Pasta Carbonara
I love pasta carbonara. This is the ratio I came up for the egg to cheese that I enjoyed the most. I prefer Romano to Parmesan due to the higher moisture content.
Pasta Carbonara
I love pasta carbonara. This is the ratio I came up for the egg to cheese that I enjoyed the most. I prefer Romano to Parmesan due to the higher moisture content.
Cooking Instructions
- 1
In large mixing bowl combine all ingredients for the sauce. Finely grate the Romano cheese (use a micro plane grater ).
- 2
Whisk the sauce ingredients until it has a paste like consistency.
- 3
Cook bacon in large skillet pan over low to medium heat until crispy and remove from the skillet.
- 4
Finely chop the onion.
- 5
Boil the pasta in accordance the package directions. Be sure to save the leftover pasta water.
- 6
About 3 - 4 minutes before the pasta is done cooking, add the onion to the skillet and saut? in the bacon fat.
- 7
Once pasta is cooked, turn skillet heat off, then drain and add to the skillet pan with the bacon fat and onions.
- 8
Thoroughly mix the pasta with the bacon fat to evenly coat the pasta.
- 9
Add the warm pasta and onion mix to the sauce and use a set of thongs to toss. Ensure the noodles are completely coated with sauce.
- 10
Add some pasta water to the noodle and sauce mix to smooth out the sauce. Typically a ladle full is enough. The sauce should look a little on the soupy (loose) side. It will quickly set as the sauce cools.
- 11
Serve, add crumbled bacon, and enjoy. For a little extra wow factor, add a egg yolk on top.
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