Easy Pasta Carbonara
Spaghetti carbonara doesn’t usually pop into the mind as a recipe for athletes, recovery or even being healthy. It’s also not the easiest recipe to master for the average home cook since you have to make the perfect sauce with only eggs and egg yolks
So why in the world am I about to try and sell you on making a version of pasta carbonara for recovery?
Because you don’t have to make the perfect sauce with this carbonara recipe and when you roll into the door from a hard training session – you don’t eat diet food. You eat real food for recovery and that means carbs, fat, protein and calories.
What I like about this pasta dish is that it comes together really fast and there is really no way to screw it up. You just sauté some bacon and when it’s almost crisp, rub a paper towel on the bottom of the pan to soak up some of the fat, sauté some onion, toss in the pasta and coat, take off the heat, add in the eggs, Parm and stir until the eggs are cooked.
Quick Note: For a vegetarian version of this dish – sauté the onions in some olive oil to omit the bacon.
Get the best recipes, tips & test kitchen advice delivered to your inbox.
Recovery Pasta Carbonara Recipe for Athletes
- 6 ounces of spaghetti or linguini
- 2 pieces of bacon
- 2 eggs, beaten
- 1/2 small yellow onion or 1/2 cup chopped
- 1/2 cup freshly grated Parmesan cheese
- Bring a pot of water to a boil and a sauté pan to medium heat.
- While the water is coming to a boil, dice the bacon and place in the sauté pan. Stir it around every so often so you can get it crisp.
- Water should be boiling so salt the water and place in the pasta. Stir.
- Chop the onion. Take a look at the bacon. After about 5 minutes the bacon should be pretty crisp and the fat rendered out. Take a paper towel to absorb some of the bacon fat. Not all of it - you want maybe at most, a tablespoon left in there.
- Now add in the onion and sauté for a few minutes. It shouldn't take long for the onion to get soft.
- At this point the pasta should be done (if not, turn the heat off the sauté pan until it is) drain the pasta but RESERVE about 1/4 cup of the water.
- Place the pasta in the sauté pan with the bacon and onion. Mix so the bacon fat covers the pasta. Add in the water, the eggs and Parmesan cheese. Mix quickly and take off heat. Keep mixing until the eggs are cooked all the way. It's ok if they scramble. Mine did :)
Sugar Conscious, Vegetarian, Pescatarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher