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Pasta Carbonara
An Americanized version of an Italian classic, our Pasta Carbonara has a light sauce filled with beautiful flavors, i.e., bacon! This recipe is close to the traditional recipe but takes tasty liberties.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people
Ingredients
- 4 large egg yolks
- 1/2 cup parmesan cheese plus extra to serve
- 10 slices thick sliced bacon chopped into 1-inch pieces
- 1/2 red pepper finely diced
- 1/2 Onion finely diced
- 12 ounce dried angel hair pasta
- black pepper to season
Instructions
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In a medium bowl, mix egg yolks, parmesan, and black pepper with a whisk. Set the mixture aside once combined.
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Saute bacon until crisp, remove bacon, leaving the bacon grease in the pan and cooked bacon drain on a paper towel.
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Return the pan to heat and add diced red pepper, and onion. Cook for three minutes or until onion starts to brown. Remove from pan and drain on a paper towel with the cooked bacon.
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Allow bacon grease to cool slightly in the pan.
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Cook the spaghetti in a large pan of boiling salted water following the package instructions.
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When the pasta is finished cooking, remove from heat and reserve a half cup of the hot pasta water to use for the sauce. .
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Drain pasta
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In the bowl with egg mixture, add the hot pasta water, a tablespoon at a time to the egg mixture while continually stirring. Adding the liquid too quickly will cause the eggs to scramble.
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Once the pasta liquid is combined with the egg mixture, add three tablespoons of the bacon grease, cooked pasta, bacon, and red peppers. Toss to combine and transfer to a serving bowl, Sprinkle generously with parmesan cheese. Enjoy!