Our Carbonara Breakfast

Last Sunday we woke up starving, which is normal. Because we've been so busy lately and thus neglecting grocery shopping there weren't many options as far as breakfast without going out. Hmm, bacon, eggs, cheese. No, not bacon and eggs which would have been much more normal. I decided on carbonara because I'm just weird like that. After searching my shelf for about 30 seconds and not finding a recipe I was not deterred. I figured that I knew enough of the basics and so barreled on. Boiling pasta, check. Crispy bacon (this time with peppers and garlic), check. Now, hmm, how does the egg sauce go? I ended up making it in a moderately time consuming way. Then, I made the mistake of adding olive oil at the very end. I wanted a shiny sauce but instead the olive oil caused my creamy concoction to break slightly. Oh well, it was just a casual breakfast anyway and was still very tasty. I did, however, underestimate the richness of this dish and we decided to cut the meal with ice cream of course. It was an interesting way to start the day. For a more traditional, and reliable, method for making carbonara check out this Italian Food Network video.
You can also watch PrincessDiana161 on YouTube, who, along with her husband Frankie, is hilarious. She has quick version for making carbonara where you cook the eggs in the steaming hot pasta. Although it looks super easy and is probably safe, I like the idea of cooking the eggs in a pan better.

Serves 4-6

1 lb pasta (I used long cut ziti)
1/2 lb bacon, chopped
1 small bell pepper (I used a small red mexibell and half a green bell)
1/2 tsp crushed garlic
3 eggs
1/4 c. ice water
1/4 tsp black pepper
2-3 c. boiling pasta water
1/4-1/2 c. parmesan, grated

1. Boil the pasta until al dente. Drain, reserving the water. Put the pasta in a large mixing bowl, cover, and set aside.
2. Meanwhile, cook the bacon and peppers over medium heat until crisp. Add the garlic and cook 1-2 min. Remove bacon mixture to a small bowl.
3. Drain all but 2 tbsp of the bacon grease and return the pan to medium-low heat.
4. In a small bowl, stir together the eggs, ice water and black pepper until frothy.
5. While stirring adding the egg mixture to the grease. You want the eggs to begin to thicken but not scramble. Stir continuously. If the mixture begins cooking too fast remove pan or turn heat down.
6. Add the boiling pasta water a ladle at a time, cooking about 2 min between additions.
7. After you've added about 2 c. of water, add the parmesan and continue stirring. Your sauce is done when it is creamy and thick enough to coat the back of a wooden spoon.
8. Add the finished sauce to the pasta, along with the bacon mixture.
9. Stir well to combine. Serve immediately.