So it begins, with carbonara!

I have been thinking of all sorts of excuses not to start the first post of my site. Some pretty good excuses too!

Tonight, I was planning on making something on the healthier side because we have been… well, a little off course lately. However! I noticed I had some bacon that needed to be used up in the fridge (I can’t even remember the last time we had bacon in the fridge, as I am not much of a meat eater) and the only recipe that came into mind was pasta carbonara.

I recently tried carbonara a few months ago because it was on the menu at the restaurant I had worked at. It was incredible. But I could only take a few bites before feeling like my stomach would explode and/or I wanted to immediately lie down and take a nap because of how rich it was. I randomly decided to make it tonight because I had all the ingredients on hand. It was incredible. Again, I could only eat a few (quite a few) forkfuls before the same feelings returned but it was so worth it.


I didn’t think this dish was appropriate to post as my very first recipe (especially because I had only taken one picture with my husbands iPhone). But I knew I had to post something to get this site started! Plus, I was pretty proud of myself for completely going off course tonight and testing out a brand new recipe. If things only get better from here, Iā€™m not complaining!

Pasta Carbonara {Loosely adapted from this recipe}

  • 4 slices thick-cut bacon, chopped
  • 1/2 pound whole wheat linguine
  • 2 large eggs (I heard they should be room temperature, not sure if it makes a difference)
  • 3/4 cup freshly grated parmesan cheese

Bring water for pasta to a boil.

Heat a large skillet over medium heat and add bacon. Cook until fat is rendered and bacon is crispy ā€“ about 6-7 minutes. Remove with a slotted spoon and place on a paper towel to drain. Reduce heat to low.

While bacon is cooking, throw the pasta in the water to cook ā€“ it is really important that the pasta is hot. While the pasta is cooking, mix eggs and cheese together in a large bowl. The mixture will be thick.

As soon as pasta is finished, reserve 1/2-3/4 cup liquid, drain pasta and immediately throw into the skillet and toss, remove from heat. Add the egg mixture right on top and immediately begin stirring the pasta together. Stir for a good minute or two. At this time if desired, add the pasta water to the skillet to make things a bit more creamy and saucy. Toss in bacon. Serve immediately with extra cheese



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