Simple yet delicious, pasta carbonara is extra delicious 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.
Pasta Carbonara only uses a few ingredients that I always have on hand anyway, so it has become our go-to "can't eat another piece of lettuce or I'll turn into a rabbit" meal.
And the best part, vegetarians can easily leave out the bacon and still end up with a yummy dinner.
Pasta Carbonara with Farm Fresh Eggs
Makes 4 servings.
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
Fresh parsley, optional
Cook spaghetti according to box instructions.
Meanwhile, saute bacon in a frying pan until crisp. Transfer the bacon to a paper-towel-lined plate and discard all but 2 tablespoons of the bacon fat in the frying pan.
Add garlic to the pan 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 (reserve some for garnish) and garlic, season with salt and pepper, and serve immediately, passing additional Parmesan cheese to sprinkle on top.
Garnish with fresh parsley, if desired.
(*note: the eggs are not technically 'cooked' except for tossing them in the hot pasta, so I would recommend using only the freshest eggs from your own chickens in this recipe to reduce the chance of contracting salmonella and the pregnant, very young, old or those with compromised immune systems should avoid eating undercooked or raw eggs)
