Monday, March 15, 2010

Pasta Carbonara

Such a yummy pasta dish that's just a little bit different. I doubled the sauce cause the hubs and I like things saucy! Bryce also thought this was fabulous! The website I got it from also said it would be a great for a base sauce on a pizza...SUCH an awesome idea!

5 strips of Bacon, diced (I use the center cut bacon, less fat, more meat.)
1 medium Onion, chopped
2-3 Cloves of Garlic, minced
2 Tbsp Flour
1 1/2 Cups Milk (or half and half for an even richer sauce...I used a 2% and skim mix)
1/2 cups Sour Cream (low fat or regular)
1/2 cup Parmesan cheese, shredded
2 Tbsp Parsley, chopped (I used dried parsley to taste)
Black Pepper

Cook the bacon over medium low heat, until crisp. Remove from pan to a drain on a paper towel and then crumble into small pieces. Add the onions and garlic to bacon grease and continue to cook for another 5 minutes, until the onion begins to caramelize.

While the onions and bacon cook whisk the sour cream, milk, cheese and 1 tsp of salt and 1 tsp of pepper together, set aside.

Sprinkle the flour over the onion/garlic mixture and cook for another minute.

Stir in the milk/cheese/sour cream mixture. Allow to simmer, stirring to prevent burning, until thick. Taste and add additional salt and pepper if needed. Stir in parsley and bacon and remove from heat. Serve over pasta with additional parmesan cheese if desired. Enjoy!

*From The Open Pantry

1 comment:

  1. Pasta Carbonara was one of my favorite meals that I was introduced to in Italy. The authentic sauce actually calls for raw eggs, bacon, onion, garlic and cream. You mix it all together and add it to the hot pasta, which cooks the eggs, and makes a FABULOUS sauce. Oh man, it's so good.