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Bacon and Eggs

I love Pasta Alla Carbonara. It is one of my favorite things to eat when I’m in a good Italian Restaurant. When we were in Rome last year, I had Carbonara almost every day.  I had try all of the different restaurant’s versions! Research purposes, you know??  I’ve noticed many people who make Carbonara add cream and make it almost like an Alfredo. Not me… Eggs and cheese are the only thickening agent I use, along with pasta water. I’ve found that adding a couple egg yolks in addition to the whole eggs makes for a creamier sauce.

Another thing I’ve found (by trial and error) are to toss the egg mixture and hot pasta in a metal bowl instead of the pasta pot. You’re less likely to end up with scrambled egg carbonara, which is not good. I think the pasta is hot enough to cook the eggs, but if you freak out about slightly cooked eggs, do your mixing in the pasta pot.  However, be prepared for bits of completely cooked egg.   Lastly, I add peas, which makes me feel better, like I added a bit of green healthiness to a rich dish. If you don’t like peas, by all means, leave them out.  Also, I cheaped out at the grocery store and bought low sodium bacon instead of the pancetta.  Either one will work, but the pancetta has a better flavor.


Pasta alla Carbonara Recipe

1 tsp olive oil
8 oz pancetta cut into 1/4-inch cubes
1 medium onion, 1/4-inch diced
2 cloves garlic, minced
3 whole eggs
2 egg yolks
1/2 – 3/4 cup grated Pecorino or Parmesan cheese, or a combo of both
1 pound dried linguine or spaghetti
1 cup frozen green peas, thawed
salt
pepper

1. Bring a large pot of water to a boil, and add a tsp of salt.

2. Heat olive oil in a large saute pan over medium heat. Add pancetta and cook, stirring often until it is well browned and crisp. Remove to a paper-towel covered plate. Lower heat to medium and add the diced onion and saute until caramelized, about 5 minutes. Add the garlic and saute for one more minute. Remove pan from heat and set aside.

3. When the onions are cooking, start to cook the pasta according to the package directions. When the pasta is al dente, reserve about 1/2 cup of the pasta water and then drain the pasta.

4. In a large bowl, beat together the eggs, egg yolks and cheese until well combined. Add 1/4 c of the hot pasta water to the bowl and whisk well to temper the eggs. Add the hot pasta and toss, adding more pasta water as needed to make a creamy sauce. Toss with the peas and cooked pancetta. Serve with additional Pecorino or Parmesan cheese on the side.

Makes 4 entree size portions

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April 6, 2009 | Filed Under Dinner, Italian

16 Critiques 

Critiques & Opinions

16 Critiques to “Bacon and Eggs”

  1. Bettina on April 6th, 2009 9:34 am

    I am salivating. I love how you swooped it all up into a little tumble weed.

  2. Alicia on April 6th, 2009 10:54 am

    How funny! We made that for dinner a week ago! Get out of my head!!! hahaha

    Your version looks really yummy. I need to try it with peas next time.

  3. VeggieGirl on April 6th, 2009 12:41 pm

    CLASSIC!!

  4. elra on April 6th, 2009 4:53 pm

    love it love it love it. It’s my all time favorite.
    Cheers,
    elra

  5. Aran on April 6th, 2009 8:39 pm

    one of my favorites and that first photo is so so appetizing!

  6. MARISOL on April 7th, 2009 11:03 am

    Yummy!! I will try your recipe =)

  7. k on April 7th, 2009 12:54 pm

    Love the swirled pasta! Gorgeous photo.

  8. Lucy on April 9th, 2009 6:26 am

    What gorgeous photos. Pasta Carbonara is one of my favourite pasta dishes :)

  9. ashley on April 9th, 2009 10:09 am

    looks beautiful! such a strange word to use for pasta :-) but truly looks fabulous! i have yet to try pasta carbonara because of the egg… but it sounds so fabulous!

  10. Ashley on April 10th, 2009 6:36 pm

    This looks beautiful! I love carbonara and will definitely try this!

  11. Treehouse Chef on April 11th, 2009 8:26 pm

    This looks delicious. Thanks for the tip on the metal bowl.

  12. Raelynn on April 13th, 2009 9:02 pm

    I just made Chicken Carbonara last night, but used garlic and butter rice instead! It was a good variation to the traditional pasta.

  13. Memoria on April 27th, 2009 9:27 pm

    I made Pasta alla Carbonara today!! I made mine with panCEtte (without the “h” and ends with an “e” when used in its plural form) and cut up bits of pepperoni. Not traditional, but it was good!!

    I love your photos!

  14. coccoro on May 12th, 2009 1:03 pm

    give peas a chance!

    the only sure thing is that in carbonara it’s not contemplated nor bacon neither pancetta [ and above all, pancheta doesn't exist, I mean in italy at least]
    carbonara it’s done with guanciale [ try to write guanchale and you'll regret it. maybe not today, maybe not tomorrow, but soon!]
    and it is done with egg yolks and a cheese called pecorino [that has nothing to do with parmigiano, btw]
    and black pepper.

    if you put anything else, cream, or onions, or garlic, peas, call it whatever you like but it’s not a carbonara. and will never be.

  15. Candace on May 16th, 2009 12:01 pm

    @coccoro Thank you for your condescending post. Do keep in mind that my recipes are just that… mine. If you don’t like them, feel free to find another blog to post badly worded comments on, mmmkay?

  16. mich on October 21st, 2009 1:45 pm

    this is the first time i visit your site… and i have to say i am a fan. especially with this recipe… can you recommend a good wine pairing?

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