In 30 minutes, you can enjoy this silky, creamy macaroni carbonara! It is lighter than the traditional version with a secret ingredient that you're going to love.
Toppings: more parmesan, black pepper, fresh herbs (basil or parsley)
Instructions
In a large bowl or liquid measuring cup, combine eggs, mascarpone, and parmesan cheese. Set aside.
Cook bacon in a large saucepan over medium heat until it becomes crispy, about 4-5 minutes. Remove the bacon and drain on a paper towel-lined plate and set it aside. Drain excess pan from the pan leaving about 1 tablespoon of bacon grease.
Bring large pot of water to boil. Add pasta and cook for 7-8 minutes, until al dente.
In the meantime, cook the diced onions over medium heat in the bacon grease for a couple of minutes. Add garlic and red bell pepper. Cook until softened, about 5 minutes.
When the pasta is done, drain, reserving a cup of the pasta water. Add two tablespoons of this water to the egg cheese mixture.
Pour the hot pasta into the pan set at low heat. Immediately pour the egg cheese mixture on top, stirring continuously, until the pasta is well coated. If too thick, add some reserved pasta water until desired consistency is reached.
Set aside a portion for baby. Add crispy bacon, more parmesan, and black pepper to taste.
Notes
Need to be quick! You want to add the egg sauce while the pasta is still hot and toss continuously. This will allow for the egg sauce to cook from the residual heat of the cooked pasta.
Store any leftovers in the refrigerator for up to 3 days. I don't recommend freezing.