Ny Times Carbonara
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 shallot, minced
- 2 slices bacon
- 2⁄3 cup heavy cream
- 2 tablespoons milk
- 2 ounces parmesan cheese, grated
- salt and pepper
- 5 ounces small shell pasta, cooked and hot (acini di pepe, perline, orzo)
- 2 eggs
directions
- Leave eggs in 145 degree water for 40 minutes.
- Dice and crisp bacon. Drain on a paper towel.
- Sweat a minced shallot in butter until very very soft.
- Add cream, milk, and cheese to the shallot. Bring to a very low simmer and stir constantly with a rubber spatula.
- After a minute or so, puree if desired (or leave as is if you don't mind bits of shallot).
- Add bacon, salt and pepper to taste (lots of pepper).
- Remove the eggs from the water and crack them into two separate warmed bowls.
- Pour the cooked pasta into the sauce and stir. Check seasoning, then divide evenly between bowls. Sprinkle with dried chili if desired.
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