Pasta Carbonara

April 8, 2022

Jill Melton

Pasta carbonara, with its assertive combination of bacon, eggs, Parmesan, and lots of black pepper, hails from the region around Rome. The name means “pasta in the style of coal miners” as a nod to its appearance, with the flecks of pepper looking like coal dust. It’s quick and easy to make, and there’s a good chance you already have all the ingredients in your pantry. The eggs are added and will thicken off the heat from the heat of the pasta. If you over keep them on the heat, they will scramble.

Ingredients

10 ounces spaghetti

4 ounces bacon, chopped

3 garlic cloves, minced

at least 1 1/2 teaspoons ground black pepper

3 large eggs, well beaten

1 cup freshly grated Parmesan cheese

salt to taste

2 tablespoons chopped fresh parsley

Preparation

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.

2. Meanwhile, heat 10-inch skillet over medium-high heat. Cook bacon 5-7 minutes, or until crisp. Remove bacon from skillet with slotted spoon and set aside. Discard all but 3 tablespoons bacon grease from pan. Add garlic and black pepper and cook 30 seconds. Return bacon to skillet and turn off heat.

3. Add drained pasta to skillet and cook over medium heat 1 minute. Remove skillet from stove and stir in eggs. Allow eggs to thicken but do not put skillet back on stove or they will scramble. Add cheese and season to taste with salt and additional pepper. Sprinkle each serving with parsley and serve immediately.

Note: The bacon and pasta can be cooked up to 3 hours in advance and kept at room temperature. Reheat the pasta by running it under very hot tap water in a strainer until hot before adding the eggs.

Pasta Carbonara

Jill Melton

Ingredients

Preparation

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