I wanted to make pasta alla carbonara for a while now. It was so hard to find uncut bacon, especially since I live in a Jewish neighborhood here in Pittsburgh. There are no butchers nearby and the supermarkets only sell pork loins and ribs, and breakfast bacon. But one day I actually found out that they did sell uncut bacon at the supermarket! It’s from a brand called Hormel and the pork is labeled as “Cured Salt Pork“. The pork was pre-packaged though, but it’s better than nothing. Finally, I can start cooking FAT!!

Anyway, this was the recipe I used for the pasta alla carbonara:

  • 1 onion
  • 150-200 gr uncut bacon or pancetta
  • spaghetti pasta
  • parmesan cheese
  • 3-4 eggs
  • 100 ml milk
  • veggies (I used asparagus)

Boil water and cook the pasta al dente. Dice the onions and slice the bacon into nice chunks. Saute the diced onions and pork in a pan with olive oil, and season it with salt (not too much) and pepper. Crack the eggs, whip them together with the milk and some parmesan, and season with salt, pepper and basil. Once the pasta is done, strain and put them in the pan with the onion and bacon, add the egg mixture. Mix all the ingredients well, but don’t let it sit too long.
For the asparagus, preheat the oven to 200C (400F). Wash and cut asparagus into the size you want. Put them in a baking dish with foil. Season with olive oil, salt and pepper. Bake for about 10 minutes, and serve it together with the pasta!! Don’t forget to add more cheese…
I probably let it sit in the pan too long, so the eggs started coagulating. It was still good though, but I’ll try to be faster next time 🙂