Sometimes you need a creamy, decadent meal, especially on a cold winter night. This is one of my favorite new recipes. As with most pasta recipes we make more sauce than the recipe calls for. This one is a bit labor intensive but totally worth it! Enjoy! Share your pictures in the comments if you try it.
- 1 pound spaghetti
- 1/4 cup heavy cream
- 4 egg yolks
- 1/2 pound bacon (cut into 1/2-inch dice)
- 1 teaspoon extra virgin olive oil
- 2 tablespoon Italian parsley (chopped)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 3/4 cup freshly grated pecorino-romano cheese (parmesan may be substituted)
1-Gather the ingredients.
2-Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils.
3-Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.
4-Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente, or tender, but still firm to the bite.
5-While the pasta cooks, combine the egg yolks, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.
6-Scoop out 1/2 cup of the pasta water and set it aside.
7-Drain the pasta, then return it to the pot along with the bacon.
8-With the pot off the heat, add the egg and cream mixture and stir briskly while the sauce thickens up. You can adjust the consistency with some of the reserved pasta water.
9-Transfer to serving bowls and garnish with the chopped parsley and freshly ground black pepper. Serve right away, with additional grated cheese if desired.
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