Rich, Creamy, and Easy! These are the words that describe this simple, and frequently made dish in our household. This is my husband’s favorite pasta dish, one I forget about too often. I usually make a trip to our local Meat Market on Fridays on my way home from work, stocking up on the essentials for the weekend, particularly as we creep into grilling season. There is something about fresh bacon that is so much more appealing than the typical bacon purchased at the store; however, in this dish, both work amazingly. With the unpredictable weather that falls in the months of March and April, this comfort food dish is a real crowd-pleaser on those dreary rainy days.
I was first introduced to Carbonera years ago by my sister, before she ever chose the path of culinary arts whenever visiting her in Harrisburg. My mom copied her recipe and returned home adding it into her regular rotations. Once moving out on my own I received a copy of her recipe and filed it away with many other family favorites. Over time, and several moves, her original recipe was lost in the shuffle. Eventually I began playing around with what I remembered to be the basic foundations of her original recipe and settled in a simplified version of this savory meal.
To start, begin by slicing your bacon into small pieces, or mini strips and place in your frying pan with olive oil. We use extra light, but I know many recipes call for Extra Virgin. I simply chose this because it is what my Mom always used, so I habitually began buying it.
This precious little gem of a splatter screen from The Pampered Chef, is an excellent protector when you have crazy little people running around at your feel while cooking. I would definitely recommend contacting my friend Kathy for this and many more of her great products! I used to sell Pampered Chef, so I am a bit of an addict. (Ok seriously, half my kitchen has The Pampered Chef written on it!) My favorite pan, pictured above, came in a 7 piece set, I received on a cookware promotional month for hosting a show. Perhaps Kathy could hook you up with the seasonal promotions!
While the bacon sizzles away, boil your water and toss in those gluten free noodles. I like to use Tinkyada; however, I also LOVE Glutino brand pasta. I am just terrible at keeping it in stock.
Once your bacon browns a little and begins to crisp, add in the chicken broth and let simmer until slightly reduced. Use this time to shred your cheese and whisk up your eggs. We used to always used the packaged cheese, but I switched to a block of Parmesan freshly grated and it was delicious! Both will work, but I strongly recommend fresh grated Parmesan.
I used my Micro-plane for this batch of cheese and I love it! We have all sizes of the micro-plane graters, and they withstand the test of time! Mine is almost 8 years old. I received it in my starter kit back when I was a consultant.
I found this inexpensive Pasta Pot by Tramontina, which included the pot, a lock-n-strain strainer, and glass lid. This is a LIFE SAVER. I hate leaving strainers blocking my sink and getting in the way in my cabinets. We found it on Amazon a few years ago and use it approximately 3 times a week for any number of tasks including steaming vegetables and cooking pasta. Once the pasta has been drained and using a pot holder, I simply slide the strainer off.
After draining the pasta, you will need to stir in the whisked eggs and grated cheese into the hot pasta, continuing to stir until a creamy consistency develops. The heat of the pasta will actually temper the eggs, combined with the cheese, you end up with a creamy “cooked” sauce.
Then pour in the bacon mixture stirring it all together and serve immediately. I noticed some recipes recommend saving pasta water to thin the mixture out if it gets too thick; however, I have always just used a little chicken broth to thin the pasta back out whenever reheating left overs the following day.
Once you plate up your pasta, be sure to top it with additional cheese and enjoy the flavorful rewards from this very simple pasta dish!
Simple Pasta Carbonera
- 1/4 c. olive oil
- 1 package bacon
- 1/2 c. chicken broth
- 12 ounces pasta
- 2 cloves garlic minced
- 3 eggs whisked
- 1 8 oz block of Parmesan cheese
- salt and pepper to taste
- 1. Place water on to boil and cook pasta according to package directions
- Slice bacon strips cross-wise into small pieces. Place olive oil and bacon in large skillet and cook until slightly browned and crisp.
- Add in chicken broth and continue to cook over medium heat until slightly reduced. Remove from heat and set aside.
- Grate cheese and set aside. Whisk eggs and garlic together.
- Once pasta has cooked and been drained pour egg mixture and cheese immediately over hot pasta stirring constantly until a smooth sauce develops.
- Pour bacon mixture into pasta stirring until well combined. Serve immediately.