Carbonara
This pasta is rich and creamy, saturated in bacon and parmesan cheese. A lovely and decadent, classic dish.
What you'll need: Serves 4-6
1 1/2 cups freshly grated block Parmesan cheese
2 eggs
1 egg yolk
1/4 cup heavy cream
4 ounces pancetta, 1/4-inch cubed (or 6-8 slices thick cut bacon)
2 garlic cloves, finely chopped
1 shallot, minced
1 teaspoon salt
1 pound pasta (Fusilli Lunghi,Bucatini, Spaghetti, etc.)
1/2+ cup pasta boiling water
2 tablespoons chopped fresh basil
fresh ground black pepper
How to make it:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente (2-3 minutes under the package directions). Reserve boiled pasta water before straining.
Heat a large shallow skillet over medium-high heat. Add the pancetta and cook about half way through. Then add garlic and shallots; cook until the pancetta is crispy, stirring often. Remove from heat. Be sure to keep the cooking fat.
In large serving bowl, whisk together the Parmesan cheese, eggs, yolk, and heavy cream. Set aside.
Whisk the reserved boiling pasta water very slowly into the egg mixture. This is tempering the eggs so they don't scramble. Using tongs, add the cooked pasta directly to the egg mix.
Allow the pasta to sit for about 2 minutes to absorb some of the sauce, then toss again. Add the pancetta and its fat to the pasta and toss together again.
Serve garnished with chopped basil and fresh ground black pepper.