Penne alla Carbonara

By christoph

Bacon, eggs, and cream, tossed with pasta and finished with cracked black pepper. A Classic dish!

Ingredients

• 1/2 pound bacon, cut in to 1” pieces
• 1/2 cup onion, finely chopped
• 1/4 cup roasted red pepper, diced
• 4 garlic cloves, finely chopped
• 3 large egg yolks
• 1 cup freshly grated Parmigiano-Reggiano
• Freshly ground black pepper
• 2 tablespoons finely chopped fresh parsley

Details

Preparation time 20mins
Cooking time 40mins
Adapted from jamesandeverett.com

Preparation

Step 1

Cooks Note: Cook the pasta while you prepare the sauce. It is important that the pasta be hot when the raw eggs are added in order to finish the sauce.

Ladle about 1 cup of pasta water into a bowl and reserve.

Separate the eggs. Place the yolks in a small bowl with the grated cheese and mix well. (Hold to the side to be added to the hot pasta).

In a large sauté pan, over medium heat, cook the bacon until crispy. Remove the bacon and drain on paper towels. Pour off all of the oil except for about 3 tablespoons. Add the onion and red pepper. Sauté until onions become translucent. Add garlic and cook another 30 seconds. Add the crispy bacon, drained pasta (do not rinse), and fresh ground black pepper. Mix well, turning pasta to coat with oil. Cook for about 1 minute. Remove pan from heat.

Off of the heat, add one half of the parsley and the egg / cheese mixture. Stir well to allow hot the hot pasta to cook the egg and create the sauce. Add reserved pasta water as needed to create a creamy consistency. Top with the remaining chopped parsley, grated cheese and ground black pepper.