As a big fan of pork… specifically bacon. Any chance I get to add it to whatever I am cooking – I do so. Also as a relative newbie to cooking outside of my normal meat, potato and veggie cuisine I thought I was being somewhat creative when I thought of Bacon and Egg Pasta… Little did I know that has been around for ohhhhhh 80 years. Here is how I like to do my bacon and egg pasta:
Spaghetti Carbonara Recipe
WHAT YOU NEED:
Box of Spaghetti (17.6 oz)
4 Eggs
Package of your favorite bacon
1/2 C Grated Pecorino Cheese
Small Bundle of Italian Parsley
TOTAL TIME: 30 Minutes
PREP TIME: 5 Minutes
COOK TIME: 25 Minutes
– Bring a pot of salted water to boil – Cook Spaghetti to al dente – Reserve 2 C of pasta water when draining water from pasta
-Take 10 Slices of bacon – Stack them and slice into variety of different rectangular sizes – Cook in a sautee pan with a little vegetable oil until golden brown
-When bacon is finished add 3/4 C of pasta water to sautee also add just under 1/2 C of pecorino cheese (reserving some for garnish) add pasta and 1 TBL of finely chopped Italian Parsley and cook for 1 minute
-Beat 4 eggs in a bowl and remove pasta from heat – Pour beaten eggs into the pasta off the heat plate and serve with pecorino cheese and Italian parsley as garnish
-Note that next time I cook this I am going to separate the egg whites and only use the yolks for the pasta resulting in a much more decadent richer sauce
