Pasta Carbonara

Name: Pasta Carbonara
Total time: 2100 s
Yield: 4 People
Cuisine: American
Ingredients: 16 Oz. Pasta; Pork Skin (7 slices thick cut bacon); 3 Large Eggs + 1 Yolk; 1 1/2 Cups Grated Pecorino Romano; 3 Cloves Garlic; Salt & Pepper; Parsley

Karl @knice1on1

Boston, USA

The basil was growing rampant so I made some pesto sauce. I wasn’t in the mood to eat it. I recently got a deli slicer at a yard sale and wanted to cut some ham for sandwiches. I got a smoked picnic shoulder but I couldn’t cleanly navigate around the massive bone. I’ll do something else with it instead. I decided to pull the fatty skin off and do a version of this instead.

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Ingredients

35 Minutes

4 People

16 Oz.Pasta
Pork Skin (7 slices thick cut bacon)
3Large Eggs + 1 Yolk
1 1/2 CupsGrated Pecorino Romano
3 ClovesGarlic
Salt & Pepper
Parsley

Saved

Steps

35 Minutes

1

Start boiling salted water for pasta. If you happen to have this ham, take the skin off. Slice it into strips and cube it. Put it in a hot pan and render the fat out of it.
2

Once browned, remove the pork and set aside. Add chopped garlic to the fat and cook until golden. Remove along with some pork fat and place into a large bowl.
3

Add cheese, eggs and yolk to the bowl with the garlic. Whisk.
4

When your water is boiling, add in pasta and cook until al dente. Set aside about a cup and a half of the pasta water when it finishes boiling. Drain the rest of the pasta in colander.
5

SLOWLY begin adding a half cup of pasta water to your egg mixture while whisking vigorously. Recruit someone to pour it if you can. Add pasta, pork and parsley to sauce and toss throughly. Add remaining pasta water as needed to thin the sauce and coat nicely.
6

Plate with a little freshly grated cheese on top.