Pasta Carbonara

If you had to describe Mexican, Italian, or Chinese food, what would you say? Delicious I think, but probably also heavy and greasy. Traditional dishes from these cultures are healthy, but what we eat in restaurants here are Americanized calorie-bombs vaguely resembling the originals. Take pasta carbonara, for example. The ingredients at the average Italian-American restaurant include heavy cream and loads of butter. In Italy, carbonara is actually made without cream of any kind. Instead, raw eggs are mixed with the hot pasta to create a luxurious sauce with more nutrition and fewer calories than a cream sauce. I know it seems crazy, but try it once and you'll have a hard time going back to the cream version.

In addition being some good comfort food, this pasta dish also uses few ingredients and comes together while the pasta boils, making it perfect for a weeknight. Happy cooking!

Pasta Carbonara
A Tiny Chef original

4.5 ounces rotini pasta (about 2 cups)
4 slices bacon
1 medium onion
1 large egg
half a small bunch of parsley
Small handful of shredded Parmesan
Freshly ground pepper

In a medium pot, bring several quarts of salted water to a boil. While the water is heating, slice the bacon into half-inch strips. Heat a medium non-stick skillet on medium heat and fry the bacon until brown and crispy.

While the bacon is cooking, chop the onion. When the bacon is done, remove it to a paper towel-lined plate with a slotted spoon. Drain off all but 1 teaspoon of the bacon fat. Return the pan to the stove and add the onion, cooking slowly over medium-low heat. Stir frequently to prevent the onions from browning.

My water usually boils right as the bacon finishes, so I normally start the pasta and the onions at the same time. If yours takes a little longer, don't worry about it. The onions can cook anywhere from 10 to 20 minutes with a similar result.

While the onions and pasta are cooking, beat the egg in a large bowl. Finely chop the parsley and add it and the Parmesan to the bowl.

When the pasta is done, drain it and add it immediately to the onions. Then dump the onion-pasta mix into the egg bowl and stir immediately and continuously for about 60 seconds. The egg will cook as it coats the pasta. Once the egg is incorporated, add a bunch of freshly ground pepper and stir for 30 seconds. Then plate the pasta and split the bacon crumbles between the two dishes.

Makes 2 servings