A classic pasta dish using simple ingredients, like a sauce made silky and rich by using eggs, bacon, and parmesan. This Classic Spaghetti Carbonara is comfort food, made right in your own kitchen.
I participated in Mom Blog Tour Winter Fancy Food Show (#MomBlogTourFF) on behalf of Wendy’s Bloggers. I received Academia Barilla and Bialetti products to facilitate my review, but my opinions and the recipe are my own.
This pasta has legend status in my house, it’s so simple, but has an amazing flavor and just screams EAT ALL THE PASTA (and who are we to ignore that?)
It’s also super fast. You cook the pasta while you assemble the rest, then add eggs at the end – that are actually cooked by the hot pasta. A sprinkle of parmesan (or a whole pile of it, you choose) and a bit of parsley to make it look pretty, and dinner is served! It’s kind of dreamy.
The rough texture of the Academia Barilla spaghetti I used made it just HUG the sauce, making for a delicious, full-of-flavor mouthful in every bite. So. Darn. Good.WIN! Academia Barilla Pasta, Bialetti Cookware (incl an amazing #pasta pot)! #MomBlogTourFF #adClick To Tweet
This is one of my favorite recipes to make, mainly because, you know, BACON, but also because I don’t have to cajole my kids into eating it.
They smell the onion, the garlic, the bacon… and when I say “dinner is ready, get up at the table please!” my baby (who is 3) says “on my way” and the 5 year old says “yes ma’am”.
will may or may not make your children use their manners. Husbands too.
I used my new Bialetti pasta pot (it’s red, too) to cook the pasta (the lid locks on, so you just drain without using a colander! Also used my new Bialetti skillet (you can win both!) to make this meal. See details about these below!
About Academia Barilla
Restaurant-quality pasta produced by Italy’s #1 pasta brand. The magic begins with Aureo durum wheat grown by a small group of hand-selected Italian farmers.
The pasta dough is pressed through traditional bronze dies to create a perfectly rough texture, hydrating more quickly upon cooking and capturing more sauce for the perfect flavor experience in every delicious bite.
The art of pasta, perfected.
The micro-divots on the surface allow for even oil distribution for a better sear, while improving release with less contact between the pan and food.
The Pasta Pot
I love this pasta pot’s versatility in the kitchen and use it to cook not only pasta, but corn on the cob, mashed potatoes and even lobster!
“Innovative oval design accommodates whole spaghetti and lasagna noodles without breakage. Twist and lock lid securely to pan for easy straining. Aluminum construction for quick and even heating. Nonstick interior for easy clean-up. 5qt capacity accommodates 1lb. of pasta. Dishwasher safe”
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Want more pasta? Of course you do!!
Classic Spaghetti Carbonara
- 1 lb Academia Barilla spaghetti
- 1 Tbs olive oil
- 1 lb bacon diced
- 1 cup onion diced
- 3 cloves garlic minced
- 5 eggs lightly beaten
- 1 cup parmesan cheese divided, shredded
- salt and black pepper to taste
Cook the spaghetti pasta until al dente. Drain and toss with olive oil.
Meanwhile in a large skillet, cook bacon until crispy; remove and drain onto paper towels.
Using 2 Tbs of bacon grease, cook the onion until just translucent.
Add the garlic, and cook 1 minute more.
Return bacon to pan and combine.
Add the bacon/onion/garlic mixture to the drained pasta and toss, adding more olive oil if it seems dry.
Add the beaten eggs and toss with tongs until eggs coat all of the pasta.
Add 1/2 cup Parmesan cheese, and toss again.
Add salt and pepper to taste, and serve with extra parmesan.