Spaghetti Carbonara

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It’s time, friends. Time I get back on the grind that is work. Time to get up & put on skirts instead of leggings. Time to send e-mails as opposed to getting them from only Papa John’s. It’s time.

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I will miss watching Netflix & doing yoga all day. Rolling around on the floor with Topanga & running toΒ Target whenever I get the urge to browse the sweaters.

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There’s a certain monotony in a 9-5 that is surprisingly comforting. Like a lil blanket of knowing what each day is going to hold.

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Another perk: I get to go shopping for new “work clothes” this weekend – woo hoo!

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I made some stupid good spaghetti carbonara to celebrate my re-emergence as an emerging adult.


Time: 45 minutes (prep + cooking) | Serves: 4


  • 1 lb. of whole wheat pasta
  • 6-8 strips of bacon, cut in chunks
  • 1 onion, diced
  • 3 eggs
  • 1/4 cup of skim milk
  • 1/4 cup of parmesan cheese, grated + more for serving
  • 1 tsp. of crushed red pepper
  • 1 tbsp. of butter
  • 1 tbsp. of basil + more for serving
  • S+P, to taste

How to:

  • Cook pasta in a pot of boiling, salted water, strain + set aside
  • Cook bacon in a dry skillet over medium heat until desired crispiness
  • Add onion + S+P to the skillet + cook for another 3-5 minutes
  • In a bowl, whisk together eggs + milk + cheese + crushed red pepper + some P
  • Add pasta + butter back to the hot pot it boiled in, with the heat on low-medium, stir it to ensure it doesn’t stick
  • Slowly add in the egg mixture, stirring constantly
  • Once noodles are coated, add bacon + onions + basil
  • Serve piping hot with extra basil + cheese + melt away in the decadence



16 thoughts on “Spaghetti Carbonara

  1. Kappa Language School says:

    Onion, basil and milk in Carbonara? Interesting variation on the original recipe (no milk, no onion, no garlic, no basil: just egg, parmesan, pecorino and pepper), although if you try to cook this one in Rome you might get assaulted by an angry mob… πŸ˜‰

    Liked by 1 person

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