Pasta Carbonara with Shallots can be on your table in under 25 minutes! Eggs, bacon, Parmesan, Romano and shallots combine to make a delicious, creamy sauce for linguine, spaghetti or fettuccine. My recipe has no bacon grease; instead, a little olive oil and butter provide fantastic flavor!
Ahhh, all is right again on my blog, because…pasta! I’ve finally figured out how to make carbonara that isn’t dry nor full of bacon grease. So, I give you pasta carbonara with shallots. It’s delicious!
Carbonara usually consists of pasta with eggs, bacon, Parmesan and Romano cheeses, and garlic. The dish traditionally relies on bacon grease and olive oil for fat and flavor. But, I just don’t like the taste nor texture of bacon grease in my food. And, I found that by the time I added enough garlic to be noticeable, it was a bit harsh here. Darn! I wondered how the heck I could make a carbonara we’d love.
Suddenly, I remembered my Pasta alla Pomegranate Vodka with Bacon. For that dish, I cook the bacon in the microwave to avoid a pan full of grease. Then, I skip the garlic and instead, sauté shallots in butter and olive oil. My Bucatini with Clams and White Wine includes shallots and the butter + olive oil combo too (although it has garlic as well.) Surely, I could rely on shallots — with their fabulous flavor that’s almost a cross between onions and garlic, plus their ability to nearly melt into a pasta dish — to make my carbonara sing.
So, I made pasta carbonara with shallots, and even the angels were singing. The dish has a velvety texture, thanks to the butter, nice bacon flavor without the grease, and a cheesy, shallot-ey goodness that makes you throw caution to the wind and grab seconds.
It’s everything you’d want in Italian comfort food. Pair it with a salad or wilted spinach and garlic for a lovely, quick meal that tastes like a million bucks.
(Recipe Source: Cooking with Mamma C)