Pasta Carbonara


  • 1 lb bacon, cut into 1/3 inch strips
  • 6 tbs unsalted butter
  • 4 garlic cloves, minced
  • 2 cups heavy cream
  • 6 egg yolks
  • 2 cups Parmesan cheese, grated
  • 1 lb pasta of your choice, aldente
  • 1/3 cup parsley, minced
  • freshly ground black pepper to taste
  • In a large saute pan cook the bacon in the butter until crisp.
  • Drain off most of the fat but leave a little to saute the garlic.
  • Add the garlic and saute for about 1 minute, then remove the saute pan from the heat.
  • In a bowl, whisk the cream, egg yolks and 1 and 1/2 cups of the cheese.
  • Add the cooked pasta to the saute pan and add the cheese mixture.
  • Toss together over low heat, until the┬ásauce┬áhas thickened and all of the pasta is coated.
  • Transfer to plates and sprinkle with the remaining cheese, parsley and black pepper.

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