Bacon & Tomato Spaghetti Carbonara
photo by Stacky5
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 8 slices bacon, chopped
- 2 tablespoons butter
- 300 g spaghetti (a little over 1/2 lb.)
- 4 eggs, beaten
- 1⁄3 cup fresh parsley
- 2 large tomatoes, seeded, diced
- 1⁄2 cup grated parmesan cheese
- salt and pepper
- additional grated parmesan cheese
directions
- In large frypan cook bacon until crisp.
- Drain, reserving 2 Tbsp (30 mL) drippings.
- Set bacon aside.
- Combine drippings and butter; set aside.
- In large saucepan, cook spaghetti according to package directions; drain; return to saucepan.
- Add butter mixture, eggs, cheese and parsley tossing to combine.
- Cook and stir over low heat until mixture is creamy and slightly thickened.
- Stir in tomatoes and bacon.
- Add salt and pepper to taste.
- Serve immediately sprinkled with additional Parmesan cheese.
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Reviews
-
I guaruntee this will be much more flavorsom if you 1)use canned plum tomatoes(drained, without the juice) instead of fresh toms,2)add a splash of single cream at the end, in with the bacon and toms pan - before combining the pasta. I cant believe this was missed out. Also, dont bother with garlic in this dish as lots of cracked black pepper is what you really need.
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I found this a little bland, and my kids didn't really care for it either. It's also missing the step where you add the bacon back in, so I assumed it should be with the tomatoes. Also, this made enough for myself and two children with plenty left over for tomorrow. In other words, it made more than 2 servings, more like 4 or 5. If I had served a little salad and fruit with it, it would probably have been 6 servings easily (which also brings it down to a much more reasonable 480 calories per serving).
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RECIPE SUBMITTED BY
BrendaM
Canada