Pasta Carbonara

To oversimplify it, this is bacon and egg pasta. It is rich and creamy, thickened with the parmigiana reggiano. It is another one of my favorites (the more of these that I write, I find I have many dishes that I have great affection for)

I use bacon, but it should be done with pancetta. Thick cut bacon is easier to access and I like bacon better. If you can’t get parmigiana reggiano use parmesan cheese, but their is no comparison. For pasta my preference is either penne rigate, or spaghetti. The pasta in the picture is mafaldine. The original recipe only has pasta, pork (bacon),butter. egg yolks and cheese. My version is a bit creamier and looser.

Pasta Carbonara

12 oz (300 g) dry pasta

6 oz (150g) thick cut bacon

2 oz (50g) butter

2 oz (50g) whipping cream

3 egg yolks

2 oz parmigiana regiano (or grana padano)

fresh cracked pepper

parmigiana regiano for garnish

Cook the pasta. Rinse in cold water to arrest the cooking process

Mix the egg yolk and cream in a bowl,

Cut the bacon in 1/4 inch pieces.

In a pan large enough to contain the pasta start to cook the bacon over a medium to low heat. The bacon should be rendered down and slight;y brown, be careful not to overcook

Leave the bacon fat and bacon in the pan and add the butter.

When the butter is melted, turn the heat to medium

Add the pasta, toss to warm.

When the pasta is fully reheated, remove from the heat and immediately pour the egg cream mixture over the pasta. Toss thoroughly and add the parmigiana regiano mix and serve immediately.

Garnish with cheese and cracked pepper.

Should serve 4.