Pasta Carbonara...Pioneer Woman Style

So, what are you having for dinner tonight? I've made this recipe a couple of times and it's always a hit with our family and guests. Simple, tasty, not too many ingredients, and filling...especially if you love bacon like we do! I've been using thick cut bacon from Trader Joes (nitrate free), Dreamfield's pasta, and organic peas. I added a bit more of each than the recipe calls for. Feel free to check out PW's step by step pictures for this recipe here.

Pasta Carbonara

(Serves 4-6)

12 ounces pasta, any variety

8 pieces thick cut bacon, diced small

1/2 whole medium onion, diced small

2 cloves garlic, minced

3 whole eggs

3/4 cups finely grated parmesan

3/4 cups heavy cream

salt and plenty of black pepper

1/2 cup peas

Cook pasta according to package directions While pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don't clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside.

In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth. When the pasta is done, drain and reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for smoother consistency. Halfway through, add the peas, bacon and sauteed onion/garlic. Finish adding the sauce, stirring until it's all combined. Serve immediately with extra Parmesan. Enjoy!