Classic Pasta alla Carbonara transforms bacon and eggs into a rich and quick, yet guest-worthy dish.

Suggested wine pairings follow recipe.

Always a crowd-pleaser with many coming back for seconds. We make Pasta alla Carbonara a hearty meal with the addition of rotisserie chicken. Scallops or shrimp would be an elegant option.

Cook Time:30 min
Prep Time:15 min
Total Time:45 min
Category:Entree
Cuisine:Italian
Yield:8-10 servings
Method:Stovetop
Preparation
1. Let eggs, butter and cream stand at room temperature for 2 to 3 hours. Fast fix option: Place eggs in a deep bowl and cover with warm water. Let stand 1/2 hour. If water cools to touch before you're ready to crack and use eggs, then drain and repeat.

2. In a deep pot or Dutch oven, bring 4 quarts of water to a rapid boil. While you wait for water to boil, dice bacon and garlic. In a wide skillet over medium heat, cook bacon, adding garlic when bacon is about halfway cooked. If desired, add sliced mushrooms to skillet with bacon about halfway through cooking process. Add chicken bouillon paste once bacon is cooked. If adding brie, turn heat down to lowest setting, add brie and stir to combine. If using fresh spinach, add to skillet once bacon and mushrooms are cooked, turn off heat and cover with lid to steam. If not using mushrooms, brie or spinach, remove bacon from pan and drain on paper towels.

3. As soon as water boils, add pasta and cook until al dente (firm to the tooth), see pasta package for timing. If using frozen peas, add to boiling water 1 minute before draining pasta. Drain well.

4. Heat an ovenproof serving dish in a 250 degree F oven. (If using a Dutch oven for pasta, you may omit this step and use the pot as a serving dish.) Meanwhile, beat together eggs and cream just until blended. Once serving dish is hot, drop butter in and follow with hot pasta, toss together. Pour egg/cream mixture over and toss again until pasta is thoroughly coated. Add bacon (et al), cheese and parsley, toss to mix. Add pepper to taste.

5. Serving options: Top with a sprinkle of parsley or capers, freshly grated nutmeg and slices of rotisserie chicken.
Ingredients
* 4 Eggs
* 4 Tbsp. Butter (1/2 stick)
* 1/4 cup Heavy (Whipping) Cream
* 1 tsp Chicken Bouillon paste
* 8 - 12 oz. thick-sliced Bacon, diced
* 2 - 4 cloves Garlic, chopped
* Optional: 4 - 6 ounces sliced Mushrooms; 3 ounces Brie; 5 ounces fresh Baby Spinach or 1 cup frozen Peas
* 12 ounces Fettucine, Spaghetti or Linguine
* 4 oz. Parmesan or Romano Cheese, grated (1 cup)
* Freshly ground Black Pepper
* 1 Rotisserie Chicken (pre-cooked)
* Optional: 1/4 cup fresh Parsley, snipped; Capers; freshly grated Nutmeg

Suggested Wines:

CRISP, LIGHT-BODIED WHITE or ROSÉ

Domestic
Texas: Albarino, Trebbiano, Picpoul Blanc, Pinot Grigio, Sauvignon Blanc, Rosé
West Coast: Sauvignon Blanc, Fume Blanc, Rosé
Imported
Argentina: Torrontes, Sauvignon Blanc, Rosé
Austria: Gruner Veltliner
France: Chablis, white Bordeaux, Sancerre, Muscadet, Petit Manseng, Picpoul Blanc, Rosé
Germany: Dry Riesling
Italy: Pinot Grigio, Pinot Bianco, Frascati, Trebbiano, Vernaccia, Garganega (Soave), Orvieto, Gewurztraminer
Portugal: Vinho Verde (Blanc or Rosé)
South Africa: Chenin Blanc, Rosé
Spain: Albarino, Verdejo, Godello, Viura, Rosé

RICH, MEDIUM to FULL-BODIED WHITE

Domestic
Texas: Roussane, Sémillon, Vermentino, Viognier, Chardonnay
West Coast: Pinot Gris, Fume Blanc, Chardonnay
Imported
Austria: Gruner Veltliner
France: Chablis, Macon Village/Saint-Véran, Alsace Pinot Blanc, Picpoul Blanc
Italy: Vermentino, Verdicchio, Fiano, Greco, Cortese (Gavi)
New Zealand: Sauvignon Blanc

FRUITY, LIGHT-BODIED RED
Domestic
Texas: Ruby Cab, Dolcetto
West Coast: Pinot Noir, Barbera, Zinfandel
Imported
France: Beaujolais, Côtes du Ventoux, Gamay, Cinsaut, Counoise
Italy: Bardolino, Primitivo, Chianti Classico, Nebbiolo
Spain: Tempranillo, Grenache, Carignan

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