Meatball Carbonara
This rich and creamy dish is perfect for entertaining. Carbonara is traditionally made with spaghetti, eggs, cheese, and Italian bacon.
INGREDIENTS | SERVES 8
- ½ (16-ounce) package frozen cooked meatballs
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (16-ounce) package spaghetti pasta
- 4 eggs
- 2 egg yolks
- ¾ cup heavy cream
- 1 teaspoon dried Italian seasoning
- 1 tablespoon lemon juice
- ½ cup grated Parmesan cheese
Bake meatballs according to package directions. When done, remove from oven, cut each meatball in half, and set aside. Bring a large pot of water to a boil.
In large saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
Cook pasta according to package directions until al dente. Meanwhile, in medium bowl beat eggs, egg yolks, cream, seasoning, lemon juice, and Parmesan cheese until creamy.
Drain pasta, reserving ½ cup cooking water.
Add pasta immediately to onion mixture and toss. Then add egg mixture and remove from heat. Toss gently with tongs, adding more pasta water if necessary, until mixture is creamy.
Add meatballs and serve.
Carbonara
Carbonara is made by tossing an egg yolk and cheese mixture with hot pasta; the eggs cook on contact. Adding cream makes the recipe a little more forgiving and so much easier to make. Use fresh eggs from a good retailer and follow expiration dates closely.
