Farm Wine Dine by Lonnie Metzler :
I can’t think of an easier more delicious meal to make in a hurry than Pasta Carbonara. Last night, I realized that it was nearly 5 o’clock and I hadn’t even thought about what to make for dinner.
On days like that, I usually turn to my trusty Pasta Carbonara recipe that I have tucked away in my head. Perfect for when I just can’t think of anything to make. Plus, it’s made with what I always keep stashed away in the pantry or fridge.
It all starts with a ½ pound of chopped bacon.
I know this seems like a lot, but it cooks down and you’ll discard most of the drippings once it’s cooked.
While the bacon is frying, chop one small onion and mince two large cloves of garlic.
Once the bacon is crispy, drain the grease, keep about 1 tablespoon to cook the onions and garlic.
Add the onions to the pan and cook until translucent, then add the garlic.
Cook for only about one minute because burned garlic is bitter and will ruin the whole dish!
Add 1 ½ cups of chicken stock and 1 teaspoon of pepper to the mixture.
Keep in mind that you don’t want to add salt because the bacon is pretty salty already.
Simmer the mixture until the chicken stock has reduced by about half. Then set this pan aside.
Meanwhile, crack 3 eggs into a bowl and add freshly grated Parmesan cheese.
Then whisk it all together.
Cook the pasta according to the directions on the back of the box.
Once cooked, reserve about 1 cup of the pasta water to use to thin out the sauce if needed.
Drain the pasta and put it back into the pot that you cooked it in (off the heat).
Stir in the egg mixture.
Then, add the bacon mixture.
Stir the whole thing until the pasta is coated and it is all nice and creamy.
The heat of the pasta will cook the eggs to create a sauce.
You can add the reserved pasta water if it seems too thick. Top with parsley.
12 oz. spaghetti
½ pound of bacon, chopped
1 small onion, diced
2 cloves garlic, minced
¾ cup freshly grated Parmesan cheese
1 teaspoon black pepper
2 tsp. fresh chopped parsley
Fry the bacon and while it bacon is frying, chop one small onion and mince two large cloves of garlic.
Once the bacon starts to get crispy, drain the grease, reserving about 1 tablespoon. Add the onions to the pan and cook until translucent, then add the garlic. Add1 ½ cups of chicken stock and pepper. Reduce liquid by half.
Whisk together eggs and Parmesan cheese.
Cook the pasta according to the directions on the back of the box. Reserve 1 cup of the pasta water. Drain the pasta and put it back into the pot off the heat. Stir in the egg mixture and bacon mixture. Stir the whole thing until the pasta is coated and Add the reserved pasta water if needed to thin the sauce slightly.
Top with parsley and enjoy! Serve with Kono 2016 Sauvignon Blanc. Delish!
Please leave your comments below, I’d love to hear from you. Until next time, cheers!