Pasta Alla Carbonara - pasta in the style of the coal workers - Is a simple yet deliciously rich dish That can be be thrown together very quickly with just a few ingredients you probably already have on hand: pasta (traditionally made with spaghetti but any shape will work), eggs , bacon, freshly grated Parmesan or Pecorino Romano cheese, and freshly ground black pepper. The trick to making a luscious, creamy carbonara if to carefully control the heat when you feel it is wrong with you end up with scrambled eggs and pasta. If this happens, do not worry, it will taste fine but the texture will not be quite as satisfying Just follow the recipe step - by - step and your dish will be beautifully rich and creamy. Buon appetito !
Ingredients
1 pound of pasta (serves 4 for dinner, 6 for lunch)
5 large eggs (1 egg per person + a spare)
P pound of bacon, sliced (1/2 package)
1.5 cups of FRESHLY grated Parmesan or Pecorino Romano cheese
Salt to season the water
Freshly ground black pepper to taste
Directions
1. Put a large pot of cold water on to boil. (4 quarts of water per pound of pasta)
2. You can drain off some of the fat but leave at least 3 tablespoons in the pan to create the sauce. Turn the heat to low to keep it hot.
3. No need to add salt as the bacon has cooking, wisk together the eggs, 3/4 cup of the grated cheese and a few cranks of pepper in a bowl or large measuring cup until well blended. aside.
4. When the rolling boil, add a heaping tablespoon of salt and drop in the pasta. Sticky to prevent water from back to a boil. Cook according to package directions, stirring occasionally, until al dente Just before draining, reserve a cup or so of starchy pasta water. Set aside.
5. Drain the pasta quickly in a colander (but do not rinse! The starchy water helps blend the sauce). Return the hot pasta to the hot pot, off the heat.
6. Carefully add the hot bacon and oil to the pasta, scraping the saucepan with a rubber spatula to get every morsel of deliciousness. Stir well to completely coat the pasta with the hot oil.
Put the pot back on low heat and continue stirring. Add a splash of the reserved pasta water and ac cup of the grated cheese. If the eggs are cooking too fast, take the pot off the heat again. The pasta will continue to absorb the sauce after it has been plated so you want it just a bit on the "goopy" side when you serve it.
8. The spiciness of the black pepper goes really well with the richness of the sauce.
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