"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Authentic Pasta Carbonara Recipe

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This recipe for Authentic Pasta Carbonara, by , is from Carmen's Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 pound spaghetti pasta
1 tablespoon salt
1 pound thick cut bacon or pancetta diced
4 egg yolks
2 whole eggs
1 1/2 cups grated pecorino romano or parmesean cheese divided
1/2 teaspoon freshly ground pepper
2 tablespoons freshly chopped parsley to garnish

Directions:
Directions:
Bring a large pot of water to a boil and season with salt. Cook pasta according to package directions. Reserve 1 1/2 cups of the pasta water before draining.

In a large saucepan, cook bacon (or pancetta) over medium heat until crisp, about 7 to 10 minutes. Drain fat from bacon, reserving just 2 tablespoons of the grease.

In a mixing bowl, whisk together egg yolks, eggs, and 1 cup cheese.
Toss drained pasta with cooked bacon, and 2 tablespoons of bacon grease. Pour egg mixture in, along with reserved pasta water and toss together with pasta 2 minutes.

Serve hot topped with remaining cheese, freshly ground pepper, and parsley to garnish.

 

 

 

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