I made the best pasta carbonara tonight. Amazingly, I made it as I was half-way out the door to my knitting class. I could classify it as a Rachel Ray 30 minute meal - well, more like a 20 minute meal... If you are interested in making it just make sure your pasta is really hot when you pour it on your egg-cheese sauce because that is what cooks the eggs.
1 lb linguine
3 tbsp canola oil
1/2 package turkey bacon - chopped into bize-sized pieces
1/2 large onion - chopped
3 large garlic cloves - finely chopped
4 large eggs
3/4 cup Parmesan cheese
3 tbsp butter (optional)
pepper
Bring your pasta water to a boil. Chop your bacon, onion and garlic ahead of time. Add the oil to a large skillet over med-high heat. Add the turkey bacon once the oil is hot. Cook until crispy, stirring frequently - about 6-8 minutes, remove with a slotted spoon and drain on a paper towel. Add the pasta to the boiling water. Add the onion to the oil and let it cook for about 2-3 minutes and then add the garlic. Stir and let cook, over medium heat, until slightly browned and translucent - about 8 - 10 minutes.
While the pasta and onions cook, crack four eggs in a bowl large enough to hold all the sauce and pasta. Beat the eggs slightly and then add 1/2 cup of cheese and pepper to taste. Set aside.
When onions and garlic are finished, drain with slotted spoon onto paper towel with bacon. Add bacon, onion and garlic to egg mixture. Drain pasta, reserving about 1/4 of pasta water to thin the sauce if needed. Immediately add very hot pasta to the egg mixture and let sit for about 1 minute. Mix thoroughly, adding butter (optional) and top with the remaining cheese.
(If you aren't sure if your eggs were cooked enough to your liking, you can always microwave the entire mixture for a minute or two)
.jpg)
