I have gotten so much more brave this year with trying out new foods - especially ones that are out of my comfort zone. I've always been a little weird with eggs. When I scramble them, I like them to get browned slightly (which most people think is dry and overcooked)...but if they look wet, I'm afraid of them being uncooked. However, raw cookie dough or cake batter with eggs, I am game! I think part of my totally contradicting feelings about eggs made me suck it up and try carbonara. I've heard it's amazing and when I did first try it, I understood just what the fuss was all about. It's rich and creamy - my favorite is probably the kind with bacon and peas, like this one.
What you need:
- 12 oz. pasta
- 8 pieces thick bacon
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 3 whole eggs
- 3/4 cup Parmesan cheese
- 3/4 cup heavy cream
- Salt and pepper
- 1/2 cup peas
- Cook pasta and reserve 2 cups of the water; drain and set aside.
- Meanwhile, cook bacon; drain on a paper towel and then crumble.
- Add onion and garlic to bacon grease, fry until softened.
- Mix eggs, Parmesan, heavy cream, and salt and pepper in a bowl.
- Drizzle egg mixture over hot pasta and stir.
- Add peas, bacon, and onion. Serve topped with more Parmesan.
Recipe from Pioneer Woman