Ingredients
-
3
-
1
-
1/2
-
-
-
-
1 - 2
-
4
-
5
-
-
1
-
-
-
-
Directions
Carbonara, Contains no cream, of course The idea of using half bacon and half pancetta, came from a cookbook by Geoffrey Zakarian Too much cheese to me ruins a carbonara , Contains no cream, of course The idea of using half bacon and half pancetta, came from a cookbook by Geoffrey Zakarian Too much cheese to me ruins a carbonara
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Steps
|
1
Done
|
Crack Eggs Into a Bowl. Beat Well With Cheese and Seasonings. Set Aside For Up to an Hour. |
|
2
Done
|
Heat a 12 Inch Saut Pan With Oil and Bacon and Pancetta. Season Lightly If Desired. Cook Over Medium Heat Stirring Often Until Bacon Crisps. |
|
3
Done
|
Remove Half of the Fat. Deglaze the Pan With a Few Tablespoons Water or Broth and Set Aside. |
|
4
Done
|
Cook Pasta in Boiling Salted Water Until Al Dente. |
|
5
Done
|
Reserve a Little of the Starchy Water. Drain. |
|
6
Done
|
Toss Into the Pan With the Bacon and Drippings, If Desired, Some of the Reserved Bacon Fat Can Be Added Back to the Pan. |
|
7
Done
|
Stir in the Eggs. Toss Well With a Wooden Spoon or Tong. |
|
8
Done
|
Add a Little Starchy Water If Nessecary. |
|
9
Done
|
Serve Immediately. |
|
10
Done
|
Note: Pasta Should Be Removed to Plates or Bowls Once It Has Been Tossed or Else the Eggs Will Continue to Cook in the Bottom of the Pan. |
|
11
Done
|
Note: Pan of Bacon May Be Reheated Slowly While Pasta Cooks, but Have It Removed from Heat Before Saucing the Procedure. |
|
12
Done
|
Serve With Cheese Immediately. |
