Pasta Carbonara

Name: Pasta Carbonara
Ingredients: 1 pound dry spaghetti; 2 tablespoon extra virgin Olive Oil; 4 ounce bacon or Pancetta, cubed or small strips; 6 clove garlic, chopped finely; 2 eggs, Large; 1 cup freshly Grated Reggiano-Parmigiano cheese; 1.5 tablespoon freshly ground black pepper; 1 handful fresh flat-leaf parsley, chopped; 1/4 cup creme fraiche or sour cream

9 ingredients

7 steps

Ingredients

1 pound dry spaghetti
2 tablespoon extra virgin Olive Oil
4 ounce bacon or Pancetta, cubed or small strips
6 clove garlic, chopped finely
2 eggs, Large
1 cup freshly Grated Reggiano-Parmigiano cheese
1.5 tablespoon freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped
1/4 cup creme fraiche or sour cream

Directions

1

Be sure to prepare the sauce before pasta is finished, pasta must be hot to properly cook the eggs in the sauce.
2

Heat olive oil in deep pan, medium heat. Add bacon and saute till crispy, add garlic and remove from heat to cook garlic gently.
3

Meanwhile, boil pasta water and cook till al dente (8-9 mins), reserving 1 cup pasta water.
4

Prepare sauce by combining eggs, pepper, Reggiano and creme fraiche until well mixed
5

Add cooked pasta to oil and bacon, stir quickly till coated.
6

Add sauce to pasta while noodles are still very hot, stir to coat completely and add reserved pasta water as necessary to keep sauce moist.
7

Serve with additional Reggiano, pepper and flat-leafed parsely garnish