Saturday, May 21, 2011

Pasta Carbonara

I'm sure this technique has been around for a long time, but I just found out about it. It makes a quick and cheap dinner. You can vary the amounts depending on the size of your crowd, but this is what I did.


1/2 box pasta Note: We pretty much only use Ronzoni pasta now. They have three different varieties: Smart Taste, which is regular white pasta enriched with calcium, vitamin D, and fiber; Garden Delight, which is made with vegetables (a regular serving has 1/2 serving of vegetables); and Healthy Harvest, which is whole grain. I like all three. I usually do whole grain spaghetti, the garden type of penne or similar, and Smart Taste macaroni. I can usually get this brand free or close to free with coupons, so we always have a decent supply on hand.


2 eggs, beaten
1/3 cup parmesan (I use the cheap kind in a can)
salt and pepper to taste
crumbled bacon


Cook the pasta according to package directions. While it is cooking, beat the eggs with the parmesan and salt and pepper. When pasta is done, drain it and immediately return to the pan. Dump in egg mixture and mix. The hot pasta will cook the eggs. Top with crumbled bacon and more parmesan if desired and serve.


Note: Theoretically, the pasta will completely cook the eggs. I'm not sure how thoroughly I believe that, so use caution in serving to young children. I always just pull out a serving before I put the pasta back in the pan, and serve it with butter and cheese.