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This evolved from my recipe for Carbonara from the Food and Wine pasta cookbook. I was experimenting with ways to cut the cream and eggs and with a couple of other tweaks this is where I ended up! It definitely stands on its own for a meal, particularly if you add more veggies, but I also use it as a side dish at times. Prosciutto works well too but make sure it gets really crispy. With the wine, you are going to add it to the bacon mixture 2 tablespoons at a time.
- 3⁄4 lb pasta (I prefer campanelle or fusilli from Barilla)
- 8 ounces sugar snap peas
- 8 slices center-cut bacon, chopped
- 1 -2 large shallot, chopped (should be about 1/2 to 2/3 cup. red onion can be subbed but then up garlic)
- 2 garlic cloves, chopped
- 2⁄3 cup red wine (the better the wine, the better the meal!)
- 1 pinch red pepper flakes
- 1⁄2 teaspoon black pepper, divided into two 1/4 tsp
- 1 tablespoon red wine vinegar
- 1⁄2 cup parmesan cheese (I mostly used Kraft Reduced fat with a few tbsp fresh mixed in)
- 2 tablespoons fresh parsley
- salt and pepper
- Put on a pot of salted water to boil.
- Heat up a large skillet over medium. Spray lightly with cooking spray.
- Add chopped bacon and stir. Let bacon cook about 5 minutes until it starts to brown and bacon grease gets released into pan.
- Add shallots, garlic, pinch of red pepper flakes and 1/4 tsp black pepper. Stir and cook until shallots and garlic begin to brown, about 2 more minutes.
- Add first 2 tbsp of red wine and carefully scrap down the pan to make sure all the little bits are being picked up. Let cook 2-3 minutes and repeat, adding another 1/4 tsp of black pepper.
- Meanwhile, add pasta to boiling water and cook per instructions. Add sugar snap peas 1 min, 15 seconds before pasta cooking time is up. (This will make them tender crisp. Change cooking time if you like them more/less tender).
- Repeat the process with the wine until it has all been used, adding additional salt and pepper to taste.
- Once all wine has been added, move heat to low/medium low. Add 1 tbsp red wine.
- Drain pasta/snow peas and add into skillet. If your skillet is not large enough this can be done in a new bowl. Thoroughly combine bacon mixture with pasta, really scrapping the sides of the pan to make sure all the flavors are incorporated.
- Add 1/2 cup Parmesan cheese and 2 tbsp fresh parsley. Mix again.
- Serve and enjoy! I usually keep a cup of cheese on the table for people to add more as they see fit.