Kid-Friendly Pasta Carbonara

I was raised on pasta – by compromise, not by choice. My sister has always been a picky eater and for about a 10 year span she would eat only three foods: pasta, Mac ‘n’ Cheese (yes, brand only) and hot dogs. Eventually her tastes developed, and the dishes we ate became more varied.

I recently discovered a dish that covers all three of her favorite dishes as a child, Spaghetti Carbonara. The mixture of pasta, cheese, and bacon (almost like a hot dog) has made it her favorite dish for me to make.

Maybe you can convert some of your picky eaters with this delicious cheesy, meaty, pasta dish!

Pasta Carbonara

Ingredients:

• 1 box linguine pasta (you can choose your pasta type, but I find fettuccini, linguine, or spaghetti works best)
• 6 strips of bacon
• 3 cloves garlic minced
• 1 onion chopped
• 2 tablespoon olive oil
• 3 eggs, beaten
• ½ cup smoked cheese (Gouda works well)
• ½ cup grated parmesan cheese
• Salt and pepper to taste
• Chopped parsley

Directions:

1. Cook pasta in boiling water until it is al dente. Make sure to add some salt and olive oil to your water before it starts boiling to add flavor and prevent the pasta congealing. Set aside and toss with 1 tablespoon of olive oil.
2. Meanwhile in a skillet cook the bacon strips until slightly crisp, remove them and drain them on paper towels. When drained chop them up into smaller pieces.
3. Leave some of the bacon grease in the skillet and add 1 tablespoon of olive oil. Add the onion and cook until the onion becomes translucent and tender (not soggy!) Then add the garlic and cook for another minute.
4. If you did not buy pre-shredded cheese, you can take this time to shred your cheese.
5. Take the skillet (with onions, garlic, and bacon oil) and add the bacon and pasta to it. Cook for a few minutes until the pasta is heated through. Add the three beaten eggs and toss constantly to coat thoroughly (you don’t want cooked eggs, just pasta with a light egg coat). Throw in the cheeses toss quickly and then remove from heat (the mixture will continue cooking).
6. Sprinkle in some salt and pepper, toss to coat, and then sprinkle the Parsley on top. Serve quickly and enjoy!

Brianna Rogers is a junior at Brown University majoring in both Business and Environmental Studies.

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