pasta carbonara
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.
prep time
15 Min
cook time
15 Min
method
---
yield
4 servings
Ingredients
- 12 ounces linguine noodles
- 3 large egg yolks
- 1/2 cup grated parmesan or romano cheese, plus more for sprinkling
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 ounces (7 slices) bacon, cut into 1/4-inch pieces
How To Make pasta carbonara
-
Step 1Cook the pasta according to package directions; drain pasta, reserving 3/4 of the cooking water.
-
Step 2Meanwhile, 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.
-
Step 3Cook 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.
-
Step 4Transfer 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).
-
Step 5Serve immediately and sprinkle with additional Parmesan/Romano and pepper, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes