So…. Is your shopping done? Your holiday menu planned? Your packages wrapped? Well, if you’re like me, the answer is no, no and stop-asking-already no. So, let’s not stress on dinner. Try my simply delicious recipe for Penne Pasta Carbonara. Yes, it’s a SUNDAY BEST favorite; however, this yummy skillet dish is perfect for a late night supper any day of the week – especially for those bacon lovers in your life.
More than likely, you have everything you need to make this sitting in your fridge and pantry – the recipe calls for under a dozen ingredients, a few of which are just your garden variety Italian herbs. Just look at this DISH OF THE DAY as it gets under way in the pic above. The finished product is even yummier!
As well as learning an indispensable cook’s tip for making pasta perfect, my Penne Pasta Carbonara comes together quickly, and it’s oh, so comforting and calming during the last week before Xmas! You can serve it to family right out of the skillet.
They’ll love everything you dish out of your autographed copy of SUNDAY BEST DISHES: A COOKBOOK FOR PASSIONATE COOKS. Be extraordinarily merry when you click the link and buy today!
Penne Pasta Carbonara
MAKES 6 TO 8 SERVINGS
1 pound penne pasta
2 tablespoon olive oil
12 ounces bacon, cut into 1-inch pieces
1 large white onion, peeled and diced, about 1 cup
1 teaspoon kosher salt
½ teaspoon coarse ground pepper
3 large eggs
4 ounces grated Parmesan cheese, about 1 cup, plus more for garnish
2 tablespoons chopped fresh oregano
Cook the pasta in boiling, salted water until just al dente, about 10 minutes.
While the pasta cooks, heat olive oil in a large, deep skillet over medium high heat. Cook until the bacon begins to crisp, about 5 minutes. Add the onions and cook in the skillet over medium high heat until soft and just beginning to turn brown. Season with salt and pepper.
Whisk together the eggs and cheese in a small bowl.
Transfer the pasta to the skillet, reserving the pasta water. Pour the egg and cheese sauce into the skillet and toss with the bacon, onion and pasta. Ladle 1 to 2 (or more) of the pasta water into the sauce until it’s smooth and creamy. Toss the oregano into the pan. Sprinkle additional Parmesan over all. Serve the pasta right from the skillet.