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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Spaghetti Carbonara Recipe

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This recipe for Spaghetti Carbonara is from Loving Legacy of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large eggs and 2 large yolks, room temperature
⅔ cup grated pecorino Romano
Coarsely ground black pepper
1 Tbsp. olive oil
5 strips thick cut peppered bacon, sliced into pieces about ¼-½" wide
12 oz. spaghetti (about ¾ box)
Directions:
Directions:
Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.

In a mixing bowl, whisk together the eggs, yolks and cheese. Season with a pinch of salt and generous black pepper.

Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the bacon, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.

Add pasta to the water and boil until a bit firmer than al denté. Just before pasta is ready, reheat bacon in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.

Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately.

 

 

 

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