Pasta carbonara

Pasta carbonaraSome of the best types of pastas are the simple ones. The kind that isn’t smothered in a super thick tomato sauce with ginormous meatballs on top (not there there is anything wrong with that kind of pasta). If you’re looking for a pasta option that’s still just as delicious, try this recipe for pasta carbonara. A traditional carbonara sauce uses eggs, cheese, bacon, and black pepper. This version I found from Better Homes and Gardens goes with a healthier spin using evaporated milk instead of eggs and multigrain pasta. I “fattened” it up a bit using regular bacon instead of the suggested turkey bacon, but feel free to use whatever you prefer.

Buon appetito!

PASTA CARBONARA
Servings: 4

Ingredients:
8 ounces multigrain spaghetti (or regular)
1 pound broccolini, chopped (about 5 cups)
1 cup frozen peas
4 slices bacon
2 tablespoons unsalted butter
2 cloves garlic, minced
¼ cup grated Parmesan cheese
2 tablespoons flour
1 12-ounce can evaporated milk
2 tablespoons fresh flat-leaf parsley, chopped
Grated Parmesan cheese
Kosher salt
Ground black pepper

Directions:

  1. Cook pasta according to the package directions, adding the broccolini and frozen peas for the last 5 minutes of cooking. Drain, reserving the cooking water. Set aside.
  2. While the pasta is cooking, cook the bacon in a medium skillet according to the package directions. Transfer the bacon to a paper towel-lined plate. Allow the bacon to cool, and then break it into bite-size pieces.
  3. For the carbonara sauce, melt the butter in a small saucepan. Add the garlic and cook for 1 minute. Whisk in the ¼ cup Parmesan cheese and the flour. Slowly whisk in the evaporated milk. Bring to a boil, and then reduce the heat. Boil gently, uncovered, until the sauce has thickened. Remove the sauce from the heat, and then stir in the bacon pieces.
  4. Place the pasta-vegetable mixture into a large bowl. Pour the sauce and ½ cup of the reserved cooking water over the top. Toss gently to combine everything together. You can make the sauce thinner with more of the reserved cooking water if you’d like.
  5. Season with salt and pepper, and top with parsley and additional Parmesan cheese.

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