Pasta Carbonara

By Jake57

Ingredients

• 3 oz. pancetta, finely diced
• 3 slices thick-cut bacon
• 1 Tbsp. chopped garlic
• 1 Tbsp. chopped shallots
• 3 Tbsps. chopped fresh basil
• 2 Tbsps. chopped fresh flat-leaf parsley
• 1 pint heavy cream
• 3/4 tsp. kosher salt
• 1/4 tsp. cracked black pepper
• 1 egg yolk, beaten
• 3/4 cup grated Romano cheese
• 1 Tbsp. unsalted butter
• 12 oz. perciatelli pasta (hollow spaghetti), cooked al dente

Details

Servings 4
Adapted from magazine.foxnews.com

Preparation

Step 1

Preheat a large saute pan over medium-high heat. Add the pancetta and cook for 2 minutes. Add the bacon and cook until both meats are browned and crisp. Transfer to a paper-towel lined plate and set aside.

Reserve about half of the rendered fat from the bacon and pancetta (discard the rest). Add the garlic and shallots to the pan and saute until they begin to pick up some color. Add 1½ tablespoons of the basil and 1 tablespoon of the parsley, and saute for 30 seconds.

Add the heavy cream, salt and pepper and cook until the liquid has reduced by half. At that point, reduce the temperature to medium and return the bacon and pancetta to the pan, reserving a small portion for garnish. Remove from the heat and whisk in the egg yolk.

When the yolk is completely incorporated, fold in the cheese, the remaining 1½ tablespoons basil, the remaining 1 tablespoon parsley, and the butter. Add the cooked pasta and toss until well coated. Transfer to a large serving platter and garnish with the reserved bacon and pancetta just before serving.