I’ve been all about Pad Thai lately. It is one of those restaurant style dishes that is really quite simple to recreate at home – so it’s healthier and cheaper! I’m still working on perfecting my own version of Pad Thai, but I found this video helpful, so I thought I’d share!
Pasta Carbonara is one of THE easiest dishes to make – it is literally just bacon, eggs, cheese and pasta. The trick to making perfect carbonara is timing (just like life). I’ve tried a number of different ways to prepare this dish and this is my preferred method. If raw eggs freak you out remember, the egg is going to cook as you mix it with the hot pasta. You are not eating raw egg.
If you don’t succeed at this recipe on the first try, I strongly encourage you to try again. It is definitely a practice-makes-perfect type of dish. The good thing is that the ingredients are cheap and it’s quick to make, so if you don’t get rich creamy results the first time, you can always whip up another batch on the spot.
How to Make Restaurant Quality Carbonara
Serves: 4 servings
8 oz. uncooked thin pasta or linguine
6 – 8 slices of bacon, chopped
½ Cup scallions, chopped
1 cup of good quality Parmesan cheese
In a large pot of boiling water, cook spaghetti pasta until al dente (or however you like it).
While the pasta is cooking, in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto a paper towel. Reserve 1 tablespoons of bacon fat in the pan. Add chopped scallions and garlic to the pan and cook over medium heat for a minute or until the scallion wilts down.
In a small bowl mix eggs and Parmesan cheese together and set aside.
Return cooked bacon to pan with the scallions and turn heat to low. The spaghetti should be done by now. If it isn’t, turn off the heat to the pan until the spaghetti is cooked. Add cooked spaghetti directly from the pasta water to the bacon and scallion mixture in the pan. Toss to coat and heat through. Add a small scoop of the pasta water if the pasta seems dry or is sticking together. Turn off the heat.
Add mixture of beaten eggs and Parmesan cheese to the pan, tossing constantly with tongs or large fork until eggs are barely set. The noodles should have a creamy, translucent glow that sort of looks like an Alfredo sauce.
Add salt and pepper to taste.
If your eggs curdle, the pasta was too hot. Next time try mixing the pasta with tongs for a minute to cool it down enough. You want the pasta to reach the sweet spot of hot enough to cook the eggs, but not so hot they curdle.
I like to use thin white spaghetti. I find with wheat pasta I have to increase the eggs and cheese.
Parmesan cheese is salty, so go don’t add salt until the very end after you’ve tried it before serving.
I love this for a quick and easy weeknight meal. It is this working mom’s favorite go-to meal!
It’s rainy and cold today in Western Maine. I’ve decided it’s a good day to make my Bakewell Cream Biscuits. Light and flaky, these go perfectly with some chicken or tomato soup, a cup of tea, and a good book.