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The Independence weekend was a nice relaxing staycation this year. Is staycation really a word??! I don’t mind this word that much, but some words really make me mad when I hear them. Like ‘Selfie’. Or ‘Yatch’. Does anyone else feel the same?

Anyway, I digress. We get an extra day off, so I had a good four days to relax and rejuvenate and get all my energy back. My husband and I had been contemplating moving to another apartment when our lease ended in about 2 months, but then a better decision was made to paint and redecorate! So it ended up being a not-so-relaxed, but fun weekend spent painting accent walls and buying new stuff for the home. We are so happy with the final outcome!

So one of my goals was also to do some nice cooking over the weekend, to make something other than our usual home-cooked meals. We had absolutely loved the Pasta Carbonara that we tried all over Italy this summer, so I decided to try it at home as well.

photo (1)


Pasta Carbonara

A super easy and quick recipe to make this universal favorite! The ingredients can be adjusted according to personal taste. Even though, it traditionally does not have onions or veggies or cream, it can also be made extra fun with ingredients like mushrooms or peas.

What you need:

Spaghetti {or your favorite kind of pasta} – 16 oz (1 lb)
Thick-cut Bacon, diced – 6 strips
Medium Onion {white or yellow}, diced – 1
Garlic cloves, minced – 4
Eggs – 3
Parmesan cheese, grated – 1 cup
Heavy cream {or light cream for a lower calorie option} – ½ cup
Salt – to taste
Black Pepper – to taste

The Method:

Cook the pasta according to the instructions on the packet. Keep it al-dente.

While the pasta is cooking, sauté the bacon in a skillet till brown. Keep aside on a plate lined with a paper towel to drain the excess fat.

photo 1

Throw out the bacon fat left in the skillet but use the same pan to sauté the diced onion and garlic on medium heat till light brown.

Whisk together the eggs, cream and parmesan till smooth. Add salt to taste and plenty of black pepper for seasoning.

photo 2Drain the cooked pasta and save the starchy water to use to thicken the sauce later.

While the pasta is still hot, slowly add in the egg and cheese sauce while stirring the pasta continuously so that the eggs get cooked.

Add in the cooked bacon and onions and mix well.

If the pasta seems too thick, add a little bit of the saved pasta water till you like the consistency.

Serve hot topped with extra parmesan!

Happy cooking!