Today’s meal is brought to you by Pantry + Fridge. That’s right, we did a little pantry raid to try and pull together a meal for dinner. An open package of bacon, couple of eggs, cream, Parmesan cheese and immediately I knew what to make . . . Pasta alla Carbonara ( an incredible authentic Italian pasta dish ). Grabbing my remaining shallot and a batch of fresh asparagus, I knew this was going to be GOOD.
The beauty of something like Carbonara is its versatility! Normally I use pancetta, but don’t always have it on hand. Bacon makes a great substitute. Sometimes I incorporate 1/2 + 1/2 instead of cream. It all depends on what I have on hand. The addition of a vegetable is an added bonus. You can use whatever is hanging around in the kitchen! A head of broccoli? A lonely zucchini? Or even a mountain of fresh spinach? Carbonara is a wonderful dish to introduce all sorts of fresh ingredients. Heck, even a bell pepper would be delish!
Don’t be overwhelmed by the fancy name or origin. Consider it more of foundational recipe that is inexpensive and adaptable. The fundamental technique of Pasta alla Carbonara is easy to master and can become one of those “go-to” meals to make on the fly. Have a blast!