So it’s a beautiful morning. It’s too early to go to dim sum, and I’m not in the mood for a traditional breakfast. What to do? Make bacon and egg pasta! Pasta Alla Carbonara, in its most traditional form, uses cured pork jowl, or guanciale, eggs, pecorino, and black pepper.
I used smoked bacon, parmesan, eggs, and onions, a more traditional American way to make it. Many carbonaras I’ve had in the past add cream, but the eggs alone add enough creaminess to the dish.
There are several stories about the origin of “carbonara”, but the most widespread is that this was a dish for coal miners headed to work, hence “carbonara” (coal). This pasta alla carbonara recipe is the one that I prefer, so it’s the one that I believe.
Creamy Breakfast Pasta Alla Carbonara Recipe
- 1 pound spaghetti fresh
- 10 slices bacon chopped
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 medium white onion chopped
- 5 medium eggs beaten
- 1 cup parmesan freshly grated
- 2 tablespoons parsley fresh chopped
- 1 pinch black pepper fresh
- In a heavy skillet, fry the bacon in the butter until just browned and crispy. Remove from the pan and reserve.
- Add the minced garlic, cook for 1 to 2 minutes until golden, and then add the onions. Cook for 5 to 7 minutes to soften.
- Meanwhile, boil a pot of salted water and cook the pasta to al dente. Drain, and return to the pot. Add the onions to the pasta, toss, and then stir in the egg mixture. The residual heat from the pasta will cook the eggs in just a few seconds. Next, quickly stir in the parmesan, parsley, and bacon, season liberally with fresh black pepper, and serve.