Friday, April 12, 2013

Bacon Carbonara Pasta

You have to try this if you've never had Carbonara. This is like a slightly more complicated Alfredo. It is one of our staples. We love it!

Bacon Carbonara
  • 1 pound pasta, I used farfalle
  • butter
  • 6-7 strips bacon
  • 2-3 cloves garlic, chopped or pressed
  • 1/2 cup dry white wine or cooking wine (opt)
  • 2 large egg yolks, butter, and heavy cream, egg yolk (opt) 
  • Handful of finely chopped fresh flat-leaf parsley, (I use dried parsley) for garnish
    Parmesan, grated


1. Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 11-12 minutes.

2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and chopped bacon. Brown bacon for 3-4 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.

3. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

4. Drain pasta well and add it directly to the skillet with pancetta and (bacon-if you want) oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, heavy cream, butter, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated fresh Parmesan.

Serve with Spinach Salad. Yummy!

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