The saying goes, a picture is worth a thousand words, but in this case not even the picture can accurately portray the heaven-on-earth that is the Pasta Carbonara from the Pioneer Woman’s site. I promised Jenny, one of the winners from my Sesame Noodles cookbook contest, that I would give this carbonara a try, and so I did.
Right after we finished the last bite, I went to my recipe collection and tossed out my other three pasta carbonara recipes. Sorry guys, but there is no way on earth I will ever make any other carbonara recipe ever again in my life. This is Carbonara Perfection. Once I recovered from the sheer bliss of eating it, I tried to figure out what the difference is…after all carbonara is a relatively simple dish comprised of pasta tossed with scrambled eggs and bacon.
Well, this one also includes garlic. And white wine. And BUTTER. And a lot of bacon, and some parsley, and a tiny bit more of an elaborate process in terms of putting it all together that is totally worth the little bit of extra effort. I made it on a Friday night for me and the Southern husband…and then turned around and made it AGAIN for my scrumptious Italian friend and her adorable husband and my sister 48 hours later, because I couldn’t bear for anyone I loved to go one more second without tasting this. (And maybe because I wanted to have it again. I cannot tell a lie.)
The only teeny departure I made from the original recipe was to mix in the bacon at the very end. I like my carbonara bacon just a bit crispy…but that’s just me. You should feel totally free to be you, carbonara-wise, when you make yours. Now go make it, so that not one more minute goes by before you taste this.