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Spaghetti Alla Carbonara Recipe

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This recipe for Spaghetti Alla Carbonara is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Coarse salt and freshly ground black pepper
1 pound spaghetti
1 tbsp. evoo
6 ounces of slab bacon or pancetta, sliced into pieces
3 garlic cloves, minced (or more to taste
4 large egg yolks
1/2 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for garnish if desired
Zest of 1 lemon
1/4 cu chopped Italian parsley
Directions:
Directions:
Bring a large pot of water to a boil; add salt and spaghetti, and cook until al dente. Drain pasta RESERVING 1 cup of pasta water to use later.
Heat oil in large skillet over medium-high heat.
Add bacon and cook until golden 8-10 minutes.
Using a slotted spoon, transfer cooked bacon to a paper-towel-lined plate.
Reduce heat to medium-low and add garlic and cook until golden, about 2 minutes. Turn off heat.
Beat egg yolks, heavy cream and 1/2 cup Parmesan cheese in a medium bowl until combined. Add drained hot pasta and bacon to skillet and pour the egg mixture over pasta. If pasta is dry, add the pasta water to moisten. Season liberally with black pepper.

Serve garnished with lemon zest, chopped parsley and additional cheese.
Personal Notes:
Personal Notes:
Very good. You do need to keep the pasta water, otherwise this dish will be dry.

 

 

 

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