Pasta Carbonara

Name: Pasta Carbonara
Total time: 1500 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb Spaghetti Noodles; 8 slice Bacon; 1 medium Onion; 3 Whole Eggs; 2 Egg Yolks; 10 oz Romano Cheese; 1 tsp Ground Black Pepper; 1 Kosher Salt

Dan Krause @cook_3272239

Chattanooga, Tennessee

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.

Dan Krause @cook_3272239

Chattanooga, Tennessee

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.

Saved

Ingredients

25 mins

6 servings

1 lbSpaghetti Noodles
8 sliceBacon
1 mediumOnion
Sauce
3Whole Eggs
2Egg Yolks
10 ozRomano Cheese
1 tspGround Black Pepper
1Kosher Salt

Saved

Steps

25 mins

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.