Pasta Carbonara

(from largomason’s recipe box)

Source: http://gourmandrecipes.com/pasta-carbonara/

Ingredients

  • 1 lb. pasta of your choice (I used tagliatelle)
  • 6 egg yolks
  • 1 cup finely grated Parmesan cheese, more for garnish
  • 1/2 cup diced bacon (I used pancetta)
  • Chopped fresh parsley, for garnish

Directions

  1. Cook the pasta in lightly salted water until al dente according to package instructions. Drain and set aside to keep warm. Reserve 2 tablespoons of cooking liquid.

  2. Combine the egg yolks and parmesan cheese in a medium bowl. Season with salt and pepper and lightly beat with s fork.

  3. Fry the diced bacon in a skillet until crisp. Remove from heat.

  4. Stir in the still warm cooked pasta and 2 tablespoons of reserved cooking liquid.

  5. Add the egg yolk mixture and stir to mix well. The heat from the cooked pasta will gently cook the egg yolk.

  6. Divide the pasta carbonara into 4 serving pasta bowls and garnish with chopped fresh parsley and top more finely grated parmesan cheese.

  7. Serve immediately.

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