Well hello there! It has been so long since I posted that it took me three tries to remember my password for my website! Between having my second baby, going back to work, and then this COVID-19 pandemic, I’ve just forgotten about this poor blog. I’m still cooking and I often share my cooking on my Instagram stories, but I just haven’t had time to perfect and post any recipes.
However…..I made this recipe and shared it on my Instagram stories the other day and received so many comments on it. Further, my husband declared that “this was the best pasta ever, better than in any restaurant”, so of course I have to document the recipe so that I can add it into my repertoire.
Another reason why I love this recipe is that I usually have all of these ingredients on hand! I mean, in today’s pandemic, I do not like going to the grocery store unless I absolutely have to.
Tip #1 : For the bacon, buy a maple smoked bacon or maple glazed bacon. That maple flavour is key to pairing with the carrots. Any type of bacon will do, but the maple will take it to the next level.
Tip #2: As always, buy a brick of Parmesan and grate it yourself!
Tip #3: Don’t skip out on the arugula garnish. The peppery taste of the arugula, paired with the maple smokiness of the bacon, and the creamy sauce is what makes each mouthful of this pasta so decadent.
Give this recipe a try and let me know what you think!
Carrot and Bacon CarbonaraPrint Recipe
- 2 tbs olive oil
- 6 slices of bacon, diced
- 1 small (or 1/2 large) yellow onion, finely diced
- 3 carrots, peeled and finely diced
- 2 garlic cloves, minced
- 2 tbs whipping cream
- 1 package of dried spaghetti
- 4 large egg yolks
- 1/2 cup finely grated Parmesan, plus more for garnish
- Handful of arugula leaves
- Salt and pepper
Heat a large frying pan over medium heat. Add oil and bacon. Cook, stirring frequently until almost crisp, about 5 mins. Add onions, carrots and garlic, and sprinkle with salt. Cook, stirring occasionally, for 10 minutes. Stir in the 2 tbsp of cream and remove from heat.
Meanwhile, bring a large pot of salted water to a boil and cook your spaghetti according to the package instructions. When it is done, using tongs, remove pasta from the water and add it to the carrot/bacon mixture in the pan.
Take 1/3 cup of the pasta water and set aside for it to cool a bit.
In a medium bowl, whisk together the egg yolks, 1/2 cup parm and 1/2 tsp of black pepper. Whisk in the 1/3 cup of pasta water. Add the sauce into the pasta mixture and toss it over low heat for a minute or two, until the sauce is creamy and coats the pasta. Remove from heat and season with more salt and pepper.
Garnish with a handful of arugula and some more parmesan and enjoy immediately!