Pasta Carbanara

Things get busy for me.  A full course load is bad enough, but class from 5pm-8om every Monday and Wednesday makes eating an interesting prospect sometimes.  Especially when the only roommate that cooks with any regularity works most nights.

I have come home from class to find dinner made exactly once.  I just looked at Eugene and said “Wow, I feel so male!”

I don’t think he was amused.

What all this adds up to is a need for quick and easy dinners: dinners that can be made by a half-starved college student who’s brain has been eaten by a three hour lecture.  A dish with only two ingredient that aren’t pantry is exactly the ticket

Pasta carbanara has become a main-stay for me because not only is it easy, it’s extremely tasty.  No matter how much I make, there is never leftovers.  It is hard to go wrong with pepper bacon and parmesean cheese.

This is definitely a “to taste” or “this looks right” kind of dish, so amounts are rough and should be played with.

 

Put on pasta water to boil, making sure it is well salted.  Add pasta when water is ready.

Using cooking shears, cut your bacon into about half inch squares, saute until crispy.

Dump in the onion and saute until translucent.  Add the garlic and cook for a minute or so.

By now, your pasta should be about done.  Using tongs, transfer pasta into the pan with the bacon and onions.  DO NOT DRAIN THE PASTA.  You want to lift it out of the water and move it into the new pot.

Near the middle of the pan, ladle in some of the pasta water.  I normally add one ladle for less pasta, two for more.  Dump in the beaten eggs right over where you ladled in the pasta water.  Toss the pasta.

The residual heat from the pasta water, the hot pasta and the onion-bacon mixture will cook the egg as it coats the pasta.

Once the egg is well mixed in and cooked, add in the parmesean, pepper and parsley.

Toss, adding olive oil if the pasta looks dry.  Taste, adjusting the amount of parmesean, parsley and pepper if needed.

 

Pasta Carbanara

    Enough spaghetti noodle pasta for however many you plan to feed
An egg for every 2-3 people, beaten
About a slice of bacon per person
Shallots, or Onion and Garlic, chopped
About an eighth of a cup of grated parmesean per person
Parsley to taste
Pepper to taste
Olive oil as needed

 

  1. Boil pasta in well salted water.
  2. Chop bacon into half inch squares,  sautee until crispy.  Without draining the fat, add onion and cook until done.  Add garlic, cook until done.
  3. Add cooked pasta into the pot with the bacon, onions and garlic, reserving the water.
  4. Ladle the reserved pasta water into the pan.  Add beaten eggs into the pot.  Toss the pasta until evenly coated with egg.
  5. Add in the parmesean, pepper and parsley.   Toss, adding olive oil if the pasta looks dry.
  6. Taste, adjusting the amount of parmesean, parsley and pepper if needed.

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