Spaghetti Carbonara Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb dry spaghetti (Barilla Gluten Free works well)
4 eggs, room temperature
1/2 C grated Parmigiano-Reggiano
1/2 C grated percornio
8 oz thick-sliced bacon, diced
1/3 C diced onion
2 T minced garlic
1/4 C chopped fresh parsley
salt and pepper to taste
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Directions: |
Directions:Cook pasta in large pot of boiling salted water according to package directions. Reserve 1/2 C pasta water; drain spaghetti.
Whisk together eggs, parmigiano-reggiano; and percornio.
Cook bacon in a large saute pan until crisp. Transfer bacon to a paper-towel lined plate; pour off all but 1/4 cup drippings.
Cook onion and garlic in drippings over medium-low heat until beginning to soften (2-3 mins.) Add 1/4 cup reserved pasta water and cooked spaghetti.
Toss pasta to coat; cook until the bubbling subsides; and water near evaporates (10-15 sec)
Off heat, immediately add egg mixture to pasta while stirring quickly until eggs cook and sauce thickens. Add remaining pasta water until sauce reaches desired consistency.
Stir in parsley and cooked bacon; season with salt and pepper. |
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Number Of
Servings: |
Number Of
Servings:6 - 8 servings |
Preparation
Time: |
Preparation
Time:30 mins. |
Personal
Notes: |
Personal
Notes: complements of Cuisine at Home
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