Pasta Carbonara
Description
There is no need to go to a restaurant and pay a high price for this dish when it can be so easily prepared at home. You'll definitely love the bacon and cheese flavors.
Ingredients
1 lb. spaghetti
1 T. salt
1 1/2 c. pasta cooking water, reserved
1 lb. thick cut bacon or diced pancetta
4 egg yolks
2 whole eggs
1 1/2 c. grated pecorino romano cheese, divided
1/2 t. freshly ground black pepper
2 T. freshly chopped parsley, for garnish
Directions
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Bring a large pot of well salted water to a boil. Cook pasta according to package directions, about 8-12 minutes. Drain, reserving 1 1/2 c. pasta water before draining.
While pasta is cooking, cook bacon/pancetta over medium heat in a large skillet until crisp, about 7 - 10 minutes. Transfer bacon/pancetta to a paper towel lined plate. Reserve 2 T. bacon fat from the saucepan.
In a mixing bowl, whisk together the eggs, egg yolks and 1 c. pecorino romano cheese.
Toss drained pasta with the cooked bacon and reserved bacon grease. Pour in egg mixture in and reserved pasta water; toss together with the pasta for 2 minutes.
Serve immediately topped with remaining cheese, pepper and parsley for garnish.
6 servings.