Pasta Alla Carbonara
This is a great “go-to” dish when unexpected guests stop by because so many of the ingredients are usually on hand. Fresh pasta is always best, but if dried pasta is the only option, it works too. More wine, anyone?
Ingrediënten
- 1 tablespoon olive oil
- 4 slices bacon diced (about ¾ cup)
- 1 cup shredded Parmigiano-Reggiano
- 2 large eggs
- 2 large egg yolks
- ½ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 10 ounces fresh linguine
- 1 cup frozen peas
- Additional Parmigiano-Reggiano for serving
Instructies
- Bring a large pot of salted water to a boil.
- Heat the oil in a large skillet over medium heat.
- Add the bacon and cook until it is almost crisp, about 6 minutes.
- Reduce the heat to low and stir now and then while you prepare the remaining ingredients.
- In a medium bowl, whisk together the cheese, eggs, egg yolks, cream, salt, and pepper.
- Cook the pasta al dente, following the packaging cooking instructions.
- When there is 1 minute remaining on the pasta, add the peas.
- Drain the pasta and peas, reserving ¼ cup of the pasta cooking water.
- Add the pasta, peas, and reserved liquid to the skillet with the bacon.
- Toss gently to combine.
- Add the cheese and egg mixture and toss gently.
- Cook until the pasta is warm and thoroughly coated in the sauce, about 2 minutes.
Notes / Tips / Wine Advice:
Serve immediately with additional Parmigiano-Reggiano cheese and black pepper alongside.
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