Rice Carbonara

8 Oct

rice carbonaraI’ve been on a rice kick lately, and this recipe makes rice the star, rather than a supporting character.  I served it with sauteed chicken, but it would be just fine on its own as a simple dinner.  You could probably even make it low fat if you used turkey bacon and fat free half and half, but what fun would that be? 

Rice Carbonara

  • 1 c dry rice
  • 4 slices bacon
  • 1/2 onion, diced
  • 3 large egg yolks
  • 1/2 c heavy cream
  • 3/4 c grated Parmesan or Romano
  • 3/4 c peas, fresh or frozen
  • Freshly ground black pepper

Cook rice according to package, using half water, half chicken stock. 

Meanwhile, in a saute pan, cook bacon until crisp.  Remove from pan and drain on paper towels.  Pour off all but 1 T bacon fat.  Add onion and saute 8-10 minutes until cooked through. 

Microwave peas 3-4 minutes.  Mix peas, egg yolks, cream, cheese, and pepper in a large bowl.  Crumble bacon and add to the bowl, along with the onion.  Stir in the cooked rice.

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One Response to “Rice Carbonara”

  1. Dad October 9, 2009 at 3:57 pm #

    I agree completely. And what is “turkey bacon?” This is an oxymoron. Use real bacon and bacon grease, which are two of the most wonderful foods that can pass one’s lips. Fat-free half-and-half? What sort of eviscerated, desiccated, diluted, emasculated, and enervated monstrosity is this? Bacon and cream are real foods for real life.

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