Pasta Carbonara
Spaghetti with bacon, egg and parmesan resulting in a rich classic Italian pasta dish.
Ingredients
- 2 ½ tablespoonsunsalted butter
- ½ poundbacon, diced
- 1 clovegarlic
- 1 poundspaghetti
- 3 largeeggs, beaten
- ½ cupgrated parmesan cheese
- ½ cupgrated pecorino cheese
- black pepper
Directions
- 1
Prepare all of your ingredients - dice, measure, chop, stir, etc. (this recipe comes together quickly so it's important to plan ahead)
- 2
Heat butter over medium heat in a large heavy sauté pan, add the diced bacon and clove of garlic, and fry until crispy. Remove garlic.
- 3
While the bacon is frying, boil spaghetti in salted water until al dente, about 9-10 minutes. Before draining, reserve about 1/2 cup pasta water just in case.
- 4
Add spaghetti to the pan of fried bacon and butter and mix well. Then, remove from stove and stir in a pinch of pepper, beaten eggs, and half of the parmesan and pecorino romano cheese until the eggs begin to set. (the eggs should heat through to cook but not curdle). Once eggs have set and created a nice silky coating on the noodle, sprinkle the rest of the cheese on top and serve immediately. This goes well with a simple Italian salad with balsamic vinegar.
- 5
If pasta seems sticky, add a few tablespoons of pasta water to help break it up. It will become sticky as it cools.