Carbonara

 

You can use any pasta you want here.  My favs would be fettuccini, bucatini or pappardelle.  

Ingredients: 

1 pound of bacon, chopped
1 TBSP olive oil
1 shallot, minced
4 cloves of garlic, chopped
1 cup frozen peas, defrosted
1 (16oz) box of pasta
1 cup grated parmesan (plus more for topping)
1 cup grated pecorino romano (plus more for topping)
4 eggs, + 2 egg yolks
Salt and lots of pepper

Directions:

1. In a large, wide braiser pan, render 1 pound of bacon 3/4 of the way with 1 tbsp olive oil.

2. Add 1 minced shallot and reduce heat to low. Cook until shallot soft and bacon done.

3. Lower the heat, add pepper and 4 cloves of garlic and 1 cup of defrosted peas. Stir and then turn off heat.

4. Boil pasta according to package directions. You want to cook it all the way through because in this dish you will not finish cooking it in the sauce. 

4. While the pasta is cooking, combine 1 cup grated parm and 1 cup pecorino romano with 4 eggs and 2 egg yolks (whisked) with pepper.

5. When pasta is 2 minutes from being done add 2 ladles of pasta water to bacon pan and turn heat back on medium/low to a gentle simmer.

6. Remove pasta with tongs directly from boiling water to pan with sauce. Toss.

7. Temper egg/ cheese mixture with a ladle of pasta water. Mix. This is to prevent the eggs from scrambling. 

8. Turn off heat on pasta pan.

9. Add more pepper and egg/cheese mixture. Toss until combined and velvety.

Serve with extra pecorino romano/parm mixture.