Raw eggs kinda ewwww me out . . . I realize that in tradtitional carbonara recipes eggs, cream, bacon and cheese are the main ingredients . . . but for those of who shirk from making carbonara because of 1-the fat content and 2-the whole raw egg factor . . . then this recipe is for you . . . use the lower fat options for an even more health friendly route, or adjust to whatever is floating about in your fridge. We loved this sauce! It would also be a great sauce on a thin crispy pizza crust or if instead of using bacon, or going all bacon, add shrimp, clams or scallops instead. Delish!
Also on a fun note . . . you Twilighters check out what Sweet and Saucy has on her amazing site (seriously one of my favorite places to visit!!!). Another favorite site is C Jane Enjoy It . . . I really liked Courtney's last post. Friendlier CarbonaraRecipe by: Emily
5 strips of Bacon, diced (I use the center cut bacon, less fat, more meat, or you can use turkey bacon but may need to add a little extra oil)1 tsp Olive Oil
1 medium Onion, chopped
2-3 Cloves of Garlic, minced
2 Tbsp Flour
1 1/2 Cups Milk (or half and half for an even richer sauce)
1/2 cups Sour Cream (low fat or regular)1/2 cup Parmesan cheese, shredded
2 Tbsp Parsley, chopped
1. Cook the bacon in the olive oil over medium low heat, until it begins to render down, about 5-7 minutes. Add the onions and continue to cook for another 5 minutes, until the onion begins to caramelize.
2. While the onions and bacon cook whisk the sour cream, milk, cheese and 1 tsp of salt and 1 tsp of pepper together, set aside.
3. Add the garlic to the bacon and onions and cook for one minute. Sprinkle the flour over the bacon and onion mixture and cook for another minute.
4. Stir in the milk/cheese/sour cream mixture. Allow to simmer, stirring to prevent burning, until thick. Taste and add additional salt and pepper if needed. Stir in parsely and remove from heat. Serve over pasta with additional parmesan cheese if desired. Enjoy!
add additional milk if you want a thinner sauce
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