I made this dish on Monday but I only got a chance to post it today. If you have been following my blog, you know how much I value Monday dinners and try to make them special. This week’s Monday dinner has been creamy carbonara. Not a great dish if you’re counting calories… which is probably why it’s such a treat. I cook it so very rarely that my son orders it every time we eat at Corner’s bakery. This time, I thought I’d make it for him and the rest of us to enjoy. For a healthy touch I used whole wheat spaghetti and added a cup of green peas.
- 1 packet spaghetti or your favorite pasta
- 2 tablespoons olive oil
- 4 oz bacon, cubed or sliced (mine was already cooked)
- 4 garlic cloves, chopped (or 2 cubes frozen garlic pulp)
- 1/2 cup heavy cream
- 2 eggs
- 1 cup grated Parmesan
- freshly ground black pepper
How to make: Saute the bacon until crisp. Add the garlic and cook for a minute or two. Add the heavy cream, salt, and pepper and cook for a few minutes at low heat. In a bowl, beat the eggs lightly and combine them with the Parmesan. Add the egg-Parmesan mix to the heavy cream. Add a cup of cooked peas. Toss in the spaghetti and serve immediately with extra Parmesan on top. Indulge!
Notes and tips: There’s plenty of Carbonara variations. The most common of which is to only use the yolks of the eggs and toss them with the spaghetti. No cream. Just mix them in. But then, of course, it’s not creamy Carbonara anymore 🙂