Pasta Carbonara
Serves 6
(the hot water will not bring raw eggs in sauce to cooked temp so might be best not to serve to children or seniors)
Ingredients:
- 1lb bacon
- 8 cups water
- 4 cloves of garlic, minced
- 1lb linguine
- 1 ½ cups grated parmigiano Reggiano
- 3 large eggs + 1 large egg yolk
- 1tsp salt + pepper
- ¼ cup chopped fresh parsley for garnish
Instructions:
Cook bacon in frying pan until brown and crisp. Place on paper towel and remove excess oil, then crumble and set aside. Set aside 1 tsp of bacon drippings from pan. Then return pan to heat and sauté minced garlic. Place garlic in medium sized bowl and add bacon drippings, eggs, egg yolk, 1 ¼ cup grated parmigiano, and pepper and whisk until well combined.
In a large pot, bring 8 cups of water to a boil. Add spaghetti and salt to boiling water and cook until al dente. Once spaghetti is cooked, add one cup of hot pasta water to egg mixture and whisk. Drain pasta and place in large bowl. Then slowly pour egg mixture over pasta and toss for 3-5 minutes until sauce has thickened slightly and coats pasta. Add bacon, chopped parsley, and ¼ cup grated parmigiano, then serve. Enjoy!