Pasta Carbonara
Pasta carbonara is one of those fast dinners and the perfect go-to for a busy weeknight.
Servings: 4 people
Ingredients
- 1 package of gluten-free pasta I use Penne
- 1 cup/package of bacon
- 3-4 eggs
- 2 cups half and half
- 1 tsp of salt or to taste
- 1/2 tsp of pepper or to taste
- 1/2 tsp freshly grated nutmeg
- 1/4 cup of fresh chives or herb of your liking
- 1/4 cup of finely grated parmesan cheese to garnish
Instructions
- if you are using fresh bacon, Add bacon to a large non-stick skillet and make it crispy. You can use already crumbled bacon as well.
- Bring about 8 cups of water to a boil in a large pot. Add pasta and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl.
- While pasta is cooking, whisk eggs, cream and spices together. Set aside
- Carefully drain al dente pasta and keep the hot pasta in the pot. Add bacon and stir in to warm it up. Keep your heat on low heat and pour the egg mixture over pasta.
- Make sure to not OVERCOOK the egg. Just warm up on very low heat for about a minute. The very hot pasta will warm up the egg as well. Carbonara is known for creamy sauce and the egg is never cooked but I know it's not safe to eat raw egg so this is my compromise.
- Add your Herbs and stir well
- Serve with finely grated parmesan cheese or any aged Italian cheese you like