Carbonara Pasta

If you had never had this dish, you are in for a treat!

This is a very Italian dish...

even if the bacon and eggs combination sounds truly American.

from Wikipedia

Carbonara is an Italian pasta dish from Latium, and more specifically to Rome, based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano),bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni or bucatini can also be used.  The hot pasta is combined with a mixture of raw eggs, cheese, and a fat (butter, olive oil, or cream) away from additional direct heat to avoid coagulating the egg.The eggs should create a creamy sauce, and not curdle. Guanciale is the most commonly used meat, but pancetta and local bacon are also used.

Cream is not common in Italian recipes, but is often used elsewhere.Garlic is similarly found mostly outside Italy.

My husband LOVES this dish. 

Ok, he loves most of my cooking, 

but this one has a special place in his heart.

In fact, according to him, he knew I was the one after I made him this dish for the first time.

So, if you are single, I would suggest you become a master in making this dish.

Anyhow,

this truly is an easy great pasta dish.

Ingredients

1lb dry pasta (bucatini if you can)

5 eggs

5 slices of bacon

handful of Parmesan cheese

First of all, chop the bacon

and scramble the eggs.

Brown/fry the bacon in a pot, while your pot of water is coming to a boil.

Cook your pasta,

then add the cooked and drained pasta to the cooked bacon.

Add the uncooked scrambled eggs and the Parmesan cheese, then stir well.

The eggs will "cook" since the pasta is super hot and the pot is hot too.

Leave the pasta in the pot for a few minutes, stirring again and serve hot.

Most Italians will top the pasta with red pepper.

This is SO GOOD!

Stay Frugal,

Daniela

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