Carbonara

By lovenaples

This is cooked with tossing with just-cooked pasta.
Serve traditional style, with spagetti

Ingredients

• 6 T. unsalted butter
• 3/4 lb. sliced bacon, cut crosswise into 1/4 to 1/2 inch wide stripps
• 3 mediun garlic cloves, finely chopped
• 6 egg yolks
• 2 c. heavy ceam
• 2 c. grated Parmesan cheese
• Freshly ground pepper
• 1/4 c. chopped fresh Italian parsley

Preparation

Step 1

In a large skillet, melt the butter over moderate heat. Add the bacon and saute until crisp, 3 to 5 minutes. Drain off all but a thin film of fat. Add the garlic and saute about 1 minute more.

In a bowl, beat the egg yolks, cream, and 1 1/2 cups of the Parmesan

Add cooked, drained pasta to the skillet and pour in the cream mixture. Toss over low heat until the sauce thickens and coats the pasta, 2 to 3 minutes.

Serve immediately, sprinkled generously with the remaining Parmesan cheese, pepper amd parsley