Pasta Carbonara: Easy enough for a regular night, special enough for company!

As I’m resting and recovering from my minor surgery, I thought I could put a second post out there today. Especially since the most wonderful thing happened: someone read my post for Meyer Lemon Pound Cake with Raspberries, and put a like on it! I guess I’m finally off in the right direction! I’m so excited, I think a second post today is warranted! The previously mentioned Pasta Carbonara is a great way to honor my first like!

Pasta Carbonara should be, and is, delicious. I’ve had it when it’s wonderful, and I’ve had it be virtually tasteless. I don’t understand why, but it’s my goal that you make only wonderful carbonara! It’s a matter of fresh, rich, whole ingredients, and the rest falls into place.

For this dish, I use fresh pasta from the refrigerator section. It cooks quickly and always turns out well.

Ok, prep work first. From a bag of frozen small green peas, measure out 1/2 C. Rinse them under cool water and allow to thaw and drain. Cut a one pound package of bacon in half. Wrap one half and put it away. Take the other half and cut it into small pieces. Heat a skillet over medium high. When hot add the bacon to the pan and quickly stir fry it until it is just starting to crisp. Drain on paper towels. Wipe out the pan, but don’t wash it. While the bacon is cooking, finely dice one shallot and mince two garlic cloves. Decrease heat to medium low and add garlic and shallot to pan, stirring and cooking to soften. In a separate bowl, beat 3 eggs with 1/2C heavy cream. Stir in 1/2C grated Parmesan and whisk everything together well. Drain the pasta. Immediately put it in a large bowl, and slowly drizzle in the egg mixture while stirring constantly so as not to scramble the eggs. Stir in thawed peas and the sauteed shallot and garlic. Add plenty of fresh ground black pepper, a healthy pinch of cayenne pepper, and mix well. Serve immediately with extra cheese on the table.

Leftovers are easily reheated in a saucepan by adding a splash of heavy cream and heating over medium while stirring. Tastes wonderful!

I serve this with a hearty homemade Italian bread, and a fresh salad. The bread recipes will be forthcoming!!

Thank you for reading while I share my favorite recipes and love of cooking with you. Enjoy!

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