The minute I saw this dish at a-boleyn’s live journal, I knew I will have to make it for Jim. He is not a fan of lovely delicious cream oozing pasta and I wanted to see if he will pull a face when I put an Italian style pasta in front of him… again. Well he didn’t. This is the second run and this time I made a batch of homemade fettuccine and used bacon and Parmigiano-Reggiano. With commercial pasta, one egg yolk is sufficient, but homemade pasta soaks up two eggs greedily. I wanted to use peas but after reading the original recipe, haha, I didn’t dare. This was a good and simple dish and fast too; all it took was twelve minutes. The recipe is for two people, divide or multiply it as needed.
PASTA CARBONARA
4 cups water
1 tsp oil
pasta for two
1/2 tsp salt
3 slices of thick bacon
1/4 cup parmesan cheese, grated
3 sprigs of fresh flat leaf parsley, coarsely chopped
2 egg yolks
1/4 cup reserved pasta water
black pepper to taste
additional shaved parmesan cheese for garnish
• Bring the water to boiling and add the salt.
• Add the pasta and cook to package directions.
• Meanwhile chop the bacon and slow fry on medium heat.
• Discard the bacon fat and set aside the bacon.
• Next grate and shave the parmesan cheese, and chop the parsley.
• In a small bowl, combine the egg yolks with the grated parmesan cheese.
• Drain the cooked pasta, but reserve some of the pasta water.
• Put the pasta back into the same pot.
• Stir in the yolk and cheese mixture.
• Stir in the bacon and the chopped parsley.
• Add the reserved pasta water and stir to combine.
• Adjust the seasoning.
• Finally sprinkle with the shaved parmesan.
• If pasta is too dry add a little more pasta water.
PASTA CARBONARA
4 cups water
1 tsp oil
pasta for two
1/2 tsp salt
3 slices of thick bacon
1/4 cup parmesan cheese, grated
3 sprigs of fresh flat leaf parsley, coarsely chopped
2 egg yolks
1/4 cup reserved pasta water
black pepper to taste
additional shaved parmesan cheese for garnish
• Bring the water to boiling and add the salt.
• Add the pasta and cook to package directions.
• Meanwhile chop the bacon and slow fry on medium heat.
• Discard the bacon fat and set aside the bacon.
• Next grate and shave the parmesan cheese, and chop the parsley.
• In a small bowl, combine the egg yolks with the grated parmesan cheese.
• Drain the cooked pasta, but reserve some of the pasta water.
• Put the pasta back into the same pot.
• Stir in the yolk and cheese mixture.
• Stir in the bacon and the chopped parsley.
• Add the reserved pasta water and stir to combine.
• Adjust the seasoning.
• Finally sprinkle with the shaved parmesan.
• If pasta is too dry add a little more pasta water.
