Lately I have been on a huge pasta kick. Correct me if I am wrong, but I am convinced that there is nothing more comforting than a big plate of pasta. I always try to eat the carb-heavy meal the evening before a tough morning workout (my latest obsession is Les Mills classes, specifically body pump and step) <- that’s the dietitian talking. But let’s be real- I also eat carb-heavy meals because they taste damn good, there doesn’t always have to be a reason.
So you know me and the fiancé (weird.) moved into our first home a few months ago and we have slowly been pecking away at getting it all situated. This past weekend my father came over to put up our dining room new light fixture- which was the final piece of the dining room to be finished! I wanted to make him and my mother dinner to say thanks. It was Saturday. I grocery shop on Sunday (I am super regimented..) and the cupboards were pretty bare. Determined not to make a run to the store I challenged myself to make do with what I had. After deciding on a pasta dish I came across this FABULOUS recipe from Damn Delicious, which I tweeked a touch. I had all the ingredients. Plus, it literally took about 15 minutes to make the pasta (I added grilled chicken so it took me a touch longer)
So after making it Saturday for the parents, I made it Tuesday for my sister and her 2 kiddos (3 year old and 1 year old), and I made it again for dinner for myself on Wednesday. Over kill? Nah. Not going to lie, I did hold my breath when the 3 year old took his first bite …“This is good!” *Wipes sweat from brow*
Simple Spaghetti Carbonara
Yield: 4 servings
Adapted from :http://damndelicious.net/2014/03/29/spaghetti-carbonara/
- 8 oz spaghetti noodles, dry
- 4 slices turkey bacon, chopped
- 3 cloves garlic
- 3 eggs
- 1/3 cup parmesan cheese
- Splash of milk- optional
- Salt/pepper, parsley, additional parmesan cheese for topping (all optional)
- Cook spaghetti according to package directions
- In a small bowl whisk together eggs and parmesan cheese- set aside.
- While spaghetti is cooking, cook chopped bacon in a large sauce pan. Once cooked add in garlic (I used a garlic press, but could also chop)
- Once the garlic is fragrant, turn off heat and add in cooked & drained pasta as well as egg mixture, continuously tossing to coat evenly (the eggs will cook from the heat of the bacon, pasta, and pan)
- Plate your fully coated pasta, top with salt/pepper, a pinch of parsley, and a dash more parm.
- Get it while it’s hot!
Nutrition information per serving: 320 calories, 16.8g protein, 7.8g fat, 43.6g carbohydrate
Like I said, I topped mine with grilled chicken to pack a little more protein and served with a side of roasted Brussels sprouts. Delish and a half.