Name: The 25-Minute, 5-Ingredient Twist on Carbonara I Make on Busy Weeknights
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 4 ounces (3 to 5 slices) bacon, preferably thick-cut; 1 large egg; 1/4 cup (1/2 ounce) freshly grated parmesan or Pecorino cheese, plus more for serving; 2 cups cooked white rice, preferably leftover refrigerated rice; 1 1/2 tablespoons hot water or broth, plus more as needed; 1/2 cup frozen peas, thawed, optional; Salt and freshly ground black pepper, to taste

Ingredients

2 serv.

4 ounces (3 to 5 slices) bacon, preferably thick-cut
1 large egg
1/4 cup (1/2 ounce) freshly grated parmesan or Pecorino cheese, plus more for serving
2 cups cooked white rice, preferably leftover refrigerated rice
1 1/2 tablespoons hot water or broth, plus more as needed
1/2 cup frozen peas, thawed, optional
Salt and freshly ground black pepper, to taste

Instructions

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1 Cut the bacon crosswise into 1/2-inch pieces. Add to a 10-inch nonstick skillet and place over medium heat. Cook the bacon, stirring occasionally, until the fat is rendered and the bacon pieces are crispy, about 10 to 12 minutes for thick-cut bacon. Remove the pan from the heat and use a slotted spoon to remove the bacon pieces to a paper towel-lined plate. Leave the rendered fat in the pan.
2 While the bacon cooks, crack the egg into a large bowl. Stir in the cheese. Set aside.
3 Return the skillet to the burner over medium-high heat. When the bacon fat is just starting to smoke, add the rice and stir to coat. Cook until the rice is hot and beginning to crisp, stirring occasionally and breaking up any clumps, 3 to 4 minutes. Add the peas, if using, and cook until the peas are heated through, 1 to 2 minutes.
4 Slowly whisk the hot water or broth into the egg mixture to warm up the eggs. Pour the hot rice mixture from the skillet into the bowl with the warmed egg mixture. Quickly stir to combine and coat the rice. Stir rapidly until the rice appears creamy and there is no visible liquid or unmelted cheese. Thin the sauce out with an additional 1 to 2 tablespoons of hot water or broth if needed. Stir in the reserved bacon and season to taste with salt and pepper. Transfer to serving bowls and top with a few grinds of black pepper and extra parmesan cheese, if desired. Serve immediately. This dish is best eaten fresh. Much like a classic pasta carbonara, it does not reheat well. Love the recipe? Leave us stars and a comment below!