YAY!!! I finally did it! I finally made Pasta Carbonara!!! The WAY cooler thing about it is...I didn't screw it up!!! WOOO HOOO!!!!
Ok, now that I've calmed down a bit....I have to pat myself on the back, I have been deathly afraid of making this dish in fear that I would scramble the eggs and ruin the dish. Alas, this was an easier recipe then I imagined it to be. I worried for no reason whatsoever!! I deprived myself of this wonderful pasta creation out of a silly fear. I tried something new, I succeeded, I am HAPPY!
If you have never had carbonara, you are missing out. This pasta dish is made with bacon and cream and eggs. Maybe it sounds like a strange combination, but it's heavenly, trust me! The cream and egg combined with the heat of the pasta creates this amazingly, wonderfully creamy sauce. And then of course there's the bacon....mmmmmmm.....what else needs to be said?
Adapted from Food & Wine
1 pound angel hair pasta (or spaghetti, or penne)
2 egg yolks
1/2 cup heavy cream
8 slices bacon, diced
2 garlic cloves, minced
3/4 cup grated parmesan cheese
fresh ground pepper
dash of dried parsley
Cook pasta according to package directions. Drain, reserving 1/3 cup of the cooking water.
Meanwhile, in a small bowl, mix the egg yolks and cream. In a large, deep skillet, cook the bacon until crisp. Remove with a slotted spoon and drain on a paper towel lined plate. Do not drain grease. Add the garlic and cook for 1 minute. Add the pasta to the skillet and cook, over low heat, tossing to coat. SLOWLY (you must have patience or your will have scrambled eggs in your pasta) add the reserved pasta water to the egg yolk mixture. Now, slowly add the mixture to skillet, stirring constantly to coat. You should now have a creamy sauce. Add the parmesan and season with pepper and parsley. Toss to coat one more time, serve immediately! Enjoy!