Pasta Carbonara

I’ve been so antsy to share this recipe with you! It’s one of those I-put-a-bite-in-my-mouth-and-suddenly-my-eyes-widened-to-the-size-of-Pluto dishes. One of those I-stared-at-Mike-impatiently-waiting-for-him-to-take-a-bite-and-have-Pluto-sized-eyes dishes! One of those I-could-eat-a-Pluto-sized-bowl-of-this-stuff dishes!

I’ve been trying to redeem myself for Mike’s terrible birthday dinner disaster for awhile now. Sure, I’ve made some delectable things since then, but I knew my penance wouldn’t be truly complete until I made him some really good pasta.

I went hunting on my favorite places to hunt for recipes: Tastespotting and Foodgawker. I’m so visual when it comes to food — seeing a dish gives me a better idea of how it’ll taste than looking at ingredients lists — and I find the mini-descriptions on these sites force bloggers to succinctly convey how amazing a dish is. You’ll find some captions that say things like, “pretty good,” or emphasize the ease of a dish, and others that convey the kind of emotion I wanted to elicit from Mike with my pasta dish: “WOW, this is good!”

This recipe was one of the WOW ones I came across. The photo of the dish was submitted by Kate of Framed, who called it “extra special.” That — combined with her charge to throw out all your other carbonara recipes — gave me confidence. I’m not going to lie, something about her blog’s exuberant header photo probably also made be feel exuberant about linguine! Regardless of the reasons, I decided that this was the recipe I’d been searching for!

As if you needed any more encouragement to make this pasta, the original recipe is straight from Pioneer Woman’s site (a Pastor Ryan recipe, for those of you who follow her posts). P-Dub has never steered me wrong, and on top of that, she’s coming to Charlotte this Friday for a book signing! What a perfect time to make a meal from her blog.

I guess the only thing left to tell you about is the most important part: the taste. The last time I ate pasta carbonara was in Little Italy in San Diego, so the creamy, rich, buttery sauce and the salty punch of the pancetta was a wonderful memory. I have to say, though, this rendition was even better than the one I remember. Bunches of torn parsley add a fresh note to the otherwise deep and indulgent pasta.

One flavor I noticed that stood out was the wine, so pick a good one — but don’t ask me how to do that! I picked my wine because it was white and had a penguin on the bottle. I got lucky, though, because it tasted perfect in the sauce. It was a Pinot Grigio, in case you want to replicate my random choice.

We paired our pasta with some cheesy garlic bread, and it was such a great combination. Actually, I considered making some big homemade garlic croutons to top the pasta itself, which would have been delectable if you want to give it a go. Make this as soon as you can manage to throw some linguine into your shopping cart. Bon Appétit!

Pasta Carbonara


Recipe by: Slightly adapted from Pioneer Woman’s blog by Framed
Yields: about 4 servings, if you’re us — perhaps 6 servings for normal folk.

Ingredients:
1 pound linguine pasta
4 eggs
1 pound bacon or pancetta (I used pancetta)
1 1/2 cups Parmesan cheese
8-12 cloves of garlic, sliced thin
1 large onion, chopped
1 cup chicken stock
1 cup white wine (or substitute another cup of stock)
1/2 stick of butter
1 handful of parsley
1-2 tablespoons black pepper

Directions:
1. Cut bacon into pieces about one inch wide. Cook until browned and crisp and set aside, saving bacon grease in the skillet.

2. Cook linguine in salted water until al dente.

3. Add chopped onions to bacon grease and let them cook down over a medium-high heat for a couple of minutes.

4. After the onions have cooked for a couple of minutes, throw in the garlic. Adding it after the onions have cooked a little will prevent the garlic from burning. After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon. Discard the grease.

5. Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine (or chicken stock). Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return onion and garlic to the pan. Let simmer over medium heat.

