Pasta Carbonara Recipe
By Robin
Pasta Carbonara
Ingredients:
- 1 pound farfalle (bowtie pasta)
- 1 egg
- 7 tablespoons heavy cream
- kosher salt
- freshly ground black pepper
- 8 slices uncurred bacon, diced
- 3-4 handfuls frozen peas
- 1/3 cup fresh Italian parsley, roughly chopped
- 2 handfuls of freshly grated Parmesan cheese
Directions:
To a large pot of salted boiling water add the farfalle and cook according to the package directions, in the last minute add the frozen peas. While the pasta is cooking, whisk the egg in a bowl with the cream and add a few pinches of salt and pepper. In a large skillet over med-high heat cook bacon until crisp then turn the heat off, do not drain. When the pasta is cooked drain reserving a little water. Add the pasta and peas to the bacon and blend well. Quickly stir in the egg and cream mixture into the hot pasta. Be sure to stir quickly so the egg does not scramble. Add a ladle of reserved pasta water to "loosen" the sauce then toss in the cheese. Pour into a preheated bowl (I usually drain the pasta in a colander over the serving bowl to heat it.) Top with parsley and serve with a salad and a crispy, warm baguette. Tutto Mangia!
Warning - If you ever receive the evil eye, you must put a wooden salad bowl on your head, olive oil on your forehead and repeat "facce tu la culla mia" (something to do with comparing your face to someone's rear end) three times. I keep an extra bowl in my purse just for that reason.
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