Who doesn’t love a good carbonara? This Cajun Carbonara with Bacon and Roasted Veggies kicks up the normal recipe up a few notches by giving an extra amount of flavor combined with the creamy egg sauce that is standard. Add a bit of cajun flavor and you will have a dinner you don’t want to put down.
1/2 white onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
2 tablespoons olive oil
Salt and pepper
1.5 tablespoons Cajun seasoning, divided (see here)
7 slices bacon, cut into 2 inch pieces
16 oz linguine
1/2 cup grated parmesan cheese
3 cloves garlic, chopped
1) Preheat oven to 450 degrees F. On a baking sheet, mix the peppers, onion slices, olive oil, salt, pepper and 1/2 tablespoon of Cajun seasoning until well coated. Bake for 20 minutes until edges start to blacken.
2) While the vegetables are cooking, place the bacon pieces in a large skillet and cook till crispy. Move to a paper towel to cool. Also, set a large salted pot of water to boil. Cook pasta to al dente according to package instructions.
3) In a small bowl, whisk together the eggs, parmesan, garlic and remaining Cajun seasoning until well combined. Once pasta is cooked and drained add the egg mixture and toss well to thoroughly coat. Add bacon and roasted vegetables and serve.