Monday, June 4, 2012

Pioneer Woman's Pasta Carbonara

4 days. 4 more days. 4 more long days. We are sooo close to the finish line of moving out of the rental, I can smell it! I'm beyond ready. Beyond packed? Noooo. Beyond ready? Yesssss.

I've been reduced to prepping and eating on paper plates due to the fact that most of the kitchen is packed. I've left out what I need to cook the basics, but everything else is gone. Packed in a box, and already moved down to the hubby's aunt and uncle's house. I had a few things left in the fridge I needed to use still, being bacon, cream, parmesan cheese, eggs. I still had some frozen peas in the freezer. I saw this recipe on Pioneer Woman's site last week and it totally fit the bill.

The hubby and I thought of packing the entire kitchen, and then just eating out all week. But then we thought back of moving from Oregon to Kentucky, and how we ate fast food for a month. It was... disgusting. We decided as long as we were here, we would make simple meals this week. And this was pretty simple. Frozen peas, minced garlic, and the last lonely onion.

Eggs, grated parmesan cheese, a touch of cream, and black pepper. As with Spaghetti Carbonara, the hot pasta goes immediately into the egg mixture to cook it.

I wished I'd had more bacon, but what I used was enough. And it was all I had. I definitely wanted more bacon in the dish though :)

The cavatappi taking a dip in the egg mixture. Since I didn't defrost my peas, I threw them in the pasta water for the last couple of minutes to warm them up.

After the bacon is cooked crisp and the onions and garlic are sauteed, the pasta/pea mixture is mixed into the dish. Garnish with more parmesan cheese and black pepper. Delish! This was fast and easy, and used up everything I still had laying around. I'll be making this again, with more bacon! :)

8 oz pasta, cooked to package directions
1 cup frozen peas
3-4 thick cut slices of bacon, diced
1 small onion, diced
1 tbsp garlic, minced
2 eggs
1/3 cup cream
1/2 cup parmesan cheese, grated
1/4 tsp black pepper

1. Cook pasta according to package directions. Add frozen peas last 2 minutes of cooking time.
2. In a large bowl, whisk together eggs, cream, cheese, and black pepper. When pasta has finished cooking, drain, and add to bowl. Toss quickly to combine and cook the egg mixture.
3. In a large skillet, saute the bacon until crispy. Remove from pan with a slotted spoon, and place on a plate covered with a paper towel. Add onions and garlic to the pan, saute until the onions are tender. Add pasta/pea mixture to the pan and cook 1-2 minutes. Add the bacon back into the dish. Garnish with more parmesan cheese and black pepper. Serve immediately.

Adapted from Pioneer Woman

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