6. Crack four eggs into a large bowl. Add most of the Parmesan cheese, and roughly chop the parsley, adding it into the eggs as well. Leave a little Parmesan and parsley out for a garnish. Mix well with a fork.

5. Add the cooked hot pasta to the egg mixture and then add the onion mixture. Stir in ½ stick (1/4 cup) of butter and the cooked bacon. Mix it all together well. Pepper to taste. Garnish with parmesan and parsley. Throw out all previous carbonara recipes.


Enjoy!


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16 Comments on Pasta Carbonara

  1. Megan
    May 5, 2010 at 11:09 pm (5 years ago)

    This version looks so good! I bet the parsley does kick in a little fresh flavor. Pasta carbonara is my go-to weeknight meal for when we have little to nothing in the house. I make mine with just eggs, bacon, parm, and pasta. I want to try it with pancetta one of these times. (I also made one a while ago with red wine, which was pretty interesting.) I’m sure you’ve more than redeemed yourself for Mike’s b-day meal!

    Reply
  2. Laura
    May 6, 2010 at 9:06 am (5 years ago)

    Mmmm! Looks good :)

    Reply
  3. Maranda
    May 6, 2010 at 12:02 pm (5 years ago)

    Okay, okay. I guess I have to try this now. I do love me some Pioneer Woman. I’m so jealous she’s coming to your area this weekend! Have a blast!!

    Reply
  4. Suzy
    May 6, 2010 at 12:11 pm (5 years ago)

    Yum, I have GOT to make this! I’m drooling on my keyboard right now!

    Reply
  5. Catty Critic
    May 6, 2010 at 5:38 pm (5 years ago)

    This looks awesome. Will have to try making it for the Husband.

    Pluto’s still a planet, btw. I don’t care what those astronomers say…

    Reply
  6. Joanne
    May 6, 2010 at 9:03 pm (5 years ago)

    Tastespotting is basically one of my new-favorite-websites (it is, after all, how I discovered this blog!). Carbonara is such a great dish…and yeah the wine is KEY (as is good parmesan cheese). This looks delicious!

    Reply
  7. Barbara Bakes
    May 6, 2010 at 9:55 pm (5 years ago)

    I’ve never made a great carbonara at home. I’m bookmarking this one.

    Reply
  8. glowbuggirl
    May 7, 2010 at 3:33 am (5 years ago)

    Yum! I am totally drooling right now, and must make this for dinner tomorrow night! (I found your blog via a comment you made on “how to get on Freshly Pressed” – love your blog… great stuff.)

    Reply
  9. johannamaren
    May 8, 2010 at 1:42 am (5 years ago)

    wow, this is beautiful. I love tasty food that’s also tasty to the eyes ;)

    Reply
  10. eriecon
    December 5, 2010 at 6:35 am (4 years ago)

    hi sis :) can i add some heavy cream and roux at the egg mixture ?? :D
    and is it okay to replace the chicken stock to pork stock ?? can u please answer dis question ?? .. pls >.<

    Reply
    • Julie @ Willow Bird Baking
      December 5, 2010 at 6:56 pm (4 years ago)

      Hi Eriecon,

      I’m not sure about the heavy cream — I feel like it would dull the flavor. But you know, I always say you might as well try anything in the kitchen once :) The pork stock substitution sounds fine. Let me know how it goes!

      Reply
  11. Cristi Hillis Slate
    February 22, 2011 at 8:53 pm (4 years ago)

    Made this for dinner tonight and it was fabulous!

    Reply
  12. Michelle
    January 22, 2013 at 1:53 am (2 years ago)

    I loved, loved this dish. I went to the store to get pancetta and it was $5.99. For 3 ounces! I only bought two packs. I cooked it exactly as directed except for less pancetta. I will be making this again. My husband loved it as well. The parsley gave it such a fresh taste. Very good dish.

    Reply
      • Michelle
        January 22, 2013 at 9:28 pm (2 years ago)

        I had it again for lunch today. This is a great dish!

        Reply

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