Bacon, eggs, and pasta together…what a combo! This easy, yet elegant, one-dish meal of Bacon Carbonara Pasta is great for a weeknight meal or perfect for company! One of my very first blog friends, Shelly Wildman, posted her version of Carbonara Pasta a few years ago, and I combined a few different recipes to come up with this version. You can vary the flavor by adding chicken or substituting extra broth in place of the wine.
After living in Arkansas so long, I am partial to Petit Jean Meats bacon! It really is the best! If you cannot find Petit Jean Meats at your local grocery, they will ship (in a cooler) from Arkansas! If you’ve read my blog for any time, you know we adore Petit Jean’s Smoked Ham for holiday meals, too!
Bacon Carbonara Pasta
1/2 pound Bacon (6-7 slices)
1/2 lb Linguini Pasta (or pasta of choice)
1/3 cup chopped onion
2 cloves garlic, pressed
4 T. butter
1/2 cup White Wine
1/2 – 1 cup Chicken broth (divided)
3/4 – 1 cup Parmesan Cheese (divided)
2 T. Fresh, chopped Parsley + a little extra for garnish, if desired
Salt and Pepper to taste
Cook bacon one of two ways: Slice uncooked bacon into 1/2-inch pieces. Cook bacon pieces until brown but not overly crisp. Remove bacon from pan and drain on a paper towel-lined plate. Discard bacon grease. *OR* cook bacon in the microwave until brown, but not overly crisp. Crumble microwaved bacon into small pieces.
While you are cooking the bacon, boil pasta according to package directions.
Melt 4T. butter in the frying pan. Cook chopped onions over medium heat for a couple of minutes, then add the pressed garlic. Be careful here, garlic burns easily. Cook for a couple more minutes, until onion and garlic are soft.
To onion and garlic mixture, add the bacon, wine, and chicken broth, and increase heat. Let simmer for several minutes, but do not boil.
In a medium separate bowl, place the eggs and 3/4 cup Parmesan cheese. Mix well.
Drain the cooked pasta, and while pasta is still very hot, add the pasta to the bowl with the egg mixture and then add the bacon/onion/liquid mixture. Mix well. Add 2 T. parsley and mix again. Add a few shakes of pepper to taste. Add a few Tablespoons of chicken broth or a couple of Tablespoons of butter to mixture, if needed, for moisture.
To serve, sprinkle individual portions with Parmesan cheese. Add a little chopped parsley, if desired. Enjoy!
Disclaimer: As a member of the Petit Jean Meats Blue Diamond Club, I occasionally receive free product for my use and review. I was not compensated for this post, and all opinions are my own.