Pasta Carbonara – American Style

There are a few dishes I know my wife really loves, and recently, I found out that my sister-n-law loves as well. Actually, I am finding out that a lot of people really love a dish called pasta carbonara. I first found out about this dish years ago when we went out to eat at a place called Palermo Villa on the east side of Milwaukee. My wife was in heaven. As I have never really been a pasta boy, I began to realize why my wife, and others, really enjoyed this dish.

Pasta Carbonara Recipe

Traditional carbonara does not use cream, but I understand why the American version of carbonara is one that pleases the masses. Butter, cream, and bacon! Who could go wrong with that combination. So over the years, I have made pasta carbonara my way, and it contains a couple of twists that I know is sure to please, after all, during my recent get together, our guests could not stop eating it. That is always a great sign. I hope you enjoy.

Ingredients:

  • 1 1/2 lb of fettuccine pasta, cooked al dente
  • 1 stick of unsalted butter, melted
  • 1 cup of heavy cream
  • 1 head of garlic, roasted
  • 1/2 cup of grated parmesan cheese
  • 4 whole eggs, room temperature, beaten
  • 8 strips of good bacon, chopped, and cooked
  • 1 1/4 cup of frozen peas
  • cracked black pepper
  • salt to taste

This is so simple to put together, so lets begin. Start by cutting your bacon into pieces. I find it easiest to place the package of bacon in the freezer for about thirty minutes, and then cutting into pieces. Cook the bacon until nice and crisp, and remove with a slotted spoon. During this get a pot out and melt your butter on medium-low heat. Add the cream, and whisk on medium heat.

Crack the eggs into a bowl, making sure they are at room temperature. Beat the eggs, and add in the parmesan cheese. Cook your pasta, and drain. Add the hot pasta to the egg and cheese mixture, and mix well, making sure you take some tongs and keep the pasta moving. Add in the peas, hot buttery cream sauce, and the cooked bacon.

The heat from the pasta and the cream sauce will make a nice and velvety sauce. Season generously with black pepper, and a pinch or so of salt. Mix well, and plate.

Let me just say this. When the pasta was served, the whole table was quiet for a couple of minutes, then smiles, then laughs.

This one is a sure winner and I hope you enjoy. Oh yeah, and I am becoming a real fan of really great pasta dishes, it just took about thirty years to get me there.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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