Pasta carbonara is a weeknight dinner staple for many, praised for its simplicity and rich flavors. For those seeking a delightful variation on the classic, the Pioneer Woman offers an inspired take that elevates this dish with a generous infusion of garlic and fresh parsley. This recipe, drawing inspiration from the popular food personality, maintains the creamy, comforting essence of traditional carbonara while introducing a vibrant, aromatic twist.
Pasta carbonara
What sets this Pioneer Woman Spaghetti Carbonara apart is the bold addition of garlic and parsley. While classic carbonara relies on a few key ingredients like eggs, bacon, and Parmesan cheese, this version incorporates a substantial amount of fresh garlic and a generous bunch of parsley. This simple yet impactful change breathes new life into the dish, making it both familiar and excitingly different. It’s a perfect way to use up fresh parsley and introduce a fresher, brighter element to the typically rich carbonara.
Pasta carbonara with garlic and parsley
This recipe remains relatively quick to prepare, although the extra chopping for garlic, onions, and parsley adds a few more minutes to the prep time compared to a traditional carbonara. However, the result is well worth the minimal extra effort. The recipe avoids heavy cream, focusing on the classic emulsion of eggs and pasta water to create a creamy sauce, keeping the dish flavorful yet not overly heavy. The abundance of parsley ensures that the richness is balanced with a fresh, herbaceous counterpoint.
Close up of Pioneer Woman spaghetti carbonara
Pioneer Woman inspired spaghetti carbonara serving
Easy Pioneer Woman spaghetti carbonara recipe
Pioneer Woman Spaghetti Carbonara Recipe
This Pioneer Woman spaghetti carbonara recipe elevates the classic dish with loads of garlic, onions, and fresh parsley, creating a flavorful and easy weeknight meal.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories per serving: 630 kcal
Ingredients
- 8 ounces spaghetti
- 4 slices bacon, thinly sliced
- 1 small onion, finely chopped
- 4 cloves garlic, sliced
- ½ cup dry white wine or chicken stock
- ½ cup chicken stock
- 3 large eggs
- 1 cup grated Parmesan cheese, plus extra for garnish
- 1 bunch fresh parsley, chopped
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Cook bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside on paper towels, reserving 1-2 tablespoons of bacon grease in the skillet.
- Add chopped onion to the skillet with the bacon grease and cook over medium-high heat, stirring frequently, for 2-3 minutes until softened.
- Add sliced garlic to the skillet with the onions and cook for another 2 minutes until fragrant. Remove onion and garlic from the skillet with a slotted spoon, leaving the grease behind, and set aside with the bacon. Discard any remaining grease in the skillet.
- Return the skillet to high heat and deglaze the pan by pouring in white wine or chicken stock. Scrape up any browned bits from the bottom of the pan. Add ½ cup chicken stock and bring to a simmer. Return bacon, onion, and garlic mixture to the skillet and simmer, covered, over low heat to keep warm, ensuring the liquid doesn’t evaporate too much.
- While the sauce simmers, cook spaghetti according to package directions until al dente.
- In a large bowl, crack eggs and whisk lightly. Add grated Parmesan cheese and chopped parsley to the eggs, reserving a little Parmesan and parsley for garnish. Mix well with a fork to combine.
- Drain the cooked spaghetti and immediately add the hot pasta to the egg mixture in the bowl. Toss quickly and thoroughly to coat the pasta with the egg mixture. The heat from the pasta will gently cook the eggs and create a creamy sauce.
- Add the bacon, onion, and garlic mixture to the pasta and toss to combine. Stir in butter until melted and incorporated. Season with salt and pepper to taste.
- Serve immediately, garnished with extra grated Parmesan cheese and chopped parsley.
Recipe Notes
Recipe adapted from The Pioneer Woman’s Pasta Carbonara recipe, adding a generous amount of garlic, onion and parsley for enhanced flavor.
Nutrition
Nutrition Information
Garlic Pasta Carbonara Recipe
Amount per Serving
Calories: 630
*% Daily Value
Fat: 34g 52%
Saturated Fat: 14g 88%
Cholesterol: 143mg 48%
Sodium: 706mg 31%
Potassium: 388mg 11%
Carbohydrates: 49g 16%
Fiber: 2g 8%
Sugar: 3g 3%
Protein: 23g 46%
Vitamin A: 455IU 9%
Vitamin C: 3.9mg 5%
Calcium: 191mg 19%
Iron: 1.8mg 10%**
- Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: Nutritional information is an estimate and should not be considered professional nutritional advice.
