Pasta Carbonara

This is a pasta dish based on eggs, bacon or ham, and cheese.

Pasta Carbonara



1/4 c. butter

4 eggs

1/4 c. whipping cream

1/2 tsp. salt

1/2 lb. bacon or Pancetta, cut up into bite size pieces

1/2 c. diced red onion

1 clove garlic crushed

1 cup grated Parmesan cheese

1 cup thawed frozen peas (optional)

1/4 c. snipped parsley

1 lb. pasta of your choice

Pepper to taste

Let eggs and butter stand at room temperature for 2 hours. Heat an ovenproof casserole dish (approx. 9 x 13) in a 300 degree oven. In a skillet, cook bacon or pancetta for a few minutes and then add red onion and continue cooking until red onion is soft, add garlic and heat for an additional minute. Remove this mixture and drain on paper toweling. Meanwhile, beat together eggs, salt, and cream just until combined. Add pasta to a large amount of boiling salted water. Cook 10 to 12 minutes or until tender; drain well. Turn hot pasta into the heated serving dish; toss pasta with butter. Pour egg mixture over and toss until pasta is well coated. Add bacon, onion, cheese, peas and parsley; toss to mix. Season to taste with pepper. The heat of the pasta and the casserole dish cooks the egg mixture…