Sunday, August 4, 2019

Pasta Carbonara

Easy and light Italian Pasta Carbonara made with angel hair pasta in olive oil instead of a spaghetti sauce. I made this for myself tonight, so this recipe will serve only 2 people. I also used tomatoes for an added twist, some recipes include baby peas and even chicken or ham. Double the ingredients for 4. Total Time: 20 minutes


4oz angel hair pasta, cooked al dente
3 Roma tomatoes, diced (optional) pictured
1 cup frozen baby peas, thawed (optional)
3 cloves garlic, minced
1/4 cup extra-virgin olive oil
6 strips of bacon, cooked and crumbled
1 tablespoon dried basil
Salt and pepper, to taste
1/2 shredded Parmesan cheese
Garnish: diced chives (optional)


While cooking your pasta al dente (I cooked mine 7 minutes), dice your tomatoes and mince the garlic. In a skillet cook your bacon, remove to a paper towel until cooled enough to crumble. Drain all but 1 tablespoon of bacon fat in the skillet then add the garlic and tomatoes (or peas), cook 5 minutes to heat through. In a bowl add the angel hair pasta, oil, basil and salt and pepper, stir to coat. Add in the bacon, tomatoes and garlic then top with the shredded Parmesan cheese and diced chives, if using. Adjust seasonings, if needed. Serve immediately. Yum Yum!

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