Pasta Carbonara Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tbsp olive oil
1/3 pound bacon or pancetta
5-6 garlic cloves, minced
1/4 tsp red pepper flakes
1/2 cup dry white wine
3 large egg yolks
Salt and black pepper
1 pound pasta
1-1¼ cups Parmegiano- Reggiano or Pecorino Romano or a mixture of the two, freshly grated
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Directions: |
Directions:Put a large pot of salted water on to boil. Cook pasta until al dente. Drain after reserving 1½ cup of the pasta water.
Meanwhile cook the bacon in large skillet until crisp and pour off the drippings.
Add garlic and red pepper to same skillet and stir for 2 minutes.
In a separate bowl, beat the egg yolks, then slowly add about 1/2 cup of the starchy reserved cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.
Add pasta to the hot skillet with the bacon and garlic. Turn off the heat.
Immediately add the beaten egg yolks and toss until the pasta is coated with the egg yolks.
Add the cheese, black pepper and salt and continue tossing until the cheese is melted and and the mixture thickens. You can add more hot pasta water if necessary to get the consistency you want.
Check seasoning and serve hot. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: You cannot make ahead of time. This dish must be served immediately after mixing. I like to serve from the cast iron skillet I use to make this recipe.
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