Pierogie Carbonara is a delicious twist on the classic Italian recipe using large stuffed pasta filled with potatoes and cheese. You can find them frozen in any grocery store. Mrs. T's Pierogies is the brand I like best.
"Carbonara" is an Italian term that means pasta coated with eggs and Parmesan cheese. I add fresh basil and some heavy cream for more flavor and a silky texture.
It is a little tricky to coat the big stuffed pasta half moons with the egg mixture, which is why the cream addition helps. Just work quickly but carefully and you will have success.
- 6 slices bacon
- 2 tablespoons olive oil
- 2 (16-ounce) boxes frozen potato pierogies
- 3 eggs, beaten
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
In a large skillet, cook the bacon until crisp. Remove the bacon from the skillet, place on paper towels to drain, crumble, and set aside.
Bring a large pot of water to a rolling boil. Add the pierogies and cook, stirring occasionally, until the stuffed pasta is tender and the filling is hot. This will take about 4 to 8 minutes, depending on the brand.
Meanwhile, in a medium bowl, combine the eggs, cream, and half of the Parmesan cheese; beat well.
When the pierogies are thoroughly heated and tender, drain them in a colander and immediately return to the pot. Add the egg mixture and stir gently until the sauce coats the pasta and thickens. Sprinkle with the bacon, remaining cheese, and basil; toss gently, and serve immediately.