Non-Traditional Pasta Carbonara
This is a recipe that I came up with one day when I had bacon and eggs in the fridge and had my mind set on cooking a simple Pasta Carbonara for dinner but discovered at the last minute (right at the time that I was prepared to start cooking) that there was NO parmesan cheese in the cheese container, NO yellow onion and NO spaghetti pasta in the pantry. Instead, I used a trio of Cheddar, Mozzarella and Colby Jack cheese, Angel Hair pasta and red onion for this non-traditional Pasta Carbonara, and honestly, I really prefer this version to the traditional version.
I find that the egg-cheese mixture is better able to coat the Angel Hair pasta thoroughly as compared to the thicker spaghetti, and because Angel Hair is a thinner pasta, it fills you up more slowly, which means you'll very likely have more of it. Not very good if you're on a diet, but definitely a plus-point if you LOVE pasta carbonara. Recently, I have been replacing yellow onion with red onion a lot in my cooking as I feel that red onions are sweeter and more flavorful, and that really shows in this version of the pasta carbonara. Pasta Carbonara recipes I have tried in the past tend to be a little on the dry side after it cools, and in this recipe, I have chosen to add a couple tablespoons of milk to add some moisture to the sauce.
It may not consist of the ingredients for a classic Pasta Carbonara, but this version definitely adds a twist to the Pasta Carbonara that we usually have either at home or in restaurants. Hopefully you will enjoy it as much as my kids and myself have!