When I was in Italy, one of my favorite dishes to get was Pasta Carbonara. If you’ve never had it before, you are missing out. It’s a delicious Italian version of bacon and eggs – the sauce is a rich mixture of cream, eggs, cheese, pancetta and parsley. It’s indulgent, to say the least.
I have tried several versions of pasta carbonara but never come up with a recipe that I loved. Then this recipe came along. It’s so simple but incredibly delicious. It’s not a true carbonara since the egg sits on top of the pasta in poached form and there’s so cream but that just doesn’t matter because once you cut into the egg, the yolk coats the pasta like this:
Yum. I did double the recipe without a problem (and I used whole wheat spaghetti) but I think this is a great dish for one. So, I am sharing with you another recipe that I will be repeating this week. It is indulgent but oh so delicious.