my favorite. Now, its not as fast and easy as my favorite pasta, there are a few steps involved, BUT it is soo worth it. Oh my gosh, it was so good – garlicky, creamy, cheesy, smoky, slurps through your lips. Mmmm. Please make this. It is absolutely ridiculously heavenly delicious!

Pasta Carbonara
1 lb angel hair pasta
4 eggs
a couple strips of turkey bacon, or the real thing
1 cup freshly grated parmesan, plus more for garnish
8 cloves garlic, thinly sliced
1 small onion
1 cup chicken stock
1 cup white wine or dry vermouth
handful of parsley, I didn't have any fresh so I sprinkled some dried parsley
ground pepper

1 Slice up your turkey bacon and cook in a medium skillet until browned and crispy. While the bacon is cooking, heat a big pot of salted water for your pasta. When it comes to a boil, add your pasta and cook until al-dente. I used angel hair, which is very thin, so it cooks fast so be sure to watch it if using angel hair.
2 Remove and drain turkey bacon on a paper towel. Meanwhile, throw in diced onion into the same pan and cook until softened over medium high heat.
3 Thinly slice the garlic and throw in with the onions. Cook together for a few minutes and remove with a slotted spoon and drain on a paper towel.
4 Now, drain off any grease from the pan and return it to high heat until starts to smoke a little. Pour in white wine and whisk to get all the juicy bits stuck on the pan, thereby deglazing the pan. Add 1 cup chicken stock. Return the turkey bacon and onions and garlic back to the pan and bring to a simmer.
5 In a large bowl big enough for all of the pasta, crack 4 eggs and add the freshly grated parmesan cheese and parsley. Stir all together.
6 Drain the pasta. Be sure the pasta is very hot. Pour pasta into the egg mixture and then pour the turkey-bacon onion mixture. Mix all together and toss well. Tongs work well here. Garnish with more parmesan and parsley and get ready to taste heaven.


Anonymous said...

Sounds totally delicious, yum!

♥peachkins♥ said...

I love carbonara but I've never had turkey bacon. Its not available here..

Lea Ann said...

Love, love, love pasta carbonara. Fabulous photo.

Joanne said...

Pasta carbonara is really such a delicious thing. I always make it with turkey bacon.

I'd never had it or even heard of it before making it myself. (Neither had my parents - so much for their authentic Italian heritage).

Yours looks fantastic!

zurin said...

u have a beautiful blog. I love ur fotography and of course the recipes. I was contemplating over the chocolate pudding.!! the carbonara looks as delicious as you say it is and I believe you completely!! tq for dropping by.

Nutmeg Nanny said...

Mmmmmmmmmmmmm this looks great! I love pasta carbonara...yum! Sometimes I use pancetta instead of bacon. Just to spice things up :)

Daily Freebies said...

Yumm! I love your blog! very mouth watering!!

Rachel said...

Great recipe! This actually seems like a semi-healthy way to do carbonara! My husband gave up pork two years ago, and cooking with turkey bacon or turkey sausage definitely fills the void. I'm definitely going to try this one.

Ingrid said...

I've GOT to try this! I'm certain it's waaaay better than the frozen version I ate after moving out on my own years ago. Thanks for sharing the recipe.