Sunday, January 31, 2010

Pasta Carbonara

• 1/2 pound bacon, chopped (I left it out & just used olive oil.)
• 1 tablespoon chopped garlic
• Freshly ground black pepper
• 1 pound fresh spaghetti or bowtie, cooked al dente
• 4 large eggs, beaten
• Salt
• 1 cup grated Parmesan cheese (I used powdered)
• 1 tablespoon finely chopped fresh parsley leaves
• Mixed vegetables or peas (optional)
In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Add the vegetables, if desired. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.

Time: Less than 30 minutes
Cost: Less than $5
Taste: Ryan, James'best friend, says out of 5 it was a 4.2 at first bite and then 3.8 after a few bites when it got cold.
Healthiness: I can't say exactly,but I can say if you take out the bacon, use olive oil, add vegetables, and even use whole wheat pasta, there is no way it could be that bad for you! But I'll be honest, in Italy I loved it with Pancetta(bacon):)

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