6-8 ounces bacon, chopped
1 large sweet onion, chopped
1 pound pasta of choice
1 cup beer (I used some hefeweizen, since that’s what we had.)
2 cups grape tomatoes
3 eggs plus 2 egg yolks
1 cup Parmesan cheese, grated or shredded
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
1. Cook bacon in large skillet over medium heat. Once bacon begins to crisp, add onion and continue cooking until bacon is crisp and onions are tender.
2. Meanwhile, bring large pot salted water to boil. Cook pasta as instructed by package directions and return to pot.
3. Once bacon is crisp, add beer and tomatoes to skillet. Increase heat to high and bring to boil. Then reduce heat to low and simmer until tomatoes begin to pop.
4. Combine eggs, egg yolks, Parmesan cheese, and garlic in small bowl. Mix well to combine. Working 1 tablespoon at a time, mix 3-4 tablespoons beer from bacon-mixture into eggs to temper. Stir egg mixture into pasta, then stir in bacon-mixture until everything is well combined.
This recipe is from Babble and it’s a different take on the standard Carbonara recipes using beer and bacon instead of wine and pancetta. Lance and I both thought the beer was a little bit overwhelming but, as Art pointed out, I did use a fairly powerful beer so it makes sense. A milder beer would have given us a milder beer taste. Obvious, right? I think that I might use this recipe in the future, just with the usual wine and added peas, just to see what happens. I’m sure it will be delicious.