Quote Originally Posted by Big D View Post
Quote Originally Posted by qwertysaur View Post
What foods have you been eating/making lately? I made a egg based carbonara for dinner and it was really good and so easy to make.
I'm very interested in this egg-based carbonara, and I'd love to hear more.
The amounts I am using assumes for 16 oz of pasta and serves 4 people.

in a skillet, heat up about 3 tablespoons of olive oil with 2 cloves of garlic. When it's nice and hot, remove the garlic and add 3 chopped strips of bacon. You can also use pancetta, and cook until nice and crispy.

Cook to al dente your favorite pasta. I like bucatini for carbonara personally.

In a large bowl crack 3 large eggs and beat them. Add to that a 1/2 cup of freshly grated parmigiano-reggiano cheese and mix well. Add salt and black pepper to taste. Be careful on adding salt though because the cheese is also salty. I recommend not adding salt your first time to get a feel of how it tastes

When the pasta is done, drain it and immediately add it to your egg and cheese and mix it well. A pair of tongs is best for this if you are using a long pasta. The heat from the pasta will cook the egg. Make sure you are quick, and keep mixing it until the eggs are cooked and your sauce comes together.

add your bacon and enjoy. You can add extra cheese if you want.

notes: You can simply fry your bacon in a pan if you don't want to use the oil. On occasions when I want to be really naughty, I'll add an extra egg yolk and the oil from frying the bacon as well.

Metric quantity conversions for non Americans
pasta = I think dry pasta comes in 500g packages, so use one of those
parmigiano-reggiano cheese = 90g + extra for serving
large eggs are pretty much the same worldwide
oil = about 40g. It should be enough to coat the pan and cook the bacon.