Now, before you start some kind of vendetta or fatwah against me, I know that a true carbonara doesn't contain any vegetables, but when a girl falls off the no-carb wagon, she needs a veggie or two to break the fall.
What you'll need:
- 1/2 pound of spaghetti (whole wheat in my case)
- 1 onion, diced
- 1 clove garlic, minced
- 3 pieces of bacon, chopped
- 1 cup marinated artichoke hearts, chopped
- 1 cup frozen peas
- 2 eggs
- 1 cup Parmesan cheese
- salt and pepper to taste
Put a pot of water on to boil and salt it generously.
Brown the bacon in a skillet over medium-high heat.
Add your onion and saute until they just start to brown.
When the water comes to a boil, add your pasta. Cook for about 9 minutes, until al dente.
Drain the pasta, but reserve some of the pasta water for the sauce.
Whisk the eggs, and then whisk in about 1/2 cup of the pasta water to temper the eggs (this cooks them slightly so that they don't become scrambled when you add them to the hot pasta).
Add a little pasta water to the pasta pan, then the tempered eggs and then the meat and veggies from the skillet.
Add your cheese and freshly ground pepper to taste. Then fill a bowl and enjoy! It's truly delicious!!!