My husband and I just celebrated our one year anniversary and to commemorate this year, I wanted to make a special and new dinner I had never made before. Being Italian, Carbonara has always been one of my favorites. Growing up, my Grumpo, would make pasta carbonara when ingredients in the kitchen were low. It was almost always my lunch. AND it was my favorite! I still crave the way he made it all the time. I wish i remembered his amazing recipe! (DON’T WORRY, I WILL KEEP TRYING TO RECREATE IT!) Since carbonara means so much to me, I figured it would be a great dish to make my own and to make for my husband for our anniversary! Since it’s fall, I really wanted to do something with great fall flavor! This is where the carrots come in, OH and sage! Roasted carrots with sage, bacon, garlic, and shallots makes for a delicious pasta sauce! I hope you will love it!
Equipment for this recipe:
- Cookie Sheet
- Large Pot
Ingredients for this recipe:
- Angel Hair Pasta
- Carrots (I used baby carrots for convenience)
- Cream Cheese
- Parmesan Cheese
Lighter option- You can definitely lighten up this dish by omitting the cream cheese in the sauce. This will make the dish slightly more hearty, but I would still add the egg for the creaminess. You can also swap the heavy cream for 3 tbsp of chicken broth.
A little spice- To add a little spiciness to this dish, feel free to add some red pepper flakes. My grumpo used to add red pepper flakes to his and leave mine plain. This adds a wonderful amount of spice to the dish.