The perfect dinner for two! Two love birds, two roomies, two besties, two bros, two…. Anything? No, maybe not. Dogs can’t have onions.
Okay, so I know. I know that people take their Italian dishes very seriously. I get it. I know there are “rules.” I know that a “traditional” carbonara doesn’t have butter, doesn’t have cream, doesn’t have onions, doesn’t have peas. WHATEVER! To heck with convention!
So yes, I know the rules. I’m just telling you I don’t think I really care about these rules.
I just can’t imagine making pasta without these things. Maybe those are my rules. No pasta without butter, cream, onions & peas. There we go.
I love this dish because it’s actually very simple to make & completely divine. I know it can be a little scary to cook with the egg yolks, but I promise it’s really no big deal!
I get the pasta going to start. Lately I’ve been really into the Jovial brown rice pasta. I honestly like it more than regular pasta, but don’t tell anyone. They’ll take my pasta lovers badge away. I think it has a little bit more flavor & more bite which I love. Aaron still says regular pasta is better. Insert excessive eye roll here. Hi, Aaron!
Anyway, the pasta is cooking.
Next I add the chopped bacon to a skillet & let it get nicely crisped. Then comes my love, yellow onions. Hello, beautiful. I let those baby get soft with the bacon.
Once the pasta has cooked, I drain it but reserve ⅓ cup of the pasta water to help form the sauce.
I add the pasta, frozen peas & butter to the bacon/onion mixture, turn it on low heat to hang out for a minute.
Time for the luscious sauce. I like to mix it together in a measuring cup because it will come in handy when pouring it over the pasta. So in the measuring cup I combine the parmesan, egg yolks & cream. I whisk it together for a couple minutes to make sure it’s completely combined.
Now.. very slowly!.. I drizzle the pasta water into the measuring cup while continually whisking the egg mixture. This will temper the eggs – meaning they will combine with something hot without instantly turning into scrambled eggs. This is what’s going to give you that unmistakable sauce.
Once that is done I ( once again, very slowly!! ) pour the egg mixture over the pasta while constantly tossing.
After you’ve tossed it all together it is ready for you & your bestie’s bowl. Or you & your extra hungry tummy. No judgement here!
I think you’ll be coming around to my “rules” for pasta after this one!
Bon Appetit!
ellyn
SERVINGS: 2
INGREDIENTS:
- salt & pepper
- 4 slices of bacon – chopped
- ½ yellow onion – chopped
- ½ cup grated parmesan
- 2 egg yolks
- ¼ cup heavy cream
- 2 tablespoon butter
- ½ cup frozen peas
- ⅓ cup pasta water
- 6-8 oz pasta – we used a gluten free spaghetti
INSTRUCTIONS:
- Cook pasta according to package. Reserve ⅓ cup of the pasta water.
- In a skillet cook chopped bacon until crisp, then add chopped yellow onion. Cook another 3-4 minutes or until onions are translucent. Turn heat to low.
- Add frozen peas, butter & cooked pasta.
- In a small bowl ( I actually like to use a measuring cup for this! ) add parmesan, egg yolks & cream. Whisk together for 2 minutes.
- Slowly drizzle in ⅓ cup pasta water into the egg mixture, whisking constantly. This will temper the eggs so they do not scramble when you add it to the pasta.
- Once the egg mixture is ready, slowly drizzle into the pasta while constantly tossing.
- Season to taste with salt & pepper.
- Enjoy!
