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pappardelle carbonara

One of my favorite things about going home is sitting down to a home cooked meal with my family.  It’s not often that I get to eat a meal surrounded by my favorite people, as lately I’ve been eating a lot of dinners alone.  So when I get the chance to have a family dinner I make sure to savor it all:  the food, the conversation, just everything.  


When preparing a family dinner, typically everyone pitches in to help.  Last weekend when I was home visiting my dad, step-mom, and step-sister, we all had our duties for our menu of homemade caesar salad dressing, pappardelle carbonara, and focaccia bread.  My dad was in charge of the caesar dressing and cooking the bacon and onions, my step-mom was in charge of the bread and pasta, I made the pasta sauce and read the recipes from the computer, and Olivia was in charge of the cheese!  


While carbonara is typically made with spaghetti noodles, we found some garlic chive pappardelle at the farmer’s market that looked too good to pass up.  If you have the chance to find yourself pappardelle pasta, you must try it!  In this recipe of course.  


This isn’t a “classic” carbonara recipe, since a “classic” carbonara is made without cream.  We all agreed that you just can’t go wrong with a little bit of cream, so we decided to use a recipe that combined eggs, cream, and cheese.  Did I mention there’s 8 pieces of bacon in it too?  No, it’s not health food but as far as I’m concerned, calories don’t count when you’re having fun with your family.  This dish gets great flavor from the smoky bacon, the salty Parmesan cheese, and the sweet peas.  We all loved it. 


p.s. Happy 50th Birthday Dad!!!!  I love you with all of my heart!  


Pappardelle Carbonara
serves 4


2 tbsp olive oil
8 slices bacon, chopped
1 medium onion, chopped
4 large eggs
6 tbsp heavy cream
1/4 cup freshly grated Parmesan cheese
1 lb pappardelle pasta
2 cups frozen peas, cooked (microwaved or on stove-top)
salt and pepper, to taste


Directions:


Bring large pot of water to boil for pasta. 


Meanwhile, add olive oil to large skillet over medium heat.  Add bacon and onion and cook for approximately 10 minutes, until the onion is translucent and the bacon is crisp.  


In medium bowl, combine eggs, cream, cheese, and salt and pepper and whisk to combine.  Add bacon and onion mixture and stir to combine.  Set aside.  


By now, your pasta should be boiling.  Add pappardelle and cook as directed on packaging.  When pasta is done, take out 1/2 cup of the pasta water and add to egg and bacon mixture.  


Drain the pasta, and put it back into the large skillet you used to cook the bacon in.  Pour sauce over pasta, add cooked peas, and stir well to combine.  Cover the pan and let sit for 5 minutes. 


Top with additional Parmesan cheese.  Enjoy!

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