Thursday, August 02, 2007

Tasty Thursday #14

Hosted by Trista at The Pumkin Patch.

Lori asked me for my Carbonara recipe a couple weeks ago and I just haven't taken the time to sit down and type it up. So I decided I'd post it for today's TT especially for you Lori!

I actually can't find my recipe and had to make it the last time from memory. And, this isn't actually MY recipe. One of the guys Chip works with at the station is Italian, and this is his recipe. Chip learned to make it from him, got us hooked on it, and taught me to make it. It is soooooo yummy!

All the measurements are not exact. This was not a "written down" recipe. Chip listed the ingredients and knew in what order to do what. I have followed along. Some of the measurements are approximate, you may need to experiment to get it the way you like. And I apologize if the recipe doesn't sound "polished". I am writing it the way I cook it!


1 lb. bacon
1 lb. Rigatoni pasta
2 Tbsp. minced garlic
White wine - 1/2 - 1/3 cup
4 Egg yolks
Fresh Parsley - 1/3 - 1/2 bunch, chopped
Parmesan cheese - a couple good handfuls (We actually use the Kraft shredded Parmesan, Romano and Asiago, from the dairy case, next to the other parmesan)
Crushed red pepper flakes - to taste

Place pot of water on stove and bring to a boil as you are working. Once it reaches a boil, add pasta and cook until just tender. Drain. (I try to time the pasta to be done at the same time the sauce is ready.)

Chop the bacon and fry until crispy. Finely chop parsley. Place egg yolks in a bowl. Add about 1 cup of slightly warm water to eggs and stir until smooth. Set aside. (The warm water tempers the eggs so they won't scramble when you add them to you pan.) When bacon is crispy, drain almost all the grease. (leave about a tablespoon or so.) Add garlic and pepper to bacon and cook over medium heat for a couple minutes. (I add just a pinch for flavor, Ruthi can't eat it hot. We add extra to our plates before we eat it.) Reduce heat to medium-low and add wine. This will deglaze and slightly cool the pan. Let simmer for just a minute (stirring) and then add egg/water mixture. Stir constantly for a minute or so. Reduce heat to low. Add parsley, stir another minute or so. Add cheese and stir constantly until cheese is melted.

Pour over drained pasta and stir well.

You could also add some grilled chicken to this, but we find it quite filling as is. We serve it with a salad and bread. This is one of our favorite meals!


  1. Holy crap, that sounds good! And thrifty, too! I will definitely be making this VERY soon.


  2. This looks very tasty. Thanks for sharing.


  3. Yum, yum, yum. So simple really but it sounds soooo good! Thanks for the recipe!

  4. Oh wow...another recipe I MUST try! Made your chicken sandwiches the other night...they were soooooo good! Rich and I both absolutely loved them!

  5. This looks SO good! I can't wait to try it out. Thanks for sharing!!

  6. This sound yuummy and very easy!


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