I've shared this pasta with you before and I'm sure we all have our favorites, but this is one of my special "go to" dishes when I have no idea what the heck to cook but know I should eat something. As you can see, last night's version included peas because I'm ornery and have to put them on the menu when the big guy's out of town.
Fortunately the ingredients for carbonara's usually hanging out in our refrigerator and in this case a rasher of bacon, an egg beaten with cream, some frozen peas, a little nutmeg, salt and pepper joined a little cooked spaghetti to make a perfect bowl of yummy goodness for one.
Of course today the elliptical will get extra use to work off the calories but what the heck. It was worth every bite and my pea quotient was filled for another month or so. Bonus!
Spaghetti Carbonara for One
2 ounces spaghetti, cooked per package directions
1 rasher of bacon, chopped
1 egg, beaten
3 Tablespoons heavy cream
1/2 cup frozen green peas, rinsed under hot water and drained
1/4 cup freshly grated parmesan cheese
Salt and pepper to taste
Dash of fresh ground nutmeg
Cook pasta according to package directions, reserving a little pasta water before draining. Set aside. While pasta is cooking, cook bacon until crisp and hold over low heat. In a small bowl beat egg and cream together. Set aside. Just before serving, add hot cooked pasta to saute pan with bacon. Add peas and tosh gently over low heat for a few seconds. Stir in egg and cream mixture along with parmesan cheese and toss gently for 30 seconds or so until egg mixture has coated pasta. Add reserved pasta water if necessary to give pasta a creamy consistency. Remove from heat, season with a little salt, fresh ground pepper and nutmeg to taste. Serve.