#23 - Quick & Easy Pasta Carbonara

Even though today is only the second "official" day of Summer, we are almost halfway through our Summer Break! June has basically been a blur! I have to say that it has NOT been easy to try a new recipe each week. When things get busy I'm much more likely to slip into cooking the same ole, same ole instead of taking the time to plan for something different. There's nothing wrong with tried and true recipes but for the sake of this blog and the challenge I made myself (a new recipe each week), I've got to keep going!

This one is quick and easy, hence the name... Quick & Easy Pasta Carbonara. Fifteen minutes from the stove to the table (or the countertop if you're at my house). Use any kind of pasta you have on hand. I used rigatoni.  It would also be good if you threw some frozen peas in towards the end of cooking. I might try that next time!

Quick & Easy Pasta Carbonara
Serves 4 - 6.

Ingredients

1 pound of pasta

2 large eggs

1 cup grated Italian-blend Cheese 

4 slices bacon, diced

4 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
• In a small bowl, whisk together eggs and cheese; set aside.
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; leave about 2 tablespoon of bacon grease in the pan.
• Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
• Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
• Serve immediately, topped with more cheese, if desired.