I know it is not Monday, but I took yesterday off for Labor Day!
When I was in college, we had an exchange student from Italy stay with us for a couple of weeks. One night she made us dinner, and this is the dish she made. I particularly remember this meal because she accidentally used sugar instead of salt to season the dish, and didn’t realize it until after it was finished. She felt so terrible, but I’m sure I would have done the same thing cooking in someone else’s kitchen in Italy and not knowing the words for things!
This dish is essentially pasta that is seasoned with garlic and bacon, and then enriched with eggs to make a simple sauce.
This is something that I make when I want dinner fast, cheap, and filling. I use Emeril Lagasse’s recipe, which he calls “Late Night Pasta,” but it is his version pasta carbonara. His title is a little more descriptive of when you might want to make this dish – when you are tired and hungry, and don’t have much in the house!
For the recipe, click here.
A couple of notes:
- This recipe is excellent as is, but I usually double the bacon and use two eggs instead of one.
- I typically don’t have shallots on hand, so I substitute onions.