Pasta Carbonara

🧂 Ingredients

• 1 pound Pasta

  choose your favorite type of pasta
• Salt for pasta water
• 4-5 slices thick bacon

  cut into 1/2-inch pieces (or use guanciale or pancetta)
• 1¼ cups grated Pecorino Romano

  (substitute Parmesan if you like)
• 3 large eggs plus 1 egg yolk
• Fresh Ground Pepper to taste

Instructions

• 1 In a pot of boiling, salted water, start to cook your pasta according to the
  directions on the box. (Timing for this dish is very important.)
• 2 At the same time, cook the chopped bacon/guanciale/pancetta in pan without any
  oil.
• 3 Using the boiling, salted pasta water, add a couple of tablespoons as needed to
  deglaze the pan of bacon, as it cooks.
• 4 Cook bacon until lightly golden and there are several tablespoons of bacon fat
  in the pan.
• 5 While the bacon cooks, whisk your egg yolks and egg together in a big serving
  bowl.
• 6 Whisk the grated cheese into the egg mixture. Should be a frothy consistency.
• 7 Slowly and carefully, drizzle the hot, bacon fat into the egg/cheese mixture, to
  temper the eggs, while continually whisking the mixture. (See Tempering below*)
• 8 Add the cooked bacon/guanciale/pancetta to the egg/cheese mixture
• 9 When your pasta is cooked al dente, use a pasta fork to work in batches and add
  about 1/3 of the cooked pasta to your bowl of egg/cheese/guanciale mixture.
• 10 Stir the pasta to have it absorb the creamy egg/cheese/bacon flavor.
• 11 Repeat with the remaining 2/3, 1/3 at a time, until you have added all the pasta
• 12 Add fresh ground black pepper to taste.
• 13 Serve and top every plate with more Pecorino Romano (or Parmesan)

Nutrition Info