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
- 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
- Cut the bacon into one inch pieces.
- Fill a pasta pot or large pot with water. Add the salt and put on the heat to boil.
- Saute the bacon until it is crisp. Do not remove it from the pan.
- 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.
- In a separate sauce pan, melt the butter and add cream.
- 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!
- 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.
Be very careful when making the sauce so that the eggs do not over cook.
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
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.