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Tuesday, July 24, 2012

Pasta Carbonara with Farm Fresh Eggs


When it's hot outside the last thing I feel like doing it turning on the oven...or even the stove honestly. But we get tired of sandwiches and salads for dinner every night in the summer, so I often make this quick, easy stove top pasta dinner that really showcases our fresh eggs.

It only uses a few ingredients that I always have on hand anyway, so it has become our go-to 'I can't eat another piece of lettuce or I'll turn into a rabbit' meal. Vegetarians can easily leave out the bacon and still end up with a yummy dinner.

PASTA CARBONARA

Ingredients:
1 pound box of spaghetti
8 slices of bacon, coarsely chopped
3 cloves of garlic, minced
4 large fresh eggs
3/4 cup heavy cream
1 cup grated Parmesan cheese
Coarse salt and freshly ground pepper

(*note: the eggs are not technically 'cooked' except for tossing them in the hot pasta, so I would recommend using only your own eggs in this recipe to reduce the chance of contracting salmonella)

Cook spaghetti according to box instructions. Meanwhile, saute bacon in a frying pan until crisp.  Transfer to a paper-towel-lined plate and discard all but 2 tablespoons of the bacon fat in the frying pan.  Add garlic and saute until it just starts to brown, maybe a minute or so. Remove from heat and set aside.

Whisk eggs, cream and cheese until combined.  Drain pasta and return to pot.  Pour sauce over the pasta and toss quickly.  Add the bacon and garlic, season with salt and pepper, and serve immediately, passing additional Parmesan cheese to sprinkle on top and warm garlic bread.


Buon Appetito!



13 comments:

  1. This looks great! Do you heat the eggs, cream, and cheese? Is the spaghetti hot enough to cook it? I plan to make it tonight! Thanks!

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  2. Tossing the sauce with the hot pasta cooks the eggs a bit. I wouldn't try this with storebought eggs - just like mayonnaise, hollandaise sauce, eggnog, tiramisu, meringues, etc. the egg may not be completely thoroughly cooked, so I only use our own fresh eggs for recipes like this.

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    1. do you immunize your hens against SE? Even home grown hens can have SE, and especially when they are in places where wild birds have been. So don't think that Home Grown eggs are better than store bought,in regards to se, while the certainly are for taste!! But on the flip side, they have proven that you can still eat runny eggs as long as the yolk has reached a certain temperatur for less than a minute, I just can't remember what that temp was, but if the white is completely, throrughly cooked, the yolk should be safe. This recipe sounds great, and I cant wait to try it!!!

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  3. Thank you! I'll let you know how it turns out!

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  4. Thanks Lisa! Going to try this tonight!

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  5. I am going to make it tomorrow night! I have some fresh bacon my partner picked up from the Menonite store yesterday. Looks and sounds delicioso! :o)

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  6. Just finished serving this to my family and several of my kids' friends. It was a hit!

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    1. I bet it was ! Its not the most healthy recipe, but we eat so healthy most of the time, its nice to really indulge from time to time.

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  7. I love Pasta Carbonara and your recipe looks so good. Thanks for linking with us at No Ordinary Blog Hop. Keep it up.
    Every blessing, Kelly

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  8. thanks for sharing your recipe sounds great will try soon!!!!I really miss farm life.My Father had a farm and when I visited was always fun getting eggs,riding my horse, getting fresh vegetables out of the garden. I love Italian recipes!!!! Thanks will follow you!!!!
    Debbie kelly
    http://somewhereinstitches.blogspot.com

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  9. I'm eating this RIGHT NOW! mmm mmm!!! thanks :)

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  10. We've since switched to Wilcox Farm Fresh Eggs, they are Costco’s brand, I think that is regional though but If you live in the PNW you should check them out, they are really trying to do it right and aren’t just out for profit, we have done the side by side test with regular commercial eggs and have experienced a dramatic difference not just in taste but in appearance as well. Going to try this recipe out tonight, thanks!

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Thank you for your kind comments and joining along with Fresh Eggs Daily as we live our wonderful, natural country farm life.

Lisa of Fresh Eggs Daily
www.facebook.com/FreshEggsDaily