Sarasota's Breakfast Pasta (Aka, Pasta Carbonara)
- 1 (16 ounce) box spaghetti, if you can find fresh if it so good, but not necessary
- 1 medium onion, diced
- 6 ounces lean bacon you can also use pancetta (diced)
- 1 12 teaspoons minced garlic
- 4 eggs (3 if using extra large or jumbo)
- 1 34 cups heavy cream
- 34 cup parmesan cheese
- 2 tablespoons fresh basil, rough chopped (1 for the sauce, 1 for the garnish)
- 1 teaspoon olive oil
- salt (salt in the pasta water and salt in the dish)
- pepper
- Pasta -- First start the water.
- A big pot of boiling water salted well and turn to medium high heat.
- Now remember, the sauce doesn't take long, about the same time as cooking the pasta, so have everything ready.
- Bacon -- Now in a medium saute pan, add the olive oil, then saute the diced bacon or pancetta, onion and garlic.
- Cook until the onions are soft and the bacon is crispy.
- Important, once it is done, just reduce to low heat.
- Pasta Again -- As the bacon cooks, add your pasta to the boiling water.
- It should only cook a few minutes.
- Follow the directions on the package or the box.
- Remember, fresh pasta will cook much quicker than dried.
- Once the pasta is done.
- Drain well and put back in the pot to keep warm.
- You will toss everything together right in the pot.
- Sauce -- Beat the eggs well and add in the salt, pepper, cream and 1/2 cup of the parmesan and mix well.
- Keep 1/4 cup of the cheese for a garnish.
- Now add the cream mixture to the bacon and onion mixture (on low heat) and cook just for a minute to warm up.
- You don't want to scramble the eggs.
- Then add in the basil and toss with the pasta.
- Serve -- Transfer to a large serving bowl and top with the extra parmesan cheese and basil.
- Enjoy -- It is a true favorite of mine, any time of the day.
necessary, onion, lean bacon, garlic, eggs, heavy cream, parmesan cheese, fresh basil, olive oil, salt, pepper
Taken from www.food.com/recipe/sarasotas-breakfast-pasta-aka-pasta-carbonara-397274 (may not work)