Pasta Carbonara

 

Pasta Carbonara 

Ingredients:

8 servings

1 lb. bacon or pancetta, thick cut

1 lb. spaghetti pasta
4 egg yolks

2 whole eggs

1/2 teaspoon pepper, freshly ground

1 tablespoon salt
1 1/2 cups Pecorino Romano Cheese, grated

2 tablespoons parsley

Directions:
Chop bacon or pancetta and fry crisp.  Drain fat from skillet.

Bring water to a boil, add salt and pasta, cook al dente.  Co-ordinate the two are done at the same time.

Mix the eggs and egg yolks with salt and pepper and cheese.  Briefly set aside.

Reserve 1 cup of the pasta water.

Drain the pasta and the pasta to the meat skillet and toss with the egg mixture.  Add reserved pasta water in small amounts till creamy.  Toss quickly as to not let the eggs cook solid.  Garnish with the parsley.  Serve immediately.