Cold fall days make me crave pasta, and warm mac & cheese and bacon carbonara are two creamy, hearty favourites. It occurred to me recently I could meld the two into one bacony, cheesy, creamy bowl of deliciousness. Macaroni carbonara is easier to make than mac & cheese – simply cook and crumble bacon, and stir eggs and Parmesan together with a fork, then toss with the warm pasta and the eggs will cook with its residual heat. Start to finish, this meal comes together in less than 15 minutes. It’s real food fast.
half a 1 lb pkg. dry macaroni
4-8 slices bacon, chopped
canola oil (optional)
3 large eggs
1/2-1 cup grated Parmesan cheese
freshly ground black pepper – lots
In a large pot, boil the macaroni until tender. Drain well, reserving a bit of the cooking water.
Meanwhile, cook the bacon until crisp; set aside. In a small bowl, stir the eggs and Parmesan together with a fork.
As soon as the pasta is done, drain it and return it to the warm pot. Pour the eggs overtop, and add the egg mixture and bacon. Toss with tongs, adding a little reserved pasta water if you like, until the eggs are cooked (they will be after a minute as long as the pasta is still steaming) and the sauce is as saucy as you like it. Season with pepper (the cheese is probably salty enough). Do all this over the warm stove if you need to.
Serve immediately. Serves 4.