A classic carbonara is made with delicious prosciutto and parmesan. However, carbonara is classically a frugal dish in Italy, and prosciutto is pretty expensive in the States. So, I was trying to reinvent this as a frugal American dish, and trying to combine my husband’s Italian heritage, and my Southern. This dish married the two perfectly. I used smoked bacon, and doubled the amount you normally put in, and also added more egg yolk, resulting a very creamy smoky delicious creation. I also noticed many people add peas, which are a very beautiful addition. However, there is nothing I like better than a bacon, lettuce and tomato sandwich, with vidalia onions. The stars of this simple sandwich are the bacon, sweet onions and sweet tomatoes. So I added fresh grape tomatoes and sweet vidalia onions. With that in mind, I recreated a delicious frugal southern pasta that is the epitome of comfort food.
Yield: Serves 4
1 vidalia onion, or other sweet onion, chopped
8 oz smoked bacon, chopped
3 eggs, plus 2 egg yolks
2 cups sweet grape tomatoes, cut in half lengthwise
1 cup Barefoot Chardonnay
1/2 cup parmesan cheese
1 package whole wheat or white spaghetti
Pepper to taste
Kosher salt
Preheat skillet. Chop bacon and add to the skillet, and cook over medium low heat until the bacon has rendered all of its fat and it is crisp. Drain bacon on a paper towel or dish towel.
Drain most of the bacon grease, reserving enough to coat the bottom of the pan, about 2 tablespoons.
Cook pasta according to package directions. Drain pasta. Sweet the onions cooking over medium low heat in the bacon grease until softened. De-glaze pan with chardonnay, and add tomatoes, bring to a boil, and reduce to a simmer.
Whisk the eggs. Temper the eggs by adding a little of the simmering chardonnay at a time to the eggs while whisking continually. Add the pasta to a large serving bowl. Add the onions and the tomatoes.
Then add the eggs and toss until the sauce has thickened. Add cheese and mix well. The hot pasta will cook the eggs and melt the cheese.