Noah Oliphant :: Recipes :: Pasta Carbonara

Adapted from Jaime Oliver. This is a great classic Italian pasta dish with some extras thrown in. A lot of steps, but worth it. Serve with crusty bread.

Yield: 2
Prep time: 15 Minutes
Cook Time: 30 Minutes
Course: Main Dishes

Ingredients:

• 1/2 LB Pasta
• 1/2 Cup Half and Half
• 1/2 Cup Parmesan Cheese
• 1/2 Cup Sweet Peas
• 1 Yellow Onion - Thinly Sliced
• 1 Zucchini - Sliced
• Sage Leaves
• Red Pepper Flakes
• 2 Egg Yolks
• 2 Cloves Garlic - Diced
• 1/4 LB Bacon - Cut into 1 Inch Pieces
• Olive Oil
• Salt and Pepper

Instructions:

Start a pot of water to boil.  Add pasta and cook to desired doneness.  Reserve 1/2 cup of the pasta water.

While water is warming up, heat a large pot over medium heat and cook the bacon, stirring often until fully cooked.  Remove bacon to a bowl using a slotted spoon.

Add some olive oil to the bacon drippings to coat the bottom of your pot, then fry the sage leaves until crisp.  Use a slotted spoon to remove with bacon.

Add the onions, then the garlic.  Season liberally with red pepper flakes, pepper, and salt.  Sauté until onions start to turn clear, then add the peas and zucchini.

Whisk together the parmesan, egg yolks, and half and half.

Once all the veggies are cooked add the cooked pasta, sage, and bacon.  Allow to sauté for about 2 minutes stirring continuously.

Remove from heat, add half the reserved pasta water and the egg mixture.  Stir vigorously.  If the sauce is too thick, add a little more pasta water.  Taste and adjust seasoning.