Prep 20 mins
Cook 5 mins
It's the classic Italian dish that's easy enough you can make for lunch!
- 12 slices bacon, chopped
- 1⁄2 cup heavy whipping cream
- 1⁄2 cup grated parmesan cheese
- 4 large egg yolks
- 1 tablespoon Worcestershire sauce
- 1 lb vermicelli
- Cook bacon until crispy over medium high heat, drain and set aside, reserving 2 tablespoons bacon grease.
- Set the pasta to boil according to the package's directions.
- Whisk cream, Parmesan, egg yolks, and worcestershire sauce in a medium sized bowl. Whisk in the warm bacon drippings that had previously been set aside. Whisk until blended and set aside.
- Drain pasta and return to pot. Do not rinse! The heat from the pasta will cook the egg yolks in the cheese mixture. Carefully add cream mixture and toss until pasta is well coated. Add bacon, and pepper to taste. Serve.
I made this for DH. He said it was one of his favorite pastas now. I used low-fat half and half instead of the heavy cream.
This was horrible. I was really disappointed because I haven't had bacon carbonara for quite some time, and I was really looking forward to it. Completely tasteless, and 12 pieces of bacon is, in now way, enough bacon for this dish. Completely gross. It is now in my garbage with my dog sniffing around hoping for a taste. I doubt he'd even like it.
This is a very good and easy variation of carbonara even tho' it's made with bacon rather than pancetta. I noticed that freshly ground pepper is not included in the ingredients but only mentioned in the cooking directions. A generous amount of freshly ground pepper is essential in any carbonara. The flecks of pepper mimic charcoal. It is pasta made in the "manner of the charcoal maker" (hence the name).