Monday, May 27, 2013

Bacon and Parmesan Pasta (aka Pasta Carbonora)

1 lb bacon (2-3 pkgs bacon bits)
1 pkg penne pasta
1 c heavy whipping cream
8 oz pkg cream cheese
1/2 c parmesan
2 eggs
Crushed red pepper flakes, to taste
Cook pasta according to package directions.  Meanwhile, start the sauce.  Now, you’ll wanna add a cup of heavy cream and the package of cream cheese to a saucepan and heat on low.  Once the cream cheese is nice and smooth, remove from heat.  Now add these guys… Two eggs and 1/2 cup of the shredded parmesan   Mix well.  If you’re freakin’ out about the eggs not being cooked, don’t.  The heat from the pasta will cook ‘em right up!  You’ll wanna fry up some bacon, and chop it all up.  Drain pasta and return to pot.  Now add the sauce mix and chopped bacon.  Mix well to coat.

I took this to our sunday dinner with the in-laws and neighbors.  I pre-made the sauce, pre-cooked the pasta.  I re-heated the sauce as the pasta reheated.  This was very good.  Almost as good as the pasta carbonora we had in Italy 25 yrs ago.  It re-heated well, is filing enough you could serve as a "light" dinner w/a salad.

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