Pasta Carbonara

Kimberly Kay

By
@KimberlyV65

This is a creamy Italian recipe that I found in the October 2011 issue of 'Woman's Day' magazine.

Note: As in many carbonara recipes, the heat of the pasta in this one cooks the eggs, but not fully. It may be best for children, the elderly and those with compromised immune systems to avoid eating this dish.


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Comments:

Serves:

4 servings

Prep:

15 Min

Cook:

15 Min

Ingredients

12 oz
linguine noodles
3 large
egg yolks
1/2 c
grated parmesan or romano cheese, plus more for sprinkling
1/4 tsp
salt
1/4 tsp
pepper
6 oz
(7 slices) bacon, cut into 1/4-inch pieces

Directions Step-By-Step

1
Cook the pasta according to package directions; drain pasta, reserving 3/4 of the cooking water.
2
Meanwhile, in a large bowl, whisk together the egg yolks, Parmesan/Romano and 1/4 teaspoons of the salt and pepper; gradually whisk in 1/4 cup of the warm reserved cooking water.
3
Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 6 to 8 minutes; add the pasta to the skillet and toss to coat.
4
Transfer the pasta and bacon to the bowl with egg mixture and toss until the noodles are coated (if the mixture seems dry, stir in additional reserved pasta water 2 tablespoons at a time).
5
Serve immediately and sprinkle with additional Parmesan/Romano and pepper, if desired.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian
Other Tag: Quick & Easy