Yet another day of indulgence and waving my diet plan good bye. It is hard to chew on salad greens when outside temperature keeps dropping below zero. I do have a really good salad recipe that I will share with you in the near future. Store it for warm days ahead. They are coming, right?
You might be wondering what makes this spaghetti carbonara recipe the best. I’d like to say the bacon…the bacon makes it the best but there’s bacon in every carbonara recipe. For me, adding onions is really making this recipe stand out. Without the onions, and garlic, this dish is flat. I like it better Jas’d**up. I wouldn’t be Bosnian if I didn’t add onions to it.
When you think about it, this is basically pasta with scrambled eggs. Strange, right? I know people who eat their pasta in even stranger ways, like covered in sour cream (ahem, daughter) or tossed with sugar. Yuck. But bacon makes all the difference. Add bacon to it and suddenly you get the most desired Italian pasta dish. Some carbonara recipes don’t use peas, but I wouldn’t have it any other way. They add color, hint of sweetness and texture. Although Husband wouldn’t be caught dead eating peas, he didn’t die eating this dish.
**the term Jas’d (pronounced jazzed) was made up by my office peeps. Whenever I criticize them for not following procedures they consider themselves being Jas’d. No one takes me seriously, but they are a good bunch of people. 🙂
½ package (about 8 oz.) dry Spaghetti
6 slices Bacon, cubed or sliced into small strips
1 tablespoon Oil
1 small Onion, chopped
1 small clove Garlic, minced
2 large Eggs
½ cup Parmesan Cheese, plus more for serving
1 cup frozen Peas
Salt and freshly ground Black Pepper
Cover frozen peas with warm water and set aside.
Prepare the sauce while the pasta is cooking. Bring a large pot of salted water to a boil, add the pasta and cook until al dente, about 8-10 minutes.
Drain off the bacon fat, reserving about 3 tablespoons. Add the onions and cook over medium heat until golden brown, about 3-5 minutes. Toss the garlic into the skillet and sauté for less than 1 minute to soften.
In a mixing bowl, whisk together eggs and parmesan. Drain the spaghetti, reserving ½ cup of the starchy cooking water. Add the hot spaghetti to the pan and toss for 2 minutes to coat in bacon fat. Remove from heat and immediately pour in egg/cheese mixture, mixing well until the eggs thicken. Toss with reserved pasta water, bacon and drained peas. Season the spaghetti with several turns of freshly ground black pepper and taste for salt. Serve sprinkled with additional cheese.
If you like pasta, you would love Pasta alla Norcina. That one feeds the crowd and is always a big hit. Highly recommended!
Looking forward to connecting to you soon.
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