Carbonara

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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