Carbonara

Makes 4 Servings

Ingredients

4 slices Stoysich® Bacon
1 garlic clove, finely minced
2 large eggs
2 egg yolks
4 oz pecorino romano, grated
1 lb De Cecco® Spaghetti no. 12
1 tablespoon Hatteras Saltworks® Sea Salt
1/2 cup pasta cooking water
Bourbon Barrel Foods® Smoked Pepper, to taste
garnish
parsley, finely chopped
pecorino romano, grated
Bourbon Barrel Foods® Smoked Pepper
Torciano® White Truffle Olive Oil

Directions

cook pasta
Bring 4 quarts of water to the boil with the salt. Add pasta and cook per the packet directions.

cook bacon
When you put the pasta water on to boil, cut the bacon into 1/4" thick slices. Cook the bacon in a tall sided non-stick skillet or pan, over medium high heat for about 10 minutes or until just browning; not burnt or too crisp. Add the garlic at the last minute of cooking. When finished turn the heat to low or simmer until pasta is cooked.

carbonara sauce
Also while the pasta is cooking, place eggs and yolks in a large bowl. Whisk to combine. Then stir in the romano and some ground pepper, then set aside.

reserve pasta water
Just before draining the cooked pasta, scoop out 1 cup of pasta cooking water, then drain the pasta.

pasta in pan
Tip the drained hot pasta into the bacon pan and toss to coat in bacon fat.

mix pasta in sauce
Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute until the sauce becomes creamy.

serve
Transfer into warm bowls. Garnish with a little extra pecorino romano, and a pinch of black pepper, finely chopped parsley and light drizzle of truffle olive oil. Serve immediately, the sauce gets cold quickly!

Notes

• Bacon is to taste… I like bacon, so I go on the heavy side of 4 slices with the bacon a medium cut. I imagine 4 slices, but in reality it’s closer to 5 - 6.
• For 2 servings, just half everything in the recipe and directions. Works great.
• Warming the bowls is key… the sauce gets cold very quickly. I put them in the toaster oven at about 150℉ when I start cooking. Use a hot pad when handling but, man… restaurant style all the way. You can even be like… “watch the plate… it is hot” and make sure to offer fresh ground pepper. Classy.
• 8 oz Pancetta can be used instead of bacon, if available. It will be more authentic.
• Parmigiano Reggiano can be substituted for romano, but I’m a fan of romano in this dish. Get the best quality available… It’s the star of the show.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL: https://www.recipetineats.com/carbonara/