I’m more of a fettuccine kind of girl. If we’re eating Italian, that’s what I am having. I am generally not very adventurous when it comes to food. I like to keep is simple and stay between the lines, if you know what I mean. I came across this recipe from the Pioneer Woman. Everyone always rants and raves about her recipes so I decided it was about time for me to give it a try. Let me say, they were right, this recipe was delicious! If you are looking for a new recipe to add to your dinner rotation, let me suggest this…
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Servings: 6
Ingredients
· 12 ounces, weight Pasta, Any Variety
· 8 pieces Thick Cut Bacon
· 1/2 whole Medium Onion, Diced Small
· 2 cloves Garlic, Minced
· 3 whole Eggs
· 3/4 cups Finely Grated Parmesan
· 3/4 cups Heavy Cream
· Salt & Plenty Of Black Pepper
· 1/2 cup Peas
Preparation Instructions
Cook pasta according to package directions.
While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don't clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside. Crumb or cut bacon into small pieces.
In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth. If you are using frozen peas, warm them now and set aside.
When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in the pan with the onions and garlic. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
Halfway through, add the peas, bacon, and sautéed onion/garlic. Finish adding the sauce, stirring until it's all combined.
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