Frugal Fridays: Pasta Carbonara

Some days you just need some pasta. Over the last few years pasta has gotten a bad reputation. Well, I'm in love with this "bad boy" of the food world. There are so many new varieties with extra benefits that I just can't find a valid reason to avoid it. If loving pasta is wrong I don't wanna be right.
It can be mixed with nearly anything. It can be part of an appetizer, salad, main course or dessert. It's easy to make for one or fifteen. Let's not forget that fabulous post-carb high (that as part of a well-balanced meal won't leave you crashing later). Simply put: What's not to love? You can make your own or buy it dried. More and more fresh varieties are popping up everyday and since you can mix it with nearly anything it's a fantastic way to sneak a little extra nutrition in on your kids (or whoever it is you need to trick). Depending on which sauce you use it's also a great way to plump up those darn skinny friends.

Frugal Tip: Stock up on dried pasta when you find it on sale. It's a great way to stretch your buck, feed a crowd, cut down on meat (read: expensive) usage and up you veggie intake*. Personally, I get Organic Whole Wheat Pasta at Sunflower market for just $1 a pound.

Pasta Carbonara (adapted from Tyler Florence)
Feeds 6-8 (read:makes a ton!)

• 1 pound dried, whole wheat lingiune or other long noodle
• 8 slices bacon, cut into pieces
• 1 onion chopped
• 4 eggs
• 6 tablespoons of cream (I used half an half and just used a little less)
• 1/3 cup grates parmesan
• Freshly cracked black pepper
• Red pepper flakes
• parsley to garnish.

Start a large pot of water to boil and salt generously.In a large saute pan cook bacon over medium heat until crispy. Remove bacon and set aside. Add onion and saute in bacon drippings until very soft, about 8 minutes. Somewhere in there add the pasta to the water and cook to al dente.
In a large bowl whisk together eggs, cream, onion and bacon. Drain pasta, reserving about a 1/4 cup of water. Place hot pasta and water into bowl and toss to coat with egg mixture. Cover the bowl with a plate or pot lid and let it sit for five minutes. Shhhh. It's cooking the eggs.
Toss with parsely, cracked pepper, salt, red pepper flakes and cheese. That's it, you're done. Go eat!

* Yes, I realize this particular recipe isn't veggie packed. We'll get there another day.