Pasta Carbonara for two – including making the fresh homemade pasta – in one hour. Using fresh homemade pasta takes this dish to a whole new level. For the bacon I prefer to use applewood smoked bacon. (Yes, I know that traditional pasta carbonara includes an egg. Consider this the French version.)
- Two servings fresh homemade pasta
- 4 slices bacon
- 1/2 yellow onion
- 2 cups grated Parmigiano Reggiano
- 1-2 garlic cloves
- 2 cups heavy cream
Make the pasta and set it on the counter or on a pasta rack. Slice the bacon crosswise into 1/4 inch wide strips. Finely chop the onion. Mince the garlic. bring a large pot of water to a boil (for the pasta)
Over medium heat, fry the bacon in a sauté pan. When the bacon is done remove it from the pan with a slotted spoon. Leave the bacon grease in the pan. Reduce the heat to low. Add the chopped onion to the bacon grease and cook until tender. Add the garlic and let cook until fragrant, about 30 seconds. Add salt to taste.
Add the cream.
Now is the time to put the pasta in the boiling water. It will need only about 60-90 seconds to fully cook.
Let the sauce simmer until it coats the back of a spoon. The pasta should be cooked about now, so transfer it to the sauté pan containing the sauce. Add the cheese. Toss. Taste it and additional salt if necessary. Serve immediately.