Tuesday, August 31, 2010

Whole Wheat Linguini alla Carbonara

Holy moly, I had no idea that pasta alla carbonara was so easy to make. Seriously, this tastes so good and will impress people, but you don't need to spend all day slaving in the kitchen. It takes about a half hour to make (as long as you make the bacon ahead of time, that is). I adapted this from my BHG cookbook, and we instantly added it to my list of weeknight dinners.


7 slices of bacon, cooked until crispy and crumbled into small pieces
6 oz whole wheat linguini
1 egg, beaten
1 cup milk
2 Tbsp butter
1/2 cup grated Parmesan cheese
1/4 cup snipped fresh parsley
Ground pepper

1) Cook linguini until al dente and drain.

2) Meanwhile, for the sauce, combine egg, milk, and butter in a small saucepan. Cook, stirring constantly, over medium heat for about 7-8 minutes. Immediately pour it over the linguini and toss gently.

3) Add cheese, parsley, and bacon; toss gently. Grind fresh pepper on top.

VOILA! Yummiest meal ever. It's pretty heavy, though, so serve it with a nice, light salad.


  1. Let me be the first to say "MMMMM Bacon."

  2. Technically it's even easier than that, but you have to be brave to eat it! Carbonara sauce is traditionally made using an egg/cream/cheese mixture that you simply mix with the cooked pasta, with the pasta supposedly cooking the egg. But I've never trusted it! I'll stick with yours I think...

  3. Yeah-- especially with the whole salmonella business!!