Farfalle Carbonara

Farfalle Carbonara
Photo by Randy Mayor


  • 2 tablespoons water
  • ½ cup (2 ounces) grated fresh pecorino Romano cheese or Parmesan cheese
  • 2 large eggs, lightly beaten
  • 4 quarts water
  • 3 cups uncooked farfalle (about 8 ounces bow tie pasta) or other short pasta
  • 2 garlic cloves, minced
  • 4 bacon slices, cooked and crumbled

Heat a large nonstick skillet over medium heat. Add 2 tablespoons water and garlic; remove from heat. Bring 4 quarts water to a boil in a large stockpot. Add farfalle; return to a boil. Cook, uncovered, 10 minutes or until al dente, stirring occasionally. Remove 1/2 cup pasta cooking water, and w...

View full recipe at My Recipes


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