Carbonara
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
directions
- Crack eggs into a bowl. Beat well with cheese and seasonings. Set aside for up to an hour.
- Heat a 12 inch sauté pan with oil and bacon and pancetta. Season lightly if desired. Cook over medium heat stirring often until bacon crisps.
- Remove half of the fat. Deglaze the pan with a few tablespoons water or broth and set aside.
- Cook pasta in boiling salted water until al dente.
- Reserve a little of the starchy water. Drain.
- Toss into the pan with the bacon and drippings, if desired, some of the reserved bacon fat can be added back to the pan.
- Stir in the eggs. Toss well with a wooden spoon or tong.
- Add a little starchy water if nessecary.
- Serve immediately.
- Note: Pasta should be removed to plates or bowls once it has been tossed or else the eggs will continue to cook in the bottom of the pan.
- Note: pan of bacon may be reheated slowly while pasta cooks, but have it removed from heat before saucing the procedure.
- Serve with cheese immediately.
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RECIPE SUBMITTED BY
Tuck Burnette
Williamsburg, Virginia