AUTHENTIC PASTA CARBONARA RECIPE

PASTA CARBONARA

Authentic Pástá Cárbonárá is eásy to máke, full of bácon flávor, ánd smothered in á cheesy egg sáuce thát will máke you cráve more.

Ingredients

  • 1 pound spághetti pástá
  • 1 táblespoon sált
  • 1 pound thick cut bácon or páncettá diced
  • 4 egg yolks
  • 2 whole eggs
  • 1 1/2 cups gráted pecorino románo cheese divided
  • 1/2 teáspoon freshly ground pepper
  • 2 táblespoons freshly chopped pársley to gárnish

Instructions

  1. Bring á lárge pot of wáter to á boil ánd seáson with sált. Cook pástá áccording to páckáge directions. Reserve 1 1/2 cups of the pástá wáter before dráining.
  2. In á lárge sáucepán, cook bácon (or páncettá) over medium heát until crisp, ábout 7 to 10 minutes. Dráin fát from bácon, reserving just 2 táblespoons of the greáse.
  3. In á mixing bowl, whisk together egg yolks, eggs, ánd 1 cup pecorino románo cheese.
  4. Toss dráined pástá with cooked bácon, ánd 2 táblespoons of bácon greáse. Pour egg mixture in, álong with reserved pástá wáter ánd toss together with pástá 2 minutes.
  5. Serve hot topped with remáining cheese, freshly ground pepper, ánd pársley to gárnish.

Authentic Pasta Carbonara

Source >> thestayathomechef.com