Pasta Carbonara With Bacon
February 1, 2016
1 lb. pasta, dry
1 lb. bacon, cut into pieces
6 cloves garlic, minced
2 large fresh eggs
1 1/3 cup freshly grated parmesan cheese, plus more for serving
1-2 tsp. freshly ground black pepper
1 bunch parsley, finely chopped
A few basil leaves, torn
4 T Butter
1 cup green peas, red pepper flakes (optional)
- Begin by starting your sauce.* The pasta needs to be hot when adding to the egg mixture so the heat will cook the raw eggs in the sauce. Bring a large pot of water on to boil, add salt to water after it comes to a boil. Cook pasta to package directions. Reserve 1/2 cup pasta water.In large serving bowl, whisk two eggs together with 1 cup of grated cheese. Add fresh black pepper and salt. Set aside.
- Cook bacon, set aside. Discard all but 4-5 T of bacon grease. In same large saute pan, add butter. Whisk the butter and grease together over medium heat until it begins to bubble. Add garlic to pan. saute garlic for a minute or until fragrant and softened; do not brown garlic. Season with salt and pepper.
- Add the hot, drained pasta immediately to the saute pan-garlic mixture and toss to coat for about 1-2 minutes, over medium heat. Add bacon and mix well.Pour the pasta mixture into the egg/cheese mixture, coating, stirring very well and quickly so that the eggs don't scramble, and the sauce begins to thicken. Thin sauce with pasta water, as needed. Add more cheese, salt, black pepper and toss in parsley and basil. Serve with extra cheese
Rated based on 0 customer reviews