Classic carbonara recipes are made with spaghetti rather than rotini, however my kids love the curly shape of rotini. If you make it you can always make it with spaghetti instead.
Here is a fun way to understand the name of the dish:
Carbonara=carbon=black=black pepper, A cooking connection!
This delicious dish is a blend of rich creamy sauce and lots of black spicy pepper. It’s peppery pasta perfection.
Directions
- Cook four pieces of bacon in a large nonstick pan.
- Cook the bacon until it’s golden brown and crunchy.
- Remove the bacon and ¾’s of the bacon grease. Reserve the rest of the bacon grease in the pan.
- Turn the fire back on and then add the onions to the hot fat.
- Sauté the onions on medium low heat until they are soft.
- Then chop and add the ¾’s of the bacon to the onions.
- Cook for a few more minutes.
- Add the rotini pasta and toss everything together.
- Next turn the fire off and add the egg mixture to the pasta and cook everything for 2-3 minutes stirring well.
- Next add three tablespoons of Parmesan cheese and keep stirring.
- Return the pasta on a very low fire and keep stirring.
- The pasta should have a delicious yellow and creamy sauce look.
- Season the pasta with parsley, salt and lots of cracked fresh pepper.
- Top the pasta with the remaining bacon, parsley, and Parmesan cheese and of course black pepper.
- Voila literally a twist on an old favorite.
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If you liked this recipe try our delicious creamy chicken and pea rotini.
