I lived my first 40 years without trying pasta carbonara. After finally making it it last year, I felt like I had been missing out on the decadence of this easy dish. This has become a staple dinner at my house and we have it several times a month. It is so good that I made this at my mom’s house. Spoiler Alert- My mom taught me what good food really tastes like and I can’t bring anything less than EPIC to my mom’s house. So y’all know this recipe is freakin’ amazing!
Loaded Pasta Carbonara
Print Recipe
|
What do you get when you combine bacon, eggs, sharp Parmesan cheese, and pasta? The ultimate comfort food that tastes like you spent all day in the kitchen. This super fast dinner is perfect to whip up when you have company coming and you’d rather spend time with your guests instead of toiling in the kitchen. This dish is ready within minutes after you’ve cooked the pasta and bacon. I’ve made this epic Carbonara with & without the tomatoes and Italian parsley depending on what I have on hand.
Loaded Pasta Carbonara
|
Print Recipe
|
What do you get when you combine bacon, eggs, sharp Parmesan cheese, and pasta? The ultimate comfort food that tastes like you spent all day in the kitchen. This super fast dinner is perfect to whip up when you have company coming and you’d rather spend time with your guests instead of toiling in the kitchen. This dish is ready within minutes after you’ve cooked the pasta and bacon. I’ve made this epic Carbonara with & without the tomatoes and Italian parsley depending on what I have on hand.
| Servings | Prep Time | Cook Time |
| 4Servings | 10Minutes | 20Minutes |
| Servings | Prep Time |
| 4Servings | 10Minutes |
| Cook Time |
| 20Minutes |
Ingredients
- 1 pound bacon
- 1 1/2 pounds pasta
- 16 oz freshly grated Parmesan
- 4 large eggs beaten
- 1 bunch bunch flat leaf parsley leaves removed
- 1 bulb garlic I used two!
- 1 cup cherry tomatoes quartered
- 1 can anchovies in olive oil OR 2 tablespoons anchovie paste
- 1-2 teaspoons sea salt & pepper to taste
Servings: Servings
|
Ingredients
Servings: Servings
|
Instructions
- Boil pasta in salted water, set timer for pasta to be al dente according to directions on box. Do not overcook pasta
- Cook bacon in a large skillet
- While bacon & pasta cooks- grate cheese, remove leaves from parsley, mince garlic, and quarter cherry tomatoes
- When pasta has 5 minutes left to cook, Sauté anchovies & garlic for 4 minutes on medium high heat in the bacon fat. Stirring so that anchovies dissolve.
- Drain pasta, RESERVE 2 cups of the pasta water to use later in the sauce
- Add pasta to skillet with bacon fat and anchovies & garlic and sauté for 5 minutes
- Add anchovies paste and mix well
- Add 1 cup of reserved pasta water to the pasta
- Stir in Parmesan cheese
- Remove from heat and slowly add beaten eggs
- IMPORTANT- Be sure to stir while you are add the eggs so they don’t scramble
- Add more pasta water if you want more sauce
- Taste sauce and add salt & pepper to taste
- Top pasta with Italian Parsley and cherry tomatoes
Share this Recipe
