David’s Recipe – Pasta Carbonara

Taste the Magic

This recipe as is simple as it is delicious. Although David struggles to gather all the ingredients and hasn’t made homemade pasta in many years, he still loves this modification. May his mother forgive him.

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Pasta Carbonara recipe

Serves David’s family for one meal (2 adults, 2 children).

• 1 tablespoon extra virgin olive oil or unsalted butter
• 1/2 pound pancetta or thick cut bacon, diced
• 4 whole eggs (can substitute some egg white)
• 1 cup grated pecorino or parmesan cheese
• 1 box bucatini (or spaghetti or fettuccine)
• Kosher salt and pepper

Instructions

1. Heat a large pot of water.
2. While the water is coming to a boil, heat the olive oil or butter in a large pan over medium heat. Add bacon or pancetta and cook slowly until crispy
3. In a mixing bowl, beat the eggs and half of the parmesan cheese.
4. When the water is boiling, add dry pasta and cook until the pasta is al dente (still a little firm).
5. When the bacon is cooked, add to a large mixing bowl. Move the pasta from the pot to the bowl quickly with tongs (the heat of the pasta will cook the eggs to create a creamy sauce – the pasta should be dripping wet).
6. Combine the egg mixture to the bacon and pasta immediately after the pasta is transferred. Mix with the tongs. Add salt to taste.
7. If the pasta is drying out, add some of the pasta water back in.
8. Serve with the rest of the parmesan and pepper.