Linguine Carbonara

After having posted so many sweets entries I thought it might be time to add something savory to the mix. :)   Mondays are always such busy days at the canaryhouse, the mornings go by in a blur of uniforms, backpacks and mad dashing out the door to get the canarykids to school on time.  Then comes my big weekly food shopping excursion.  With 6 people and a pup to feed, you can imagine how much time I spend food shopping.  And I’m a picky sort of shopper, and buy things at the local vegetable vendor, organic grocer, the central market, the Asian market, the butcher, and the “regular” store…so it’s pretty much a whole day affair.  I don’t mind it, actually…it’s pretty fun to go cruising around getting exactly the stuff one wants.  The thing is, though, is that it doesn’t leave a whole lot of time to prepare lunch for the family (here in Spain, lunch is the main meal of the day, we usually eat around 3pm, then relax for a bit, then get back to work (whether it be a job, homework, or sahm duties).  Needless to say, Mondays generally require a meal that is very quick and easy to prepare.  Carbonara fits the bill perfectly…pasta served with lusciously creamy, bacon and cheese peppered sauce with just a sprinkling of freshly chopped parsley.  Fabulous and fast.  What more could you want from a meal?  :)

linguini carbonara fork

Ingredients:

1 lb (500 grams) linguine, prepared according to package directions
6 ounces (150 grams) bacon, chopped into smaller bits
3-4 cloves garlic (we don’t want any vampires at the table), minced
1 large onion, minced
2 cups heavy cream (or more to taste)
3/4 cup freshly grated Parmesan cheese
salt and freshly cracked black pepper to taste
1 egg, beaten
chopped parsley to garnish

Preparation:

Using a larger skillet, brown bacon pieces until crispy, but not burnt.
Add garlic first, and give it a good stir.
When the garlic is fragrant and beginning to brown, add minced onion.
Saute until translucent.
Add cream and season with salt and pepper.
Heat completely through, and allow to simmer about 15 minutes.
Stir in cheese.
Remove from heat.
Beat egg in a small bowl.
Temper the egg with a little of the sauce, beating constantly (I do this adding a couple of tablespoons at a time until the egg is warm–about a half cup or so).
Add the egg mixture into the cream and bacon mixture stirring quickly and constantly.
The heat of the cream sauce will cook the egg, so don’t worry about that! ;)
Stir in chopped parsley.
Pour sauce over linguine and serve immediately.

linguini carbonara

6 Responses to “Linguine Carbonara”

  1. Hi Nikki -

    I made your carbonara tonight. I had mine sans bacon and with mushrooms — but it was very nice all the same!

    Thanks for the recipe!
    David.


  2. It definietly does sound fabulous Nikki. I have added thsi to my list of things to prepare while my daughter is home!


  3. My goodness, I gotta move to Spain, Nikki! :)


  4. Ohhh! I just found tomorrow’s dinner! Thank you so much!


  5. This sounds fabulous! Of course, anything with bacon already has a headstart in my book. Gorgeous photos too! My wife makes a version of linguine carbonara that is closer to its central Italian origins, in that it uses no cream. Also quite tasty.


  6. Hi Carrie! I hope you enjoy the recipe! Let me know how it turns out for you! :)

    Hi Terry! Going to check out your wife’s recipe right now…I’m always on the lookout for new ideas! Thanks for stopping by and for your kind comment. :)


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