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Pasta Carbonara
Pasta Carbonara
Pasta Carbonara
Carbonara
Servings:
6-‐8
Prep
Time:
15-‐20
minutes
Quite
often
made
with
spaghetti,
but
feel
free
to
use
any
pasta.
The
peas
are
optionally,
but
do
a
nice
fresh
taste
to
this
smoky
creamy
dish.
Play
around
with
different
herbs,
but
fresh
is
certainly
the
best
way
to
go.
Basil
and
oregano
work
well.
Bacon
or
pancetta
is
traditional
but
consider
smoked
salmon
or
shrimp
as
a
twist.
For
a
slightly
healthier
version,
use
half
and
half
instead
of
full
cream,
but
it
won’t
be
quite
as
smooth
and
well,
creamy.
It’s
your
pasta
though,
play
around
and
have
fun.
Recipe:
1. Boil
and
cook
pasta
in
salted
water.
2. Meanwhile,
cut
bacon
into
¼
inch
lardoons
or
pieces
and
fry
on
medium
heat
until
cooked
but
not
crisp.
Pour
off
excess
fat
from
pan
and
sauté
onion
and
garlic
until
tender
but
not
browned.
3. Mix
together
eggs,
cream,
parmesan,
salt
and
pepper
until
smooth
and
even.
4. Drain
pasta
and
reserve
a
cup
of
the
hot
pasta
water.
5. Return
pasta
to
pot
while
still
hot
and
toss
and
mix
in
the
sauce
along
with
the
peas
(optional)
and
most
of
the
bacon
and
herbs.
6. Allow
to
sit
for
2
minutes
and
see
if
the
sauce
and
pasta
are
too
thick.
If
they
are,
thin
with
the
reserved
pasta
water.
While
stirring,
add
a
little
at
a
time
until
you
get
to
your
preferred
thickness.
7. Serve
hot
and
top
each
serving
with
extra
parmesan,
fresh
cracked
black
pepper,
herbs
and
(optional)
an
intact
but
uncooked
egg
yolk.