Spaghetti Carbonara
"I was looking for a way to use up some left-over bacon and modified an old recipe to make this deliciously comforting, creamy, cheesy pasta sauce. I served it over spaghetti, but you could serve it over any pasta of your choice."
photo by Julie Bs Hive
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 12 slices bacon, cut into 1-inch pieces
- 8 ounces spaghetti, cooked and kept warm
- 1 egg, beaten
- 1 cup milk
- 2 tablespoons butter
- 1⁄2 cup parmesan cheese
- 1⁄4 cup scallion, thinly sliced
- 1⁄4 teaspoon black pepper, freshly ground (or to taste)
directions
- In a large skillet, cook bacon until crisp. Remove bacon from pan with a slotted spatula and place in a single layer between two pieces of paper towel to remove excess grease.
- Cook pasta according to package directions, drain and keep warm.
- Combine egg, milk and butter in a medium saucepan. Cook and stir over medium heat until mixture coats the bottom curve of a metal spoon. Do not boil.
- Add cooked bacon, parmesan cheese, scallions and pepper to sauce and stir gently to combine.
- Serve over spaghetti (or any pasta of your choice).
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Reviews
-
Very good but better the following day. I went heavier on the scallions but other than that...no changes were made. TFS. made for the Aussie/NZ RS#33. -
Really liked this! I bought fresh pasta at our farmers market today. It made this dish absolutely taste so fresh! I made as is to try first, then added just a pinch or fresh grated nutmeg. It really gave that "hmmm" factor! Thanks so much for posting! Made for My 3 Chefs '08 -
Spaghetti carbonara does not have any milk, butter, or scallions in it. Just bacon, eggs, spaghetti and parmesan cheese and pepper to taste.
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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