|
Pasta Carbonara is the ultimate comfort food. It so simple and there are so few ingredients, yet the dish is very satisfying and has a very good flavor – I guess you can’t go wrong with carbohydrates, cream and bacon…
I have made this dish many times and I have found that this method works the best. During my attempts at this dish I have at times achieved a result more reminiscent to scrambled eggs than a heavenly cream mixture. That happens if you pour in a cold egg mixture onto a hot pan with pasta. Don’t do that!
Instead, heat the cream mixture up, temper the eggs and mix the pasta, cream mixture and bacon OFF the heat. Also for optimal result, try to cook the bacon very evenly and crispy, and don’t be afraid of seasoning this dish generously with black pepper. After all, Pasta Carbonara got it’s name from carbone which means coal in Italian, due to the high pepper content I assume? |
Servings: 6
Total Cost: $7.46
Cost Per Serving: $1.24
Total Calories: 2,788
Calories/Serving: 465 |
Serves: 6
Ingredients: - 1 pound of pasta
- 1 pound of bacon, diced
- 3 egg yolks
- 1/3 cup of heavy cream
- 1/3 cup of milk
- Salt & Pepper
Method:
Put a big pot of water on a boil.
Sauté the bacon on medium–low heat to achieve even, crispy bacon. Remove all the bacon fat and dry the bacon on a plate with paper towels.
Place the pasta in the water.
Heat the milk and the cream up. Whisk together the egg yolks and temper the eggs by slowly adding the hot cream and milk mixture.
When the pasta is cooked, drain and mix the pasta with the bacon and pour the warm egg and cream mixture over. Mix well, add some salt and apply a generous amount of freshly ground black pepper. Serve with Parmesan or Pecorino Romano cheese on the side and extra pepper.
| |
