It’s a new work week, it’s stinking HOT and I am tired. What do I make for dinner when I get home? I wanted to make something effortless and quick, because I did not feel like hanging out in my poorly ventulated kitchen.
Also I had been nursing the headache from H-E-double hockey sticks and just was not in the mood to do anything that required any kind of real effort. In summation I was tired, sweaty and I had an 8 ton elephant sitting on my head. Do you know what it’s like to have an 8 ton elephant on your head and a yappy dog that won’t shut up? Not pointing any fingers. *nodding towards Buster*
I could have milked the whole headache deal and asked Hubby to make some dinner. But I didn’t feel like peanut butter and jelly or honey nut cheerios for dinner. So like a good wife, acutally just a hungry wife, I decided to whip something up in the kitchen.
Then I remembered a Creamy Chicken Carbonara I made a while back, but I had no cream. That is when I decided to make an Almost Carbonara. Really the only thing that is has compaired to a carbonara is the fact that it has bacon and an egg, but humor me why don’t ya. Remember I was tired, sweaty and carrying around and elephant.
The result of my “Almost” Carbanora was delightful! We absolutely loved it and of course it was easy to make. We are big fans of the incredible edible egg. Hubby did think it was a little funny to see a fried egg over pasta but when he cut into that egg and the yolk poured over the pasta, he was sold. The yolk made it creamy and the bacon was nice and crispy. I also thought that the tomatoes made a great addition, they were sweet and popped in your mouth. Go ahead lay a fried egg over your pasta, you will thank me.
Almost “Carbonara” (serves 2)
- 3 cups cooked pasta
- 4 strips thick cut bacon (reserve 2 Tbs of drippings)
- 3 cloves garlic, minced
- 1 Tbs fresh oregano, minced
- 1 Tbs fresh rosemary, minced
- 3 tbs extra virgin olive oil
- 2-4 eggs
- 12 grape tomatoes, sliced
- 1/4 cup parmesan cheese, shredded
- 6 leaves fresh basil, torn
- salt and pepper to taste
Boil pasta and drain.
Slice bacon fry in pan. Reserve 2 tbs of bacon drippings, drain bacon pieces on plate lined with paper towel, set aside.
Add 3 tbs of olive oil, reserved bacon drippings, herbs and garlic to hot skillet. Saute for about a minute and add eggs. Fry eggs keeping yolk soft and creamy. Remove eggs from pan and set aside.
Quickly combine pasta, pan drippings, tomatos, bacon and parmesan cheese. Toss pasta, drizzle more olive oil if desired. Season with salt and pepper to taste.
Top pasta with fried egg, garnish with torn fresh basil and serve hot.
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