This recipe was inevitable. Last week, while I was reviewing the whole grain spaghettis for this post, I had a dozen fresh eggs from a friend’s hens sitting next to a few slices of really tasty bacon in the fridge—the ingredients for a major carbonara craving. Carbonara is a rich dish, so I like to serve small portions alongside a generous green salad tossed with my go-to vinaigrette.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion, minced
- 3 slices bacon, cut crosswise into 1/4-inch thick strips
- 1/2 pound whole wheat pasta
- 1/2 cup Parmesan cheese, grated
- 3 egg yolks
- 2 tablespoons low-fat sour cream
- 2 teaspoons white wine vinegar
- sea salt and freshly ground black pepper, to taste
- 2 tablespoons parsley, minced
Instructions
- Bring a large pot of salted water to boil.
- Heat olive oil in a large saute pan over medium heat, and add onion. Saute for 2 minutes, add bacon, and cook another 8-10 minutes, until bacon and onion are well-browned. Transfer mixture to a paper towel, and let cool while pasta cooks.
- Add pasta to water, and cook according to package directions. Reserve 1/4 cup of pasta water.
- While pasta is cooking, whisk together cheese, yolks, sour cream, vinegar and onion mixture. In a separate small bowl, when pasta is nearly done, whisk together a tablespoon of the egg mixture with a tablespoon of pasta water, and pour back into the egg mixture. Whisk remaining 3 tablespoons pasta water into the egg mixture.
- Drain pasta, and return it to the pot. Toss with the egg mixture and parsley, and serve immediately.
Servings: 4
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