Cook Time
1 Hour 30 Mins
Yield
4 servings

A few years ago I was treated to a tour of the General Mills offices, which, for a cereal-phile was a dream come true. I took a spin through the Betty Crocker kitchens and was invited to do some freestyle cooking. I saw all the ingredients for a gringo carbonara—eggs, pasta, bacon, and some cheese. For one reason or another, I glanced at the Cocoa Puffs (I'm cuckoo for them). Instead of seeing chocolatey balls of puffed corn, I saw tiny meatballs. I knew the subtle sweetness and earthiness of the cocoa would add some Justin-se-quoi to one-note carbonara, so I decided to incorporate them in to the mix. What was born was not nearly as off the wall as it may sound. It's really just a great breakfast pasta dish with nicely contrasting flavors and textures. Fortify your day!

Cocoa Puffs Carbonara

photo by Alex Tepper

Kitchen gear kindly provided by our partners at Jet.com.

 

How to Make It

Step 1

In small bowl, beat eggs, lemon peel, lemon juice, cheese and cereal; set aside.

Step 2

In 12-inch skillet, cook bacon until crisp. Reserve bacon drippings with bacon; set aside.

Step 3

Cook pasta as directed on package; drain.

Step 4

Add pasta to skillet with bacon and drippings; toss. Over medium heat, gradually add egg mixture, stirring constantly, to make a sauce. Toss; sprinkle with parsley.

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