Oh, how I love me a good, easy, pasta dish (especially when it sounds so fancy)!
Anytime I hear "carbonara," my heart skips a beat as I reminisce about our days in Italy last year.
(And since returning home, we've done our fair share of hunting town carbonara locally that could rival what we found in Rome...)
Well, this was a great, easy, at-home version!
(And since returning home, we've done our fair share of hunting town carbonara locally that could rival what we found in Rome...)
Well, this was a great, easy, at-home version!
Nothing too fussy or complicated. Just my style!
A serious last-minute delight if I do say so myself.
(And have I mentioned, it speaks right to my 'it's-almost-fall-so-I-think-I'll-start-making-ooey-gooey-warm-and-cheesy-foods' self?)
(And have I mentioned, it speaks right to my 'it's-almost-fall-so-I-think-I'll-start-making-ooey-gooey-warm-and-cheesy-foods' self?)
3 large eggs
1 1/2 C. Parmesan cheese
3-6 slices bacon
1 lb. Orecchiette
2 tbsp. lemon juice
Frisee for garnish
Salt & pepper to taste
Salt & pepper to taste
1. Boil pasta in generously salted water until al dente.
2. In a separate bowl, whisk together eggs and cheese and let sit while pasta cooks (it's best if this is room temp).
3. Cook bacon in a skillet over medium heat until crispy.
4. Reserve 1 cup of pasta water before draining pasta.
5. Add lemon juice to cooked/drained pasta, followed by the egg/cheese mixture, and enough pasta water to make a smooth sauce that coats the noodles.
6. Let sit 2 minutes for sauce to thicken slightly. Add bacon, frisee, and salt and pepper to taste, and serve warm!
6. Let sit 2 minutes for sauce to thicken slightly. Add bacon, frisee, and salt and pepper to taste, and serve warm!
^^ Enjoy!
