Pasta Carbonara

We had a low-key Valentine's evening here. We had been in Oklahoma for the weekend visiting our friends Wade and Bri, and didn't get back to KC until late afternoon. We had plans to go to comedy that night, but it started snowing, and it was cold, and we were tired, and the couch was much more appealing. So we decided to just stay in and cook.

I first got inspiration from this recipe from Pioneer Woman, and had every intention of following her recipe to the T, but I didn't have the list of ingredients quite right in my head when I went to the grocery store. (Gasp, I went to the store without a list! Very uncharacteristic of me.) So I had to change it up a bit based on what I had. I will try PW's version someday, because everything I try of hers is delicious. But my version didn't turn out too shabby either! Here it is...

Pasta Carbonara

You will need:

• 1 lb. fettucine noodles
• 
  1 pkg. of bacon (I used turkey bacon, which comes in 12 oz. packages)
• 5-6 cloves of garlic
• 4 eggs
• 1/4 cup heavy cream
• 1 cup grated parmesan (I used freshly grated- yum)
• 1/2 stick butter
• Fresh or dried parsley
• Freshly ground black pepper

Cook fettucine noodles as directed on the package.

Chop up into small pieces. Throw in a large skillet and cook until crispy. Use a slotted spoon to remove the bacon from the pan. You want to keep the grease in there for the next step.

Chop the cloves of garlic, and throw them in the pan with the bacon grease. Saute the garlic for a minute or two... be careful not to overcook it. I turned it off once the garlic aroma really started coming out.

In a medium bowl, beat eggs and cream until well blended. Stir in grated parmesan.
By this point your noodles should be done. Drain them and return them to the pot. Throw in the egg/cream/cheese mixture, the bacon, butter, some parsley, and some freshly ground black pepper. Toss this for a good while until it's all melded together and delicious looking.

That's it! It's so simple and so delicious. Enjoy!