Pasta is one of the most versatile sustenances on earth. There are such gigantic quantities of different sauces and meats and vegetables that help make essentially unlimited mixes, like Garlic Tomato and Shrimp Pasta, Penne Pasta Primavera. One of my amazing most cherished pasta dishes is Authentic Pasta Carbonara. It's a scrumptious mix of spaghetti noodles, bacon, eggs, and Parmesan cheddar.
By and by, an ordinary Carbonara may avoid onions and garlic, yet I find that it incorporates another layer of inconceivable flavor so I consolidate them in my equation.
- 8 ounces spaghetti
- 2 eggs
- 1/2 pound bacon use more or less to your taste
- 3/4 cup Parmesan cheese
- 4-6 cloves of garlic pressed or minced
- 1/2 of a white or yellow onion diced
- 1/2 cup chicken stock
- parsley for garnish optional
- black pepper to taste
- Boil your spaghetti noodles until al-dente.
- Cook your bacon in a frying pan or in the microwave. If using a frying pan, once the bacon is done, remove it from the pan, and discard all but 1 Tbsp. of the grease. Cut or crumble the bacon so it is bite-sized.
- Cook the diced onions over medium heat in the bacon grease until they are softened. A minute or so before the onions are done, add your garlic. If you cooked your bacon in the microwave, then cook the onions and garlic in about 1 Tbsp. olive oil.
- When the onions are done, add 1/2 cup chicken stock and put the bacon back in with the onions. Stir and set aside.
- In a separate bowl, mix the eggs and Parmesan cheese.
- Drain the spaghetti and transfer to a large bowl. Immediately pour the egg and cheese mixture on top and stir.
- Pour the bacon/onion mixture over the top of the spaghetti and stir again.
- Chop the parsley and sprinkle on top for garnish if desired. Add black pepper to taste. Serve hot.
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