Leave it to a pastor to make one of my absolute favorite and most heavenly pasta dishes known to mankind, a recipe that also happens to be the most fattening pasta dish known to mankind.

First, slice up 1 pound of bacon into pieces about one inch wide. Once they’re sliced, just toss your bacon pieces into a stainless steel pan. Cook until browned and crisp. While the bacon’s cooking, set a pot of salted water (I use about 2 tablespoon of salt for a gallon of water) on the stove for our pasta. When it comes to a boil add your linguine and cook until al dente, tender-firm. Next, chop your onion. When the bacon is cooked, scoop it out with a slotted spoon and set it onto a plate. Reserve the bacon grease! We still need that stuff. Throw the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes. In the meantime, thinly slice the garlic. After the onions have cooked for a couple of minutes, throw in the garlic. Adding it after the onions have cooked a little will prevent the garlic from burning. After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon. Discard the grease. Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine (or chicken stock). Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return bacon, onion and garlic back to the pan. Let simmer over medium heat. Crack four eggs into a large bowl. Add most of the Parmesan cheese, and rough chop the parsley, adding it into the eggs as well. Leave a little Parmesan and parsley out for a garnish. Mix well with a fork. Drain the water from your pasta. Be sure the pasta is very hot. Add the pasta to the egg mixture and then add the bacon/onion mixture. Finally throw a ½ stick (1/4 cup) of butter in there. Mix it all together well. Pepper to taste. Garnish with Parmesan and parsley. And you’re done! Enjoy!

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1 c. White Wine (or Substitute Another Cup Of Stock)

Pastor Ryan’s nice. He didn’t want you guys to miss a brand spankin’ new recipe this morning just because I spent an entire weekend eating leftover lobster tail on my hotel bed, And leave it to a pastor to make one of my absolute favorite and most heavenly pasta dishes known to mankind, a recipe that also happens to be the most fattening pasta dish known to mankind. There’s a correlation there, you know. Enjoy, and I’ll see you in my kitchen tomorrow! -PW

Hey there everyone! It’s Ryan and I have something to declare:

Today will be a good day.

Today will be a good day because bacon and eggs are going to come together with pasta, and for that reason alone, today shall be called good. For those of you who do not know, this is Carbonara.

Pasta alla Carbonara is a traditional Italian dish we Americans have pretty much perverted with all kinds of crazy stuff. We do that sometimes. But today, we’re going to stick very pretty close to the authentic Italian version of this amazing and surprisingly simple pasta. Ready to rock? Let’s roll.





For this recipe, we’ll need:

* 1lb linguine pasta

* 4 eggs

* 1 pound bacon or pancetta

* 1 1/2 cups Parmesan cheese

* 8-12 cloves of garlic

* 1 large onion

* 1 cup chicken stock

* 1 cup white wine (or substitute another cup of stock)

* 1/2 stick of butter

* 1 handful of parsley

* 1-2 tablespoons black pepper

THIS SHOULD EASILY FEED 4 ADULT HUMANS.

Now, as is the case with all good things in our lives, we’ll begin with BACON.





First, slice up 1 pound of bacon into pieces about one inch wide. These will become bacon bits, which I believe to be the magical fairy dust of the food world.





Once they’re sliced, just toss your bacon pieces into a stainless steel pan. Non-stick will work fine too, but stainless will help us achieve more depth of flavor later on. So let’s get that bacon browning.





While the bacon’s cooking, set a pot of salted water (I use about 2 tbsp. salt for a gallon of water) on the stove for our pasta. Next, we need to chop our onion.





I won’t go into all the details of how to chop an onion as Ree has already taught us that.









Keep an eye on that bacon, as it would be a terrible tragedy to burn it. Burned bacon is not tasty. The way it looks here is pretty much the amount of doneness we need.





Once the desired bacon bliss has been achieved, just scoop it out with a slotted spoon and set it onto a plate. And don’t dump the grease!…er…uh…I mean…uh…”the renderings.” Yeah, don’t dump out the renderings. We still need that stuff.





Okay, now that we’ve spooned out all of our bacon, we can throw the diced onions into the bacon grease.





Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.

In the meantime, we can slice up our garlic.





I like to slice the garlic in thin sheets for this recipe instead of mincing it. I don’t know why, I just do.





After the onions have cooked for a couple of minutes, throw in the garlic. Yes, all of it! Adding it after the onions have cooked a little will prevent the garlic from burning. Garlic burns up a little faster than the onions.





If your water is boiling by now, go ahead and add in your pasta. I’m using linguine. It should take about 9-10 minutes.





After the onion and garlic have cooked for another couple of minutes, they should be removed from the pan with our slotted spoon, leaving the grease…um…renderings behind.

I think I like the word “grease” better. How ’bout you?





Yum. Yum yum. Yum yum yum.





Okay: NOW’S THE TIME TO DISCARD THE BACON GREASE. Once we’ve gotten rid of that grease, we should be left with a pan that looks something like this—a little greasy, with all the nice brownness still stuck to the bottom of the pan. Place the pan back on high heat until it starts to smoke a little.





As soon as the pan begins to smoke, pour in your white wine (or chicken stock if you’re not into the whole wine scene.) If you’re cooking on a gas range, you may want to remove the pan from the flame when you pour in the wine, as it can sometimes ignite.





Using a whisk, fork, spatula, or wooden spoon, you’ll want to scrape the bottom of the pan vigorously until the little bits of flavor have released themselves into the liquid. Voila! You’ve just deglazed a pan!





After scraping, I’ll add in my 1 cup of chicken stock.





Then I’ll return my bacon, onion, and garlic to the sauce I’ve just created.





Now we’ll stir it all together and let it simmer over medium heat.





Allowing the hot part of our sauce to simmer, we’re now going to crack those four eggs into a large bowl. The bowl needs to be large enough to hold all the pasta and other ingredients, and still leave room to stir together.





Add most of the Parmesan (leave out a little bit for a topper) and rough chop the parsley, adding it to the eggs as well. Leave out a little extra parsley for garnishing.





Mix it all up.





Now drain off the water from your steaming hot pasta.





And add the hot pasta to the egg/parmesan/parsley mixture. It’s important that the pasta be very hot, because this is what cause the eggs to thicken.





The final “layer” of the sauce goes on top of the pasta.





And I’m sorry, but right before we mix the pasta, we need to add…gulp…1/2 stick butter.





Now MIX! Tongs work great for this.





Get everything all worked together.





And be sure to add in lots of black pepper.





Combine everything…and that’s it! It’s time for us to serve it up.





Toss on a little bit more cheese and parsley and you’ve got a beautiful Italian classic.





And believe me when I tell you this: Tasting is believing. I made this Carbonara for some dinner guests the other night and we had terrible conversation during dinner.

That’s kind of a goal of mine.



Love Wins,

Ryan