Carbonara Homage to Buffalo

Today I came home hungry to a virtually empty fridge.  The only residents were some eggs, a carton of 1% milk, bacon, some leftover cheese (jarlsburg and gorgonzola), apple cider, and one of the saddest-looking onions I’ve ever seen.  Luckily, my hoarding tendencies have left me with a large amount of whole grain pasta, so I won’t actually starve anytime soon–I just run the risk of eating really boring dinners.

Not tonight, however…

Tonight?  I give you… (dun-da-da-DAH!!!)

Buffalo Carbonara!! (HOORAY!!!)

1 package organic whole wheat spiral pasta
3 pieces bacon, cut into thirds
1/2 cup 1% milk
4 eggs
1/2 cup gorgonzola (crumbled)
salt and black pepper to taste


In a large skillet, cook the bacon on medium heat until crispy (or not so crispy, I don’t care). In another pot, cook up the pasta according to directions. When bacon is cooked, transfer to a paper towel.  Do not empty the skillet of its lovely drippings.

Meanwhile, combine eggs, milk, gorgonzola and salt and pepper.  Beat ’em all together.

Once the pasta is done, drain it.  Add just a little water to the skillet. Transfer as much as you can into the skillet and start stirring.  Slowly add the egg/milk mixture and fold into the pasta, keeping it moving so you don’t get glorified scrambled eggs at the bottom of the skillet.  Put the bacon back in too.  Once they’re well mixed, pour the whole thing back into the pasta pot and mix some more.

DONE!  Well, actually, I ended up microwaving a half-package of frozen peas for two minutes and adding that too… I feel guilty if I don’t have any veggies with it.

Very easy, and pretty darn good for a desperate dinner!  Could only be conceived by a Buffalonian.  🙂


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