Friday, August 19, 2011

Bacon & Tomato Spaghetti Carbonara

  • 2 tablespoons butter
  • 8 slices bacon, chopped
  • 2 cloves garlic, peeled and minced
  • 1/2 pound spaghetti
  • 4 eggs, beaten
  • 1/3 cup fresh parsley
  • 2 large for 4 small tomatoes, seeded and diced
  • 1/2 cup grated fresh parmesan cheese
  • salt and pepper to taste
  • crushed red pepper flakes and grated parmesan to taste
  • In large skillet cook chopped bacon until crisp.
  • Drain, reserving 2 Tbsp drippings.
  • Set bacon aside.
  • Add minced garlic to pan and barely cook.
  • Combine butter to drippings and garlic; set aside.
  • In large saucepan, cook spaghetti according to package directions; drain; return to saucepan.
  • Add butter mixture, eggs, cheese and parsley tossing to pasta to combine.
  • Cook and stir over low heat until mixture is creamy and slightly thickened.
  • Stir in tomatoes; warm until just heated through but not cooked.
  • Add salt and pepper, crushed red pepper flakes and grated parmesan to taste.

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