Easy “Carbonara”

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.


Heaven on Earth

is what this dish is.  SO SO BAD for you but OH ME OH MY SO SO GOOD.  I really need to find a way to make this recipe healthier but for now, the bad stuff will do (at least in moderation right?).  This is one of hubs’ fave dishes.  Peas.  Parm.  Bacon.  His Our faves.

Spaghetti Alla Carbonara by Anne Burrell

modifications by me in red


2 tablespoons olive oil
3/4 cup pancetta, cut into 1/4-inch dice (or bacon if you don’t have any)
1 pound spaghetti
8 large eggs
1/2 cup grated Parmesan
1/2 cup grated pecorino
Freshly ground black pepper
4 scallions, cut on a severe bias
2 grilled chicken breasts
1/4 cup of thawed green peas


Bring a large pot of well salted water to a boil over medium heat.

Add about 2 tablespoons olive oil to a large skillet over medium heat. Add the pancetta a medium heat and cook until it starts to color and become crisp. Turn off the heat and reserve.

Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.

While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes a homogenous. Season generously with black pepper.

When the pasta is just about done, return the pan with the pancettato medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet.  Add peas and chicken and coat some more with fat. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.

Serve immediately garnished with sliced scallions.