By Shannon O'Donnell
Carbonara is my absolute personal favorite when it comes to pasta. Sometimes called 'Coalminer's' or 'Bacon & Eggs' pasta, you're essentially coating the noodles in a rich egg and cream sauce, then throwing in some bacon and parmesan, since there simply wasn't enough cholesterol going on in the first place...! (Warning: this is NOT diet food!) The traditional ingredients are very simple, but I like to add peas and parsley to my Carbonara for a little extra color and flavor.
* 9 slices thick pepper bacon, chopped
* 1 T butter
* 1/4 portion of a large yellow onion, chopped
* 1/2 cup whipping cream
* 1/2 cup grated parmesan
* 4 large egg yolks
* 1/2 cup frozen peas
* 1/2 cup chopped fresh parsley, or 1-2 T dried
1. Combine butter and bacon in a heavy large skillet over medium heat. Saute until bacon is halfway cooked. Add onion and cook until softened and bacon is crisp. With a slotted spoon, removed bacon and onion mixture, transferring to a plate covered in paper towels to drain. Set aside two tablespoons of drippings from the skillet.
2. In a bowl, whisk cream, cheese and egg yolks. Add in the bacon drippings.
3. In the meantime, cook spaghetti in large pot according to package directions. Drain and return to same pot, placing over medium-low heat. Quickly add in egg/cream mixture and peas, tossing to coat noodles. Stir gently until sauce thickens on noodles, about 4 minutes. Be careful that it cooks thoroughly (you don't want raw eggs or frozen peas), but doesn't get TOO thick. If it appears it's getting too thick on you, add a bit more cream.
4. Add in bacon/onion mixture and parsley. Season with salt and pepper to taste.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.