Sometimes, I just need pasta. I don’t eat it too often, because I would be fat pig if I ate it as much as I wanted to, but every once in a while, I need pasta.
Leave it to Pioneer Woman to give me what I need when I need it!
My mom always used to make pasta carbonara, but I just called it the pasta with the ham and peas and onions. Apparently, it has a name.
Let’s make it.
Pasta Carbonara a la Pioneer Woman
First, you’re gonna start with some good ole fashioned bacon. Mmm bacon. And you’re gonna cut it up into little pieces and fry it up in a pan. Medium heat.
Wait! Before you do that, start boiling the pasta water! This I forgot and was sorely disappointed when I realized near the end of my cooking that I had to wait another 13 minutes for my dinner.
Then, once it’s just starting to brown, you’re gonna take it out and put it on a plate with a paper towel on it. Try not to eat all of it.
Pour out most of the excess grease so you’ve got a nice little coat for your onions and garlic.
Okay, you can eat those two little pieces you left in there. But that’s all. You’ll ruin your dinner.
Dice up some onions.
And some garlic.
And toss them in that skillet you’ve been using. This time, make it medium-low heat.
In the meantime, if you’re not too busy, you can start making up the sauce.
Crack some eggs in a bowl. Do you ever crack eggs against each other? I don’t know why, but it sort of amazes me. Why does only one of them break?
Next, add some parmesan cheese. 3/4 cup, to be precise.
Such a good word, whisk. So many great sounds. Just say it to yourself a few times. It’s extra fun to whisper.
Now add some heavy cream. Or if you’re me and already have it in your fridge, add some half and half.
Add s&p, whisk again.
If you’re smart, you’ve finished cooking your pasta by now. If you’re me, you wait another 13 minutes until the pasta is cooked.
And then you drain it (keep a little extra in case you need it later), and pour the sauce on the pasta immediately, while it is still piping hot.
Make sure you stir the whole time, unless you are trying to take a picture of yourself pouring it. If not, keep stirring. It will help cook the egg without cooking it too much or too quickly.
In the middle of the pouring, add your onions and garlic, your bacon, and some green peas. The green peas really make the dish. Visually and taste-wise. They are the real heroes here.
Once that’s over, you’re ready to dig in. Feel free to eat it right out of the bowl you mixed it in. It’s hard to wait.
Wait! Get back here. Add some parmesan cheese.
That’s better. Now eat.
The Recipe (from Pioneer Woman)
- 12 ounces of pasta, any kind
- 8 pieces thick cut bacon, diced
- 1/2 medium onion, diced small
- 2 cloves garlic, minced
- 3 eggs
- 3/4 cups finely grated parmesan
- 3/4 cups heavy cream
- 1/2 tsp salt & plenty of black pepper
- 1/2 cup green peas
Cook pasta according to package directions.
While the pasta is cooking, fry the bacon until just crisp. Remove from the pan and place on a plate with a paper towel on it. Pour off the bacon grease, but don’t clean the pan. Return the pan to the stove on medium-low heat and toss in the onions and garlic. Cook until they are golden brown.
In the meantime, mix together eggs, Parmesan, cream, and salt & pepper in a bowl, until smooth.
When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. Immediately, while the pasta is still piping hot, drizzle in the egg mixture, stirring the pasta constantly. The sauce will become thick and should coat the pasta. Pour in a little hot pasta water if needed for a thinner consistency.
Halfway through the pouring, add the peas, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it’s all combined.
Serve immediately with extra parmesan.
Love your life.