Pasta Carbonara
Ingredients Yield: 4 servings- 60g (1c) Parmesan Cheese, grated
- 120g (4 thick slices) Bacon, chopped
- 2 Eggs
- 2 cloves Garlic, sliced
- 450g (1lb) Pasta, noodles preferable
- Italian Parsley (for seasoning, chopped)
- Black Pepper (for seasoning, cracked)
Instructions
- Get a pot of salted water to a boil. Drop dried pasta now but if using fresh pasta wait until bacon is rendered.
- In a saute pan over medium high heat render bacon and cook until crisp.
- While bacon is cooking, mix together eggs and Parmesan. Set aside.
- Once bacon is rendered add garlic and sweat until no longer raw tasting. (Drop fresh pasta now if using)
- Once pasta is cooked toss it into the pan with the bacon and coat with the fat.
- Remove pan from the heat and add egg mixture. Gently tossing as to not break the noodles. (The eggs should cook and make a thick sauce, but should not appear scrambled in texture).
- If more sauce is desired add 60ml(1/2c) of the pasta water at a time and stir well before another addition.
- Add pepper and parsley to season. Serve immediately!
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