Pasta Carbonara

We wanted something simple for dinner. Susan suggested I make pasta Carbonara. It was the first time I had made it, so she also suggested a recipe to follow. (She loves New York Times recipes!)

Ingredients:

• 3 large eggs, room temperature
• 2 ounces (about 2/3 packed cup) freshly grated pecorino Romano or grated Parmesan, plus additional for serving (I used Parmesan)
  
• Coarsely ground black pepper
• 1 tablespoon olive oil (use less if using bacon)
• 3½ ounces pancetta or bacon, sliced into 1/4 inch wide lardons (I used bacon)
• 12 ounces pasta (I used bucatini)
  
  

Instructions:

1. Place a large pot of  water (salts with no more than 1 tablespoon salt) over high heat, and bring to a boil. 
2. When water comes to a boil, add the pasta and cook until al dente.
3. In a small mixing bowl, whisk together the eggs and grated cheese. Season with a pinch of salt and some grinds of black pepper.
4. Heat oil in a large skillet over medium heat, sauté bacon until crisp.
5. Remove from heat and set aside.
6. When the pasta is ready, scoop out 1 cup of pasta water.
7. Drain pasta and add to the skillet with the bacon. Stir for a minute or so.
8. Stir in cheese/egg mixture, adding some reserved pasta water as needed for creaminess.
   
   
   
   
9. Serve immediately, dressing it with a bit of additional grated cheese and pepper.
   
   

 

Carole's Notes:

We all liked this! We had it with a Caprese tomato salad and a glass of wine.
This served 4 of us.

The recipe is barely adapted from https://cooking.nytimes.com/recipes/12965-spaghetti-carbonara