Bacon and Eggs with Pasta! Whatsamatterforyou?
Have you ever come home after a long day, and had no plan for dinner? Were you stuck thinking, “Shit! I am in trouble!”
Fear not, gentle readers! The ingredients are all there in your pantry/fridge.
Who doesn’t have bacon? (You there! Yah you – the vegan! hit the bricks! Har Har!), you all have Parmesan, right? I am sure you have eggs as well. Garlic? Tell me you have some wine? Finally, you should have pasta somewhere in that cupboard of yours.
So, fry up your bacon, set up a pot of pasta water. (5 liters = 2 tbsp of kosher salt.) While your bacon is cooking, cook off your pasta.
Remove your bacon and add in your chopped garlic. (Do not take the bacon fat out of the pan! Seriously!) Deglaze with white wine, (have a glass as well, if you have it.)
Add your cooked pasta to the pan, sprinkle in your shredded parmesan. Finally, whip up a couple or three eggs and fold them into the pasta.
What you are left with is a creamy pasta dish, with the hot pasta cooking the egg as you toss it in the pan.
I am sure there are those of you out there that are freaking over the pork fat. Get over it folks! Sure, if you eat this EVERY day (mmm pork!) for breakfast, lunch and dinner – you might gain weight from all that pasta you are eating. Leave the bacon fat alone, it didn’t do anything to you!
I mean, it is not like I am trying to get onto this site. Some of you want to go and report me, fine, I’ll take my chances!
Seriously folks, it is okay to leave it in. What happens is the pasta’s water releases into the pan and creates a sauce around everything. As a last touch, top with extra Parmesan before serving. You will not be sorry you did.
Here is the recipe for those of you who like following that sort of thing:
Pasta Carbonara
Serves 2 1/2 (My kid only eats like a half portion, so there you are!)
Ingredients:
- 5 liters (5 quarts) water
- 2 tablespoons kosher salt
- 500 grams (1 pound) pasta of your choice (I used Penne)
- 250 grams (1/2 pound) bacon
- 1 clove garlic
- 200 mL (under a cu p)white wine (+200 mL for my glass!)
- 200 grams Parmesan cheese
- 3 eggs
Method:
- Bring water to boil; add salt
- Meanwhile, render bacon until crisp; remove from pan, cut and reserve.
- Sweat garlic in bacon fat; deglaze with white wine.
- Add cooked pasta to pan; toss with half of Parmesan cheese.
- Add bacon back to the pan, and toss with 3 eggs. The resulting mixture will look creamy.
- Plate the pasta, and top with remaining Parmesan cheese.
- Serve immediately.
My kid enjoyed the dish, and it went over well with the missus. Score one for WDC!
{ 6 comments… read them below or add one }
Oh, MY. I love to cook with bacon fat, but then I’m Southern and we’re required to love the stuff. Too bad I’ve sworn off pasta; wonder what it would be like with spaghetti squash?
I love little peeks into people’s everyday lives. I am so voyeuristic that way. GREG
PS Your kid looks just like you, and that’s a compliment.
@Jan – I do not mind pasta so much, as long as you do it the ITALIAN way. See, we have a small amount of pasta, before we have our salads, soups, fruit and dessert. If one makes pasta their whole meal, then it is just rediculous.
As for spaghetti squash, I think it would rock with it!
@GREG – Thank you! I think that it is important to look like a human sometimes. My son is also very big in my world. I especially like how he enjoyed his dinner!
We both post Carbonara on the same day!
Psychic blogging connection.
@Nick – Right you are. Kind of scary…
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