Pasta Carbonara
Ingredients
½ pound spaghetti or rigatoni
¼ pound bacon sliced
3 egg yolks room temperature
¼ cup Pecorino Romano grated
Cooking water from pasta
Salt and pepper to taste
Directions
Cook spaghetti according to the package directions. Reserve 2 cups of the cooking water and then drain the pasta.
½ pound spaghetti
Heat a non-stick pan over medium heat and add the bacon. Cook for a few minutes, or until it’s soft and starts releasing fat.
In a small bowl, whisk the egg yolks, black pepper, and Pecorino until creamy. Add 1 tablespoon of the pasta water to make it easier, the mixture should be creamy.
Add the cooked pasta to the large sauté pan with the bacon along with 2 to 3 tablespoons of the pasta cooking water. Cook everything together for 1 minute over high heat.
Turn the heat off and remove the pan from the stove. Add the egg yolk mixture and stir constantly for 30 seconds – this should be fast and non-stop. Add a bit more pasta water if needed to make it creamy.
Season with salt and pepper.