Pasta alla Carbonara

Pasta alla Carbonara

Last night was Spane’s Chorus performance at John Muir Elementary School. Spane has been in the chorus since first grade, and he really likes it. He’s in the third grade now. It brought tears to my eyes seeing those children all dressed up in their best white shirts and black bottoms, most with red Santa Claus hats. The kids were just wonderful, lead by the talented chorus directory, Mrs. Melano. Those children worked very hard practicing and they did a really good job.

When we got home, I wanted to make something was easy, but a little celebratory. Spane has always liked Pasta alla Carbonara – it’s easy and flavorful.

I’m very grateful to the U.S. troops who brought bacon and eggs to Italy in the Second World War. Some Italian cook got the idea to combine the two and put them over pasta. We’ll never know the true origin of the dish, except that it does not appear in any cookbooks until after World War II.

The funny thing is, even though this is a quick dish to make, Spane had fallen asleep by the time it was finished. He was really tired. I had a little, and we wound up eating the rest for breakfast. Hey, bacon and eggs, right?


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: Pasta alla Carbonara

Ingredients

  • 3 slices bacon
  • 1 cup sliced mushrooms
  • 1 teaspoon shallots in oil
  • 1 teaspoon sherry
  • 1/4 cup cream
  • 2 eggs
  • 1/4 cup Parmesan
  • Freshly ground black pepper
  • 1/2 pound pasta (spaghetti, linguine, or fettuccine)
  • 1 teaspoon sea salt

Instructions

  1. Cut the bacon into one inch pieces.
  2. Fill a pasta pot or large pot with water. Add the salt and put on the heat to boil.
  3. Saute the bacon until it is crisp. Do not remove it from the pan.

    Bacon fried

  4. Add the shallots and mushrooms. Saute until the mushrooms have browned slightly, then add the sherry. Saute until the liquid is mostly gone, then remove from the flame.

    Mushroom, shallots and sherry added to bacon

  5. In a separate sauce pan, melt the butter and add cream.

    Cream and Butter

  6. On a very low flame, add the eggs and whisk constantly until the egg and cream mixture have thickened. Add the cheese and whisk until the cheese has melted. Do not let it over cook or you will have scrambled eggs!

    After addition of egg

  7. Drain the pasta. Put it in a nice serving bowl. Add the bacon and mushroom mixture, then pour on the sauce. Toss and top with more cheese and a little black pepper.

    Finished Pasta alla Carbonara

Quick notes

Be very careful when making the sauce so that the eggs do not over cook.

Variations

If you do not have cream, sour cream works very well. Use about 2 tablespoons.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Culinary tradition: Italian

My rating 5 stars:  ★★★★★ 10 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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3 Responses to Pasta alla Carbonara

  1. lucy says:

    Nice color choice on the blog. It is really easy on my eyes and I have bad eyes too so that’s a really big compliment lol

    • Adrienne Boswell says:

      Well, after Sunday, January 8, the Christmas theme will be put away just like all the other Christmas decorations in my house. No worries, though, the regular theme is just as nice as this one. Have a safe and happy New Year.

  2. Conny A. says:

    This site has taught me well and I have definitely learned the difference between other sites and this one. Good one!