Pasta Alla Carbonara

 Posted on November 27, 2016 by

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Pasta Alla Carbonara

Pasta alla carbonara is a typical pasta dish from Rome, characterized by eggs, cheese, and bacon as main ingredients.
Print Recipe
Cook Time 20 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Italian
Servings 6 people

Ingredients
  

  • 1 pound pasta thick spaghetti is preferable, or farfalle which will also hold the carbonara
  • 3-4 strips bacon (or 3-4 slices of pancetta - Italian smoked bacon)
  • 3 tablespoons olive oil
  • fresh ground pepper
  • 3 large eggs (or 4 medium eggs)
  • 1 cup freshly grated Parmigiano-Reggiano cheese (or regular parmesan cheese)

Instructions
 

  • Bring a large pot of 6 cups of water to a boil.
  • Add 3 tablespoons of salt to water.
  • Saute, or broil bacon until crisp.
  • Break up the crisp bacon and set aside.
  • While the water is heating up to a boil, whisk eggs in a bowl.
  • Combine the eggs and bacon.
  • Add the pasta to the boiling water and cook for 8 to 10 minutes until "al dente." Reserve ½ cup of starchy water and then drain pasta in colander.
  • Put the reserved water and 3 tablespoons of olive oil in the hot pan. Bring to a boil.
  • Immediately return the pasta back into the hot pan, toss it around to coat the pasta.
  • Turn off heat and then stir in the egg and bacon mixture.
  • Whisk quickly until the eggs thicken, but do not scramble.
  • It is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs.
  • Season the carbonara with several turns of freshly ground pepper and the freshly grated Parmigiano-Reggiano (or parmesan) cheese.

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