Mexican Carbonara

Must eat…really don’t feel like cooking…should eat something good for me…it’s just me tonight…don’t want a lot of leftovers…okay, enough!

Something fast and quick:  Carbonara.   While I like the typical Italian Carbonara, I really wanted something with a little more oomph.   My tomatoes are starting to lose their ability to grow (Hello? I thought tomatoes liked heat?), and I had one Yellow Boy tomato and one Arkansas Traveler hanging by their lives on the vine, begging me to eat them before the squirrels, the worms, etc., got to them first.  Here’s my oomphed up version of Carbonara.

Mexican Carbonara

1/2 pound linguine, cooked al dente
6 slices of quality bacon
4 garlic cloves, chopped
1/4 teaspoon red pepper flakes
2 eggs, beaten
1/4 cup heavy cream (or half/half)
1/2 cup diced tomatoes
1 avocado, diced
1/3 cup crumbled Queso Fresco cheese
2 tablespoons chopped fresh cilantro
Salt and pepper, to taste

While salted water for linguine is preparing to boil, fry bacon until crisp.  Reserve 1 teaspoon bacon fat in pan.  Crumble bacon and set aside.  Cook garlic and red pepper flakes in reserved bacon fat over low heat until garlic has softened.

Cook linguine according to package directions (al dente).  Prior to draining, reserve 1/2 cup of pasta water.  Do not, I repeat, do not rinse pasta.

Beat eggs and heavy cream together.  Quickly whisk 1/8 cup of reserved pasta water and garlic/pepper mixture with egg mixture and add, tossing briskly, into hot pasta.   Keep tossing until entire mixture has coated pasta and is not runny.  If pasta appears too dry, add additional reserved pasta water (or more cream), as needed until mixture is creamy, but again, not runny.

Plate pasta and top with crumbled bacon, avocado, tomato, cilantro, and Queso Fresco.  Add salt/pepper to taste.   Feeds 4 if each is a size zero, otherwise, feeds 2.5!


1 Comment (+add yours?)

  1. Gumbo1956
    Aug 15, 2010 @ 07:50:58

    That sounds and looks really yummy! You’re also funny, “…if each are a size zero…” Ha!


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