This is one of my favorite recipes to make. It’s really quick to pull together, and I always have everything on hand in the fridge and pantry, making it great for my #EffortlessApril. I’ve already got it up on the blog here, with step by step photos, because when I only had two kids I seemed to have a lot more time for writing posts. Seeing as I posted it three years ago though, it was time to pull it back to the front so everyone can see it.
The best part of carbonara is that you can substitute what you have on hand. If you don’t have pancetta, use bacon. If you don’t have fresh parsley, use dried. If you don’t have both of the cheeses, just use one.
This is meant to be a quick and easy dinner that you can make last-minute when you’ve forgotten to take something out of the freezer, or just because it’s delicious. I don’t want to play that down either – this is the pasta recipe that convinced me you don’t need to go out for pasta any more. In less than 30 minutes you’ll be eating something just as good as you can get at your favorite Italian restaurant.