Pasta Carbonara

Photo by Gemma Comas

Ingredients

4 egg yolks
½ cup fresh flat-leaf parsley, chopped
¼ teaspoon black pepper
½ teaspoon kosher salt
6 strips bacon, diced
1 pound linguine or spaghetti
1 cup grated Parmesan

Cook the pasta according to the package directions. Meanwhile, fry the bacon in a large skillet over medium heat. Transfer to a paper towel and reserve the drippings. In a large bowl, whisk the egg yolks. Still whisking constantly, add 2 tablespoons of the drippings. Working quickly, add the drai...

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Comments

Variations on Pasta Carbonara

- 1/3 lb. pancetta or good-quality bacon, cut into thin strips about 1/4 inch thick
- Kosher salt and freshly ground pepper
- +5 other ingredients
- 3/4 cup(s) parmesan cheese - shredded
- 3 egg yolks
- 1 pound(s) spaghetti or linguine noodles
- 1 onion - chopped
- 1 tablespoon(s) unsalted butter
- +2 other ingredients
- 1 small yellow onion, finely chopped
- 3 large egg yolks
- 8 ounces bacon, diced
- 1 pound dry linguine
- 3/4 teaspoon black pepper
Pasta Carbonara
- 1 pound linguine
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/2 cup grated Pecorino Romano cheese, plus extra for garnish
- 2 egg yolks
- +2 other ingredients
Pasta Carbonara
- 2 garlic cloves, minced
- 6 ounces turkey bacon, chopped
- 1 cup 2% low-fat milk
- 6 tablespoons egg substitute
- 1/4 cup grated Parmesan cheese
- +10 other ingredients