You may remember my post from a while back anticipating the arrival of some very fresh eggs. I’m pleased to say that our hens have been very busy providing us with eggs for the past two months. There are few things more rewarding than seeing the boys retrieve eggs from the coop every day.
We have been using them instead of store-bought eggs, but I felt like it was time to use them for something we all REALLY enjoy. One of my personal favorite egg-containing dinners? Carbonara. This simple yet traditional pasta dish can be whipped up in no time at all. Carbonara is delicious with any sort of protein on it… and it’s delicious all on its own.
While there isn’t any seafood in this dish, the possibilities are endless. This would be great topped with shrimp, fish, scallops, or even a crab cake. (Between hurricane season and our upcoming move, we are trying to scale back our freezer stock… so I used chicken breast.) If you have made Carbonara before, you might notice that I use milk instead of cream and I didn’t include peas. These modifications were simply based on the ingredients we had on-hand at the moment. I assure you that, despite making Carbonara countless times, I couldn’t tell the difference between using milk and cream; it will save you a few calories and a trip to the store.
- 6-8 slices of Bacon (diced)
- 1 Shallot (diced)
- 1 clove Garlic (smashed, but not chopped)
- 1 cup Shredded Parmesan Cheese
- 2 Egg Yolks
- 1/2 cup Milk
- 3/4 pound uncooked Pasta
- Cooked Protein of your choice (optional)
Cook the pasta according to the instructions on the package while you are preparing the sauce. Combine the milk, egg yolks, and 3/4 cup of the parmesan cheese in a small bowl. Two of our hens have been laying double-yolk eggs (this is common during their first months of producing eggs), so I ended up with four small yolks instead of two large yolks.
Start by cooking the bacon until it is crisp.
Add the shallots and continue to cook only until they are soft and clear (don’t burn them). I did this over medium heat. Add in the scallions and the garlic and continue to cook over low heat until the pasta has finished cooking and is drained.
Keep the heat low and add in the hot, drained pasta. Toss to combine.
Next, add in your milk/cheese/egg mixture. Remove the pan from the heat. Work quickly to keep the pasta moving. You aren’t scrambling eggs here. The yolks will cook and create a thick, silky sauce that is so rich and delicious. Continue tossing the pasta until it is all combined. The eggs will cook and the cheese will melt into the sauce.
Top with your cooked fish or chicken, parmesan cheese, and more scallions. Delicious!!
Don’t forget dessert… if you’re going to have a pasta dinner with eggs and bacon, you might as well include dessert.