This classic carbonara is made with bacon, eggs, and cream, tossed with pasta and finished with cracked black pepper.
Ingredients
2cupspenne pasta
1/4poundbaconcut in to 1” pieces
½cuponionfinely chopped
¼cuproasted red pepperdiced
4garlic clovesfinely chopped
3large egg yolks
1cupfreshly grated Parmigiano-Reggiano
Freshly ground black pepper
2tablespoonsfinely chopped fresh parsley
Method
Cook pasta for about 10 minutes in boiling water or until tender
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 2 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.
Serve
I like to serve this dish with fresh spinach wilted in some of the bacon renderings.