Pasta Carbonara is a delicious, quick-fix meal that I gravitate toward on busy nights. When we’re rushing in at 8 o’clock after two and a half hours at the football fields, I have little time to prepare a time consuming meal. Pasta carbonara is the perfect solution. Simple, easy and comforting.
There are only a few things you need to have on hand for this meal and they are items I keep stocked. Pasta, bacon, eggs, and Parmesan cheese. That’s all you have to have. Four things. Once you have the basic recipe, you can easily add items for additional texture and flavors.
Here’s how I make my basic pasta carbonara.
Chop bacon and fry until crispy.
This is when you draw a crowd into the kitchen. The smell of bacon frying gets everyone’s attention.
While your bacon is frying, go ahead and cook your noodles. Sometimes I’ll use angel hair, sometimes spaghetti, sometimes vermicelli, and sometimes a mixture. Just use what you think your family will enjoy.
Last night I also sliced mushrooms and fried along with my bacon.
Crack your eggs into your serving bowl. No need to have more than one bowl to clean.
Yes, I made a huge bowl of pasta carbonara. You can easily scale the recipe for the number of servings you’ll have. For my recipe, it will serve eight.
Add shredded Parmesan cheese to your eggs.
Give them a good whisk to get the cheese and egg well combined.
Drain and pour your cooked noodles on top of the cheese and eggs and quickly mix together. The heat of the noodles will heat your eggs and provide a creamy sauce. Add your cooked bacon and mix well.
- 1 pound bacon
- 12 eggs
- 8 ounces Parmesan cheese shredded
- 16 ounces pasta noodles cooked
- Chop and fry bacon, as well as any other favorite additions such as mushrooms, squash, zucchini, etc.
- Crack eggs into serving bowl.
- Add cheese and whisk until well-combine.
- Drain noodles and pour over eggs and cheese.
- Quickly combine until noodles have a creamy coating.
- Add bacon and other ingredients and combine.
All images and text © Robyn Stone for Add a Pinch