Carbonara Pierogies

4.5 from 2 ratings

A mash-up of classic pasta with carbonara with store-bought pierogies makes for a fast dinner that will impress even the toughest critics in your house. Recipe courtesy of chef Dale Talde for Mrs. T's Pierogies.

Servings

servings

Ingredients

4 egg yolks
3 ounce parmigiano-reggiano cheese, grated
2 tablespoon olive oil
6 ounce thick-cut slab bacon, diced
1 small onion, thinly sliced
1 16-ounce box mrs. ts loaded baked potato pierogies
2 teaspoon cracked pepper
1 teaspoon parsley, finely chopped, for garnish

Directions

In a large bowl, whisk together the egg yolks, cheese, and olive oil. Set aside.
In a large sauté pan or skillet, cook the bacon over medium heat, turning as needed, until crispy. Remove the bacon from the pan, then add the onions to the pan and cook in the rendered bacon grease over medium heat until softened and brown, about 20 minutes.
Return the bacon to the pan and reduce the heat to low.
Bring two quarts of water to a boil. Add the frozen pierogies and heat until they float, 3 to 5 minutes; drain, reserving ½ cup of the pierogy water for thinning the sauce. Working very quickly, add the pierogies to the bowl with the egg yolks, cheese, and olive oil, toss continuously to coat the pierogies, thinning the sauce with the reserved water until it reaches desired consistency. Stir in the bacon and onions. Top with the cracked pepper and parsley.
Serve immediately.