Pasta alla Carbonara

Name: Pasta alla Carbonara
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 clove garlic, peeled and minced; 454 grams linguine, spaghetti, bucatini or similar; 4 Tbsps olive oil; 237 milliliters blanched fresh or frozen peas; 4 servings cracked black pepper; 118 milliliters ricotta cheese (at room temperature); 237 milliliters pecornio romano, grated; 4 servings salt; 5 slices extra-thick bacon cut into ½ segments

You can never have too many main course recipes, so give Pastan all If you have ricotta cheese, blanched peas, cracked pepper, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Heat the bacon, olive oil and garlic in a large heavy bottomed skillet over medium-low heat, stirring occasionally, until it begins to render some fat. About 6 minutes.In a medium-sized bowl lightly beat the eggs and ricotta together.Bring a large pot of water to a boil.

Ingredients you will need

Olive Oil

Ricotta Cheese

Garlic

Bacon

Water

Egg

Equipment you will use

Frying Pan

Bowl

Pot

Add 2 tablespoons salt and the pasta. Stir and cook according to package directions until al dente.Raise the heat under the bacon to medium-high, and cook the bacon until crispy on the edges, but still chewy in the center. Turn of the heat.

Ingredients you will need

Bacon

Pasta