PASTA CARBONARA
By JP
Ingredients
- 8 ounces diced pancetta
- 4 slices bacon
- 2 minced garlic cloves
- 1/4 cup fresh parsley; 1 1/2 TBSP. dry parsley
- 3/4 cup heaping Parmesan cheese
- 1/2 cup pecorino Romano cheese
- Pinch pepper, salt
- 1 1/2 tablespoon olive oil to fry pancetta and bacon
- 1/4 to 1/3 stick salted butter room temperature
- 5 or 6 egg yolks
- 3 tablespoons minced onion
Details
Preparation
Step 1
PREPARATION……………………….
Combine egg yolks in a bowl with the cheese, parsley & butter, mix well and add a little (cool)pasta water (later) if it is too dense
Fry pancetta and bacon in a little olive oil in large pot/Dutch oven
Cook pasta in salted water while frying pancetta/bacon, save cup of pasta water for egg mixture.
Remove pancetta/bacon and put in a bowl
SAUTE garlic and onions till done with 1 tablespoon of oil when done add to pancetta bowl.
Drain pasta and dump immediately into Pot/Dutch oven with 2-3 Tbsp pasta water stirring quickly for 2-3 minutes remove pot from heat then add egg cheese mixture, pancetta/ bacon to pasta and stir to combine (add a little more water if mixture is too thick)……..SERVE AS SOON AS IT MIXED THOROUGHLY
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