Pasta Carbonara


This is one of those dishes that has so many different variations. The real stuff in Italy is to die for…but
I often order Carbonara at restaurants in Hong Kong and mainland China, because it is so safe, and I can
pretty much tell what I am going to get. ( I know, I don’t sound very adventurous ) I have
had it at so many different kinds of restaurants all over the country. Each one taste a little
different, but this recipe is my favorite, of coarse.

I try to keep all of these ingredients on hand because this is a 20 minute meal and it is a great
“GO TO” when I don’t have a plan! While I start the water boiling for the pasta, I cook the
bacon, shallot and garlic. It really can be ready in about 20 minutes…
and it is simply HEAVENLY!

Try it this weekend. Even though it is fabulous served immediately, it is one of those
recipes that is just as good the next day. Enjoy!

Pasta Carbonara

1 lb. bacon
20 oz. spaghetti
6 green onions
1 shallot
4 eggs
1 c. fresh Parmesan cheese
4 cloves garlic
½ c. heavy whipping cream
kosher salt and coarse black pepper

Slice bacon into 1-inch pieces and mince shallot. In a heavy pot, over medium heat, cook the bacon,
shallot and garlic cloves for about 10 minutes, stirring occasionally. While the  bacon is cooking,
in another pot, bring water to a boil and add pasta. Turn heat off cooked bacon and browned shallots
and let stand covered. In a small mixing bowl whisk eggs and cream together.

Cook pasta al dente, about 6 minutes. Drain and add to bacon pot. Pour egg mixture over pasta and
evenly coat. It is important to stir egg mixture over hot pasta but not over heat of stove, to avoid
scrambled eggs. The eggs will cook enough as it glazes the hot pasta. Slice green onions into 1-inch
stalks and fold into Pasta Carbonara. Garnish with fresh shavings of Parmesan cheese, salt and pepper.
Serve and enjoy!

Excerpt From: Michelle Huxtable. “The Gathering of Friends.” iBooks.

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