Side Pannel
Authentic Pasta Carbonara
Authentic Pasta Carbonara
- Recipe Submitted by maryjosh on 10/01/2018
Ingredients List
- 1 pound spaghetti pasta
- 1 tablespoon salt
- 1 pound thick cut bacon or pancetta, diced
- 4 egg yolks
- 2 whole eggs
- 1½ cups grated pecorino romano cheese, divided
- ½ teaspoon freshly ground pepper
- 2 tablespoons freshly chopped parsley, to garnish
Directions
Bring a large pot of water to a boil and season with salt. Cook pasta according to package directions. Reserve 1½ cups of the pasta water before draining.
In a large saucepan, cook bacon (or pancetta) over medium heat until crisp, about 7 to 10 minutes. Drain fat from bacon, reserving just 2 tablespoons of the grease.
In a mixing bowl, whisk together egg yolks, eggs, and 1 cup pecorino romano cheese.
Toss drained pasta with cooked bacon, and 2 tablespoons of bacon grease. Pour egg mixture in, along with reserved pasta water and toss together with pasta 2 minutes.
Serve hot topped with remaining cheese, freshly ground pepper, and parsley to garnish.
In a large saucepan, cook bacon (or pancetta) over medium heat until crisp, about 7 to 10 minutes. Drain fat from bacon, reserving just 2 tablespoons of the grease.
In a mixing bowl, whisk together egg yolks, eggs, and 1 cup pecorino romano cheese.
Toss drained pasta with cooked bacon, and 2 tablespoons of bacon grease. Pour egg mixture in, along with reserved pasta water and toss together with pasta 2 minutes.
Serve hot topped with remaining cheese, freshly ground pepper, and parsley to garnish.
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