The first time I had eaten, let alone heard of carbonara sauce, I was in high school while visiting my aunt, uncle and cousins in California. We were doing a quick grocery trip with my aunt who told her sons “I think I’ll get stuff for spaghetti carbonara”. They both showed great excitement. I on the other hand was confused. Carba-what?
Within a few hours I experienced carbonara for the first time and fell in love. I was even excited to eat up as many of the left overs that I could over the following days.
But sadly, as I left California that trip, I would not experience carbonara again for years. Until I acquired this recipe book (affiliate link. See full disclosure) through a home party several years ago. I was flipping through one day and was excited to see a recipe for “Quick Carbonara”. I was intrigued, it said “quick” but was it “easy” enough for me to handle. At that point in time I spent very little time in the kitchen. I decided to give it a shot and was so thrilled to experience just how easy it was. Finally after years apart, I was reunited with carbonara. The recipe quickly became a routine favorite. For a very short time that is. Why? Because the old, misinformed me, felt so guilty each and every time that I ate it. Eggs, bacon, cheese, pasta….and lots of them. Everything that my fad diets were telling me not to eat. So sadly, this easy recipe fell to the wayside as I tried to stick to low fat, low carb practices.
But now that I have been enlightened by my own personal experiences as well as information from books like Real Food for Real Life (affiliate link, see full disclosure) by Emily Benfit of Butter Believer, I no longer have any guilt in eating carbonara!
So, are you ready to give it a shot yourself?! I tell you, this is one of my go to quick meals when I don’t plan ahead for dinner. In just slightly more time than it takes to boil noodles, dinner is done.
1 lb bacon
16 oz. uncooked pasta of choice
1/2 large onion
sliced mushroom (optional)
6 egg yolks
3 cups shredded cheese (Cheddar or Dubliner works well)
salt and pepper
Cook your pasta according to package directions
While the pasta is cooking, fry the bacon.
After bacon is cooked, remove from skillet and cut into small pieces.
Reserve some grease from the bacon to saute your onions and optional mushrooms.
After the onions are soft, I usually return the bacon to the skillet to keep warm until the pasta is done.
When the pasta is done, drain and transfer to a large pasta bowl.
Stir the egg yolks into the hot pasta immediately.
Add all the remaining ingredients (bacon, onion, cheese, salt and pepper) and toss throughly combined and cheese is melted.
That’s it! Done. I like to sprinkle the top with dried herbs for garnish.
Compliment with a hot loaf of Sweet Bread, smothered in butter…Yum! Enjoy!