Description
A twist on Pasta Carbonara with this non-traditional version: 3 types of cheese, crispy bacon and a delicious thick egg mixture. Perfection on a plate!
Ingredients
- 3 Eggs
- 2 Tablespoons Milk
- ¼ cups Grated Colby Jack Cheese
- ¼ cups Grated Cheddar Cheese
- ¼ cups Grated Mozzarella
- 1 Medium Red Onion
- 4 cloves Garlic
- 5-⅓ ounces, weight Streaky Bacon
- ½ pounds, ⅞ ounces, weight Angel Hair Pasta
- 3 Tablespoons Olive Oil
- Salt And Black Pepper
Preparation
Beat eggs in a large bowl. Add milk and grated cheeses, set aside. Set a pot of water on the stove to boil.
While you are waiting for the water to boil, chop up the red onion, garlic and bacon. When the water is boiling, add 1 teaspoon of salt and the pasta to cook (it will take about 2 to 2 1/2 minutes).
While the pasta is cooking, heat up a skillet with the olive oil and throw in chopped bacon. Cook for about 30 seconds, then add red onions. Continue to cook until pasta is al dente, reducing the heat for the bacon and red onion to low. Let it continue cooking on the stove.
Transfer the pasta to a colander to drain, and then immediately pour it into the bowl with the egg, cheeses and milk mixture. Mix the pasta in with the mixture thoroughly.
When the bacon has turned a darker colour (but not burned!), add chopped garlic and continue cooking until all the bacon is cooked to the crispiness that you prefer. Remove from heat and pour the contents of the skillet (bacon, onions and garlic) into the pasta and sauce. Mix thoroughly again, adding the pinch of salt and black pepper to taste. Serve right away!
