I got back from florida yesterday, and let me tell you my transition back to real life has been a little rough. Partially because I returned to my apartment to find it a complete disaster zone (granted it was my own doing) and I had almost no food in the fridge.
After unpacking, cleaning, and beginning the process of organizing my life I started to think about dinner. I searched my fridge and found bacon, eggs, frozen peas, and parmesan. Most people would say, "L you idiot make bacon and eggs!" But I don't know if you have figured this out yet but I am not like most normal people. My mind immediately jumped to one of my favorite things, carbonara! This italian classic is probably my most quintessential comfort food. Luckily I am a crazy person who spends their free time perfecting dishes like this one.
Plus since it was the weekend after thanksgiving I made it "healthy" by adding in frozen peas! The peas actually add some really nice pops of freshness in all of the creamy amazingness of the pasta.
Anyway if you need a dish to fight off the sunday scaries or something to cuddle you and make you happy, this is the one for you.
- 1 lb gluten free or full Spaghetti
- 4 ounces of bacon or pancetta
- 2 large eggs
- 2 tbs olive oil
- 1 cup freshly graded parmesan cheese
- red pepper flakes
- 2 cloves of garlic smashed
- 1 cup peas
- 1 cup reserved pasta water
Put a large pot of VERY salty water on the stove and bring to a boil. Meanwhile, in a large sauté pan over heat olive oil and a pinch of red pepper flakes. Dice the bacon into small lardons and sauté until crispy. Add in the smashed garlic cloves (leave them relatively whole you will pull them out later). Once the water is at a boil cook your pasta to the packages directions.
In a small bowl combine the eggs and graded parmesan cheese, whisk until well combined. Season with salt (be careful with the salt, both bacon and parmesan cheese are both very salty so be conservative) and pepper. Pull out the cloves of garlic. Once your pasta is cooked, add it to the sauté pan. Toss the peas in as well. Coat the pasta with the bacon grease and olive oil. Remove the pan from the heat and toss in the cheese and egg mixture. Toss the pasta with tongs in order to slowly heat the egg mixture (you don't want scrambled egg pasta). Toss for about 2 minutes until well incorporated.
EAT IMMEDIATELY : )