Pasta Carbonara with Roasted Tomatoes
  • Cooking Time: 25
  • Servings: 4
  • Preparation Time: 10
  • 1 Pound dry pasta
  • 6 Slices bacon, cooked and crumbled
  • 3 Tablespoons margarine or margarine
  • 4 Tablespoons olive oil, divided
  • 6 Eggs
  • 1/4 Cup grated Parmesan cheese
  • 1/2 Cup white wine
  • 1 Pint grape tomatoes
  1. Cook pasta for 11 minutes in boiling water. Mix together, add cooked bacon, and let cool a bit. Melt margarine with 3 tablespoons olive oil in saucepan over medium low heat. Mix 1 tablespoon olive oil with tomatoes and season with salt and pepper. Roast in 400 degree F. oven until skins are wrinkled and starting to brown. Whisk wine, eggs, and Parmesan together. Season the mixture with salt and pepper. Add to the pan with the melted margarine and oil to check for heat. If the egg scrambles, remove the pan from the stove, lower the heat, and let it cool slightly before adding the egg mixture. Once added to the pan, cook until the sauce thickens, whisking frequently, about 8 minutes. Remove from heat and stir in pasta and bacon. After plating top with roasted tomatoes for a finishing touch.
$$$Cost per Serving: $0.53, Recipe cost $2.11