If it starts with bacon, there is no way it can be bad…right? Pasta Carbonara or commonly known as Spaghetti Carbonara is right up there in my top three pasta dishes.
Oh the three?
Fettuccine with Pesto
Lemon and Basil Fettuccine
and…. Pasta Carbonara
I like Carbonara with angel hair pasta, which of course is still a spaghetti, just way thinner…so I call it pasta carbonara… I’m weird, I know this.
I do not care for carbonara with the egg. I know the egg cooks from the heat, but I can not bring myself to eat it. Again, weird.
We went to a restaurant a few years ago and they had it on the menu… and it said EGGLESS, I was curious and asked the server how it was made if not with eggs and she said cream… What the What? Well why the heck didn’t I think of that?
I came home, did some research and played with the recipes and even failed a few times… yep, it’s true…eventually I made it like this and it worked. Try it if you don’t like the idea of the egg either, or if you have allergies, or just try it for giggles and see what you think!
- 1/2 pound bacon, diced
- 1/2 pound angel hair pasta
- 2 tablespoons butter
- 2 cloves garlic, minced small
- 1/2 teaspoon salt
- 1/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1/2 tablespoon fresh or dried parsley
Cook bacon until crispy.
Remove bacon bits from pan and let drain on a paper towel then remove almost all of the grease from the pan. Leave about 2 tablespoons.
Cook pasta according to package directions and drain.
Return the pan to heat and add in the butter, as it begins to melt add in the garlic and saute 1-2 minutes.
Stir in salt and cream and stir well.
Add noodles to the skillet and toss well coating well.
Stir in parmesan cheese, also coating well. Add the bacon and toss well.
To serve divide between two bowls and garnish with parsley.