I grew up with this recipe for carbanara. In fact, I often requested it for my birthday dinner. With a little leftover ham from Thanksgiving, I thought this was a great way to use it up. (If you are squeamish about an egg based sauce which is barely cooked by the residual heat from the pasta, this is not the recipe for you.)
- 1/4 lb. bacon
- 2 TBS butter
- 2 TBS olive oil
- 1/4 cup onion, chopped
- 3 cloves garlic, minced
- 2 cups ham, julienned strips
- small can sliced olives
- 8 oz. spaghetti, cooked
- 1/3 cup grated parmesan
- 1/4 cup parsley, chopped
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 eggs, beaten
- 1/3 cup cream or half & half (optional)
1. Brown bacon in skillet; drain on towel and crumble. Set aside. Remove fat from skillet.
2. Add butter and olive oil to skillet, heat on medium. Sauté onion, garlic, ham and olives for three to five minutes.
3. Add cooked spaghetti, bacon, parmesan, parsley, salt and pepper. Stir well. Remove from heat.
*** The original recipe just calls for three beaten eggs. However, I like my carbanara a little creamier, so I beat the three eggs with 1/3 cup cream or half & half.
4. Add eggs, or eggs & cream mixture and toss. Sprinkle with shredded parmesan and serve at once.