A month ago, I shared with you a fake out Fish Tacos recipe. I said it before and I’ll say it again, there are just days that taking shortcuts in the kitchen is necessary so that you can enjoy the night with your family. This is my take on Carbonara. Italians, cooks, and foodie purists are probably baffled that I call this recipe Carbonara, but like I said it’s a shortcut. It’s Carbonara-esq. Hope you enjoy it.
Little Black Apron’s Easy “Carbonara”
1 pound linguine
1 bottle of alfredo sauce
3 slices of bacon, diced
1/2 medium onion, diced
2 cloves garlic, minced
1/3 cup frozen peas, thawed
Cook pasta according to directions. Place bacon in a medium sized sauce pan and cook over medium-low heat. Allow the the fat of the bacon to render. Cook until the bacon is crispy, but not burnt. With a slotted spoon, take the bacon out of the pan and place onto a dish lined with a paper towel. Leave a tablespoon of bacon fat in the pan. Carefully discard the rest. Sweat the onions in the bacon fat. When translucent, add the garlic for 30 seconds and then the peas for additional 30 seconds. Add the alfredo sauce into the sauce pan and heat through. Add the bacon to the pan before serving over pasta.
Note: A couple variations to this dish that I’ve done before is adding mushrooms after I’ve sweat the onions. Also, I’ve added grilled chicken on top of the dish for more protein.
I do prefer authentic carbonara over this; however, when time isn’t on my side, this recipe is my quick fix. And while carbonara isn’t difficult to make, it can be tricky sometimes since you’re cooking with so many eggs and you don’t want to scramble them.