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.

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.