Thursday, December 13, 2012

Creamy Bacon Carbonara

This creamy pasta dish is full of flavor.  In the time it takes to boil noodles, you'll have a great dinner on the table, followed by a happy belly.  This really couldn't be easier!

Creamy Bacon Carbonara
Recipe modified from Get Off Your Butt and Bake

 8 eggs
1 c. heavy whipping cream
1 1/3 c. Parmesan cheese
1 tsp. red pepper flakes
1 tsp. kosher salt
1/2 - 1 lb. bacon, cooked and crumbed (amount depending on preference)
1 lb. pasta (I used fettuccine)
1/2 bunch green onions
1 1/2 c. chopped tomatoes, drained

Whisk the eggs, cream, Parmesan, salt and red pepper flakes together in a bowl.
Cook and crumble bacon.
Cook pasta according to package directions.
Drain pasta, but reserve 1 c. of the water.

Meanwhile, saute green onions in 2 Tbsp. bacon drippings.
Add drained pasta (while still warm) to the onion and drippings and stir to coat.
Pour cream mixture into pasta, and cook over low heat, stirring occasionally, until sauce has cooked through and thickened, about 5 minutes.
If too thick, pour in reserved pasta water until desired consistency is reached.
Stir in half of the cooked bacon and the tomatoes.

Top individual servings with reserved bacon, and additional green onions.

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