Tuesday, January 27, 2009

Bacon and Egg Pasta - Southernized Spaghetti alla Carbonara

Bacon and Egg Pasta - Southernized Spaghetti alla Carbonara. A simple combination of bacon, country ham or andouille sausage and pasta with cheese, this is a wonderful main dish meal, or even a late night snack!
Bacon and Egg Pasta - Southernized Spaghetti alla Carbonara. A simple combination of bacon, country ham or andouille sausage and pasta with cheese, this is a wonderful main dish meal, or even a late night snack!

Bacon and Egg Pasta

Although we have southernized this by suggesting the use of country ham, bacon or andouille sausage in place of the traditional pancetta, yes, I understand that this is not a "southern" dish. Nonetheless, I absolutely love it and prepare it on occasion for that very reason. This is just enough for two pretty hungry adults, though to be honest, I can pretty much finish it off all by myself, if not in one sitting, at least over the course of a couple of days. Hey, don't judge. The Cajun isn't huge on pasta dishes, well... unless they are covered in meat sauce, so usually this is reserved for just me around my house.

It's a great main dish meal, but it also makes a perfect midnight snack, which apparently is where it is very often consumed. To avoid scrambling the eggs, I recommend having everything all measured out, lined up, and ready to go - like you do with a stir fry - so once the pasta is cooked you just stir in the cheese, seasonings, meat and beaten egg very quickly.

Some people like their carbonara with romano, but personally, I prefer parmesean over romano cheese in this dish because to me romano is too strong of a flavor, but you can use either. A good, freshly grated Parmigiano-Reggiano is the best for this dish, though regular Parmesan will certainly do. I highly recommend going with the country ham or andouille over regular old bacon if you can find it, but if you can't, bacon works perfectly fine. Either way ... just delicious - here's how to make some for yourself!

For more of my favorite pasta recipes, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Bacon and Egg Pasta

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings

Ingredients
  • 1/2 pound angel hair, spaghetti or linguini pasta
  • 1/2 tablespoon plus 1 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon dried parsley
  • 1/2 cup freshly grated, quality Parmigiano-Reggiano, plus more for garnish
  • 6 slices bacon
  • 1 tablespoon minced garlic
  • Yolks from 2 large eggs
Instructions

Important: Once it's time to put this together, you need to move fast so as not to have scrambled eggs on your hands, so best to have everything in bowls ready to go.

Put a pot of water on to boil for the pasta. Add 1/2 tablespoon of the salt, and cook the pasta to al dente, about a minute less than the package directions. Mix together the remaining salt, pepper, parsley and parmesan cheese in a small bowl; set aside. Beat the egg yolks in a separate bowl; set aside. Mince the garlic.

Saute the bacon until fat is rendered and bacon is crispy; remove and set aside. Reserve one strip for garnish and chop remaining bacon. Remove all but one tablespoon of the drippings from the pan and add garlic to the drippings, just before you drain the pasta, but take care not to burn it. Drain the pasta and immediately place it into the pot with the garlic; toss. Add the seasonings and cheese; toss and add the bacon. Remove the pan from the heat, add eggs and keeping stirring and tossing until everything is well blended. Taste and adjust salt and pepper, plate and garnish with additional parsley, bacon and cheese; serve immediately.


Raw Egg Caution: Although the hot pasta cooks the egg yolk, a caution is extended to children, the elderly and those with compromised immune systems, who may need to avoid dishes using raw eggs.

Creamy Bacon and Egg Pasta: Prepare as above except, just before adding pasta to the pot, add 3/4 cup half and half and bring to a boil. Add pasta and proceed with recipe.

Cook's Notes: May substitute andouille sausage or country ham cooked in one tablespoon of oil. Add in one, diced and cooked carrot and/or one cup frozen, thawed peas, if desired.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too Y'all!

Sausage with Rigatoni in Tomato Cream Sauce
Chicken Bolognese with Linguine
Giada's Pasta with Carrots and Peas
Posted by on January 27, 2009

Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed