We have a favorite Italian restaurant we go to in Lehi Utah called Bona Vita. There is nothing there that we wouldn’t order again. Everything is amazing especially their Coconut Italian Soda. Mmmmmm! My husband took me there for Mothers Day Dinner on Saturday and he ordered the Carbonara. We fell in love with it and had to come up with our own version at home to serve to the family. So my husband made his version of Carbonara using Bow Tie Pasta instead of spaghetti and a few different cheeses to make it especially flavorful. The recipe is pretty simple compared to  some, and I think your family will love it as much as ours did.
Bow Tie Carbonara Pasta
- 1 pound Bow Tie PastaÂ
- 2 tablespoons extra-virgin olive oil or butter
- 8Â ounces pancetta or ham or bacon, cubed or sliced into small strips
- 4 garlic cloves, finely chopped
- 2 large eggs
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesean, plus more for servingÂ
- 1 cup freshly grated Asiago
- 1 cup frozen or fresh peas
Cook the pasta according to package directions while preparing the rest of the ingredients. It is super important that the pasta is HOT when adding the egg mixture since this is how the eggs cook in the sauce.
Heat the olive oil in a deep skillet over medium heat. Add the pancetta or ham or bacon and saute for about 3-4 minutes until heated well. Add the garlic and peas and saute for about 2 minutes.
Beat the eggs, heavy cream and cheeses together in a mixing bowl making sure to stir well so there are no lumps.
Drain the pasta and reserve about a cup of the pasta water. Add the HOT bow tie pasta to the pan and stir to coat the pasta in the fat from the meat.
Remove pan from heat and pour the egg and cheese mixture over the pasta.
Stir well until the eggs thicken but do not scramble them. You want them to be the consistency of a sauce. If you need to thin the sauce add a little of the reserved pasta water until it reaches the desired consistency. Sprinkle more shredded cheese and season with freshly cracked black pepper and salt to taste.
Serve with more shredded Parmesan and Asiago cheese.
Ingredients
- 1 pound Bow Tie Pasta
- 2 tablespoons extra-virgin olive oil or butter
- 8 ounces pancetta or ham or bacon, cubed or sliced into small strips
- 4 garlic cloves, finely chopped
- 2 large eggs
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesean, plus more for serving
- 1 cup freshly grated Asiago
- 1 cup frozen or fresh peas
Instructions
- Cook the pasta according to package directions. Meanwhile make the sauce. It is super important that the pasta is HOT when adding the egg mixture since this is how the eggs cook in the sauce. Heat the olive oil or butter in a deep skillet over medium heat. Add the pancetta or ham or bacon and saute for about 3-4 minutes until heated well. Add the garlic and peas and saute for about 2 minutes. Beat the eggs, heavy cream and cheeses together in a mixing bowl making sure to stir well so there are no lumps. Drain the pasta and reserve about a cup of the pasta water. Add the HOT bow tie pasta to the pan and stir. Remove pan from heat and pour the egg and cheese mixture over the pasta. Stir well until the eggs thicken but do not scramble them. You want them to be the consistency of a sauce. If you need to thin the sauce add a little of the reserved pasta water until it reaches the desired consistency. Season with freshly cracked black pepper and salt to taste. Serve with more shredded Parmesan and Asiago cheese.
This looks amazingly tasty! I’m going to add it to my meal list for next week!