Tuesday, September 7, 2010

Creamy Bacon Carbonara

from just get off your butt and bake

2 eggs
1/4 cup Cream
1/3 cup Parmesan
Fresh diced Parsley or dried flakes
1/4 tsp. Salt
1/2 tsp Red Pepper flakes
*(I doubled the Sauce recipe, and it was perfect)
1/2 lb. bacon
1 small onion, chopped (opt)
3 mushrooms sliced (opt)
1/2 lb. Pasta


Beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl. I just used a fork. Fry the bacon until crisp, then crumble and set aside. With 1 -2 Tbsp. bacon grease, saute the onion and the mushrooms until the onions are translucent and golden. Drain the pasta and while still warm, add to the onions and mushrooms. Pour cream mixture into the pasta, and stir over low heat for one to two minutes. (**I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked – simply add a bit if you need it) Don’t do this on high heat, or you will make scrambled eggs. Serve with additional Parmesan, and a loaf of Crusty French bread and a salad. So Good!

{cooks note}

My whole family loved this new recipe.  I've made something similar to it, but the sauce did not call for egg in it.  Definitely double the sauce recipe.  Please excuse the lack of color in the photo.  I'm addicted to mangos and eat them with at least one meal a day.  All of the food on my plate sort of just blended in together, which is "breaking" the color rule for me.

1 comment:

Kristy said...

Hi there. Just wanted to tell you I tried this the other night and it's amazing! I love your blog!