Classic Bacon Carbonara
10
Minutes Prep Time
20
Minutes Cook Time
2-3
Servings
INGREDIENTS
coarse salt
½ lb linguine
3-4 garlic cloves (finely minced)
100 g diced prosciutto or Thick Cut bacon
1 egg
4 egg yolks
½ cup (30g) freshly grated Parmesan cheese (double if only using one type of cheese)
½ cup (30g) freshly grated Pecorino cheese
½ cup pasta water
Garnish:
1 Tbsp freshly grated Parmesan cheese
Olive oil
1 Tbsp chopped parsley
INSTRUCTIONS
Add prosciutto or bacon to a cold skillet. Place on medium heat. Starting with a cold pan helps render out the fat and creates a crispier prosciutto. Sauté until some fat has rendered, then add minced garlic. Stir occasionally.
Add water and a liberal amount of salt to a large pot for linguine. Place on the stove and bring to a boil. Place linguine in the boiling water and cook until al dente - according to package directions.
In a medium mixing bowl, whisk together the egg and egg yolks. Combine with freshly grated cheeses
Scoop out ½ cup pasta water and temper the egg and cheese mixture by slowly whisking it into your bowl.
Using tongs, scoop out pasta and add to prosciutto and garlic pan. Stir, scraping up the browning (fond) at the bottom of the pan. Never throw out your pasta water, it will be used later to lighten up the sauce
Turn off stove heat and slowly add in egg mixture while constantly stirring. If it gets too thick, you can add more pasta water a few tablespoons at a time. The consistency should be thick enough that when you swipe the bottom of the pan with your wooden spatula the sauce only slowly starts to fill back in. Be sure you have turned off the stovetop and continue stirring, or the eggs may begin to scramble.
Season with salt and pepper to taste. Plate and garnish with chopped parsley, a drizzle of olive oil, and grated Parmesan as desired. Enjoy!
