Springtime Carbonara
Carbonara is an Italian favorite of mine. Bacon, eggs, onions and anything else you want to add makes this dish both versatile and easy.
Ingredients
1 pound spaghetti, cooked al dente
6-8 bacon strips cooked, coarsely chopped
1 tablespoon freshly chopped garlic
1 cup chopped onion
1 cup frozen or fresh peas
1 cup chopped zucchini
4 eggs, beaten
½ cup grated parmesan cheese
1 tablespoon finely chopped fresh parsley leaves (for garnish)
Extra virgin olive oil
Salt and pepper to taste
Instructions
1
Cook pasta according to package directions.
2
While pasta is cooking, prepare the bacon by cooking over medium heat until crispy. Place cooked bacon onto some paper towels and reserve. When cooled, crumble bacon. Drain all but 3 tbsp of bacon fat from the pan.
3
Mix parmesan cheese with eggs. Set aside
4
Sauté garlic, onions, peas and zucchini in the bacon fat.
5
Reserve 1/4 cup of the pasta water and drain the rest off. Add the pasta, bacon and pasta water to the garlic and onion mixture. Sauté until water is absorbed.
6
Remove the pan from the heat and add the egg mixture and toss until pasta is coated.
7
Sprinkle with freshly chopped parsley and parmesan cheese. Serve and Enjoy.
