Servings
Pasta Carbonara
Servings: 6 Servings
Prep Time 1 hour 45 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients
- 8 - 10 slices bacon , cut into 1/2-inch pieces
- 8 1/2 cups water , divided
- 4 cloves garlic , minced
- frozen peas
- 1 lb linguine or spaghetti
- 1 1/4 cups finely grated parmesan cheese , plus more for serving
- 3 large eggs
- 1 large egg yolk
- 1 tsp each salt and pepper
- Chopped fresh parsley , for garnish
Instructions
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Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat.
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Allow to simmer until water evaporates about 6 - 7 minutes, then reduce heat to medium-low and continue to cook until bacon is brown and crisp, about 6 - 8 minutes longer.
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Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan. Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden. defrost peas and add them here.
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Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined.
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Meanwhile, bring 8 cups of water to a boil in a large dutch oven (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl
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. Drain al dente pasta into colander in bowl, while reserving pasta water in bowl. Measure out 1 cup hot pasta water and discard remaining water. Place pasta in now empty large bowl.
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Slowly pour and whisk 1/2 cup pasta water into egg mixture, then slowly pour mixture over pasta while tossing to coat. Add bacon and toss to combine. Season with salt if desired.
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Let pasta rest, tossing frequently, 2 - 4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining 1/2 cup hot pasta water as needed. Serve immediately topped with additional parmesan and parsley.
Recipe Notes
- Recipe source: adapted from Cook's Illustrated
- Use freshly grated Parmesan, not the stuff in the shaker can. It'll melt better and gives this dish a richer flavor.
- Be sure you immediately add the hot pasta water into the egg mixture to help cook it (if needed, you could even re-warm it in the microwave, but it needs to be very hot).
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