Pasta Carbonara

Pasta Carbonara
Photo by Gemma Comas

Ingredients

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

View full recipe at My Recipes

Comments

Variations on Pasta Carbonara

  • Pasta Carbonara
    • 1/4 cup freshly grated Parmigiano-Reggiano; more for grating on the finished pasta
    • 1 cup frozen peas (optional)
    • +5 other ingredients
  • Pasta Carbonara
    • 1 pound dry linguine
    • 1 pound dry linguine
    • 8 ounces bacon, diced
    • 8 ounces bacon, diced
    • 3 large egg yolks
    • 3 large egg yolks
    • +5 other ingredients
  • 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
    • 6 tablespoons egg substitute
    • 6 cups hot cooked thin spaghetti (about 12 ounces uncooked pasta)
    • 2 tablespoons minced fresh parsley
    • +12 other ingredients


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