Sarasota's Breakfast Pasta (Aka, Pasta Carbonara)

Submitted by SarasotaCook

"Last year a friend of mine (born and raised in Italy) had some friends visiting from overseas and invited me over for a night (or I should say day, we started at noon) of true Italian cooking. Well we had many good dishes from appetizers, salads, main dishes to deserts. Went out on the town, and ended up talking or "gossiping," all night. Well morning came and the girls were at it again ... cooking. They called it "Breakfast Pasta," or they said Pasta Carbonara, which brought up the big controversy ... What Is True Pasta Carbonara? Well it depends what part of Italy you are from, and I'm not talking North or South, but small Towns and Villages. Ten (10) Italian gals, and 10 recipes and all I can say is this is my version. Very close to one of the gals, but she was against my use of pepper. Anyways, I make this all the time for dinner and it is always loved by everyone, but in Italy this can be breakfast or lunch too. A crisp salad and some crunchy bread and quick dinner. Now, in true Italian form, I love to use fresh pasta as a treat, and most local groceries carry it. I am lucky and have a small Italian market right down the street, but it isn't necessary, just a nice treat. Also, fresh basil really makes this dish, and again - most local grocery stores carry it these days. Now it is rich, but this serves 6 people. Yes, it has heavy cream and eggs but it isn't that bad when you divide it by 6. Give it a try."

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Ready In:: 30mins
Ingredients:: 11
Yields:: 6 Individual Servings
Serves:: 6

ingredients

1 (16 ounce) box spaghetti, if you can find fresh if it so good, but not necessary
1 medium onion, diced
6 ounces lean bacon you can also use pancetta (diced)
1 ¹⁄₂ teaspoons minced garlic
4 eggs (3 if using extra large or jumbo)
1 ³⁄₄ cups heavy cream
³⁄₄ cup parmesan cheese
2 tablespoons fresh basil, rough chopped (1 for the sauce, 1 for the garnish)
1 teaspoon olive oil
salt (salt in the pasta water and salt in the dish)
pepper

directions

Pasta -- First start the water. A big pot of boiling water salted well and turn to medium high heat. Now remember, the sauce doesn't take long, about the same time as cooking the pasta, so have everything ready.
Bacon -- Now in a medium saute pan, add the olive oil, then saute the diced bacon or pancetta, onion and garlic. Cook until the onions are soft and the bacon is crispy. Important, once it is done, just reduce to low heat.
Pasta Again -- As the bacon cooks, add your pasta to the boiling water. It should only cook a few minutes. Follow the directions on the package or the box. Remember, fresh pasta will cook much quicker than dried. Once the pasta is done. Drain well and put back in the pot to keep warm. You will toss everything together right in the pot.
Sauce -- Beat the eggs well and add in the salt, pepper, cream and 1/2 cup of the parmesan and mix well. Keep 1/4 cup of the cheese for a garnish.
Now add the cream mixture to the bacon and onion mixture (on low heat) and cook just for a minute to warm up. You don't want to scramble the eggs. Then add in the basil and toss with the pasta.
Serve -- Transfer to a large serving bowl and top with the extra parmesan cheese and basil.
Enjoy -- It is a true favorite of mine, any time of the day.

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RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

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