Hey, hey Delish Dish readers! Kristin from Iowa Girl Eats here for the last time this month, sharing my final (and favorite,) 30 minute recipe from BHG.com. Bacon and Egg Pasta is so easy yet elegant, you’ll be finding any excuse to make it again and again!
In 2010 my husband and I went on the trip of a lifetime to Italy, spending half of our time in Rome and the other half in the tiny town of Praiano on the Amalfi Coast. I’d been planning the itinerary for nearly a decade after falling in love with the glittering Mediterranean coastline featured in the movie Under The Tuscan Sun. Anyone else want to zip down the road in a convertible while wearing a white dress, hair whipping in the wind, after seeing that movie?
No? Just me and Diane Lane?
Anyway, while in Rome we devoured the most unforgettable pasta dishes like Cacio e Pepe (pasta tossed with cheese and pepper, ) and Spaghetti Carbonara which I recreated at home by adding brussels sprouts. Trust me, You’re going to want to try this. I can spot a spaghetti carbonara recipe a mile away and while the name of this dish is officially Bacon and Egg Pasta, it’s not fooling me, it’s a twist on spaghetti carbonara that you must make for yourself!
Regular or gluten-free spaghetti is tossed in a custardy sauce spiked with red bell pepper, garlic, a pinch of red pepper flakes, fresh basil, spinach and of course, bacon. Can’t have spaghetti carbonara without it! The result is a fantastically creamy pasta dish that’s special, decadent, and as always, ready in just 30 minutes.
Start by dropping regular or gluten-free spaghetti into a big pot of salted, boiling water. Don’t forget to salt your pasta cooking water – it makes a world of difference taste-wise in the final dish!
While the spaghetti’s cooking, saute salty bacon over medium heat until crispy then scoop onto a paper towel-lined plate to drain, reserving the bacon fat in the skillet.
Saute chopped red bell pepper, minced garlic, and a pinch of red pepper flakes in the fat with white wine, then pour in a mixture of eggs whisked with heavy cream (I used half & half.) Traditionally heavy cream isn’t used in the egg sauce for spaghetti carbonara but I loved it in here because it gave the dish an incredible, custardy richness. Definitely decadent and delicious.
Cook the egg mixture over low heat for a minute then transfer the cooked pasta right over from pot – no need to dirty a strainer. Add the chopped bacon along with fresh basil, spinach, and asiago cheese into the skillet then toss and add ladlefuls of pasta cooking water until the sauce is creamy and evenly coating the pasta.
Transfer to plates then swirl away. This is one pasta dish that you are going to remember for a long time. I can’t wait to make it again!
Thank you, Delish Dish readers, for following along this month as I shared my favorite 30 minute meals from BHG.com. I hope you’ll come visit me over at my blog Iowa Girl Eats and, no matter what, happy eating!