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Tuesday, February 26, 2013

Tasteful Tuesdays

This week's tried recipe - Pasta Carbonara:

A little bacon in olive oil (Italian's use pancetta)

The su chef isn't too happy to assist! (but loves the eating part)

A little more bacon is needed

Yum Parmesan grated by su Bill


Crisp bacon and lots of garlic added

A toss with the spaghetti, eggs, and Parmesan (2 eggs per 1 lb. pasta, not 3 - oops)

Plated and ready to eat!


  1. That looks yummy! I'm still scared to try because I'm scared of the eggs not cooking. We just make a creamy buttery wine sauce instead :)

    1. Ahhh good point! Well your sauce sounds better anyways! Yum!

    2. since I am not a cook, I need to know-- do I just crack the egg right in there with pasta or scramble it first. I love pasta carbonara, just never made it. So once I hear how to get the egg cooked in there, I will be following this step by step :).

    3. Ok so you actually beat two eggs in another lil bowl and add the cup of grated parm to that. Then stir that mixture in with the pasta!
      Hope that helps and I'm sure it will turn out great!


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