Sunday, March 27, 2016

Classic Linguine Carbonara

Can you believe I have spent nearly five decades on this earth and a few weeks ago was the first time I ate, let alone made, pasta carbonara? Me neither!! Who knows what failure that was, or whose fault, but no more!

Trying out a pasta machine that was recently gifted to me I decided it was time to end the strike against carbonara. Let me say it again, WOW! Make some fresh pasta and douse it with eggs, yolks, bacon bits and lots of cheese and you too will be in heaven!

What could be simpler? Quick fry bacon into cubes, cook pasta, whip eggs and yolks and grate in some cheese and then stir it all together and presto! Pasta ecstasy!

Classic Linguine Carbonara
(serves 2-3)

1/2 lb fresh pasta (linguine, fettucine, spaghetti)
2 eggs
1 yolk
1 cup finely grated parmesan, asiago or pecorino romano
2 slices bacon, cut into cubes
black pepper

Saute bacon until crisp; drain and set aside. Whip eggs an yolk and blend in cheese. Cook pasta in boiling water until al dente, about 2 minutes after pasta floats to top if you're using fresh pasta. Drain pasta but reserve about 1/4 cup of cooking water and swirl egg cheese mixture in pasta and add extra cooking water to make more sauce. Stir in bacon and serve with lots of fresh ground pepper.


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