Carbonara

Carbonara

4 servings

Ingredients

·       Salt & pepper

·       2 large yolks, room temperature 

·       1 C of reserved pasta water 

·       1/4 C Basil, chiffonade cut

·       1/3 C grated Romano, plus additional for serving

·       1/2 C grated Parmesan, plus additional for serving

·       1 tablespoon olive oil

·       4 slices of bacon cut into 1/8" slices 

·       1 tsp garlic

·       12 oz. linguine or penne pasta 

·       Truffle salt for finishing

Directions

1.     Boil water and start cooking the pasta.

2.    Mix egg yolks, salt, pepper, in a bowl

3.    Pour some hot water in a large mixing bowl for mixing the pasta & egg mixture later.

4.     Heat some olive oil in a large sauté pan and cook the bacon until mostly cooked (not hard), add garlic for the last minute of cooking

5.    Scoop out about 1 C of pasta water 

6.    Drain the pasta and add it to the bacon / garlic mixture

7.    Pour warm water out of the large mixing bowl and pat dry

8.    Pour pasta / bacon mixture into the large mixing bowl

9.    Add cheese / egg mixture and the basil to the large mixing bowl

10.  Stir mixture and add a little of the reserved cooking water a little at a time until it has a creamy texture

Garnish with a little extra cheese & finish with some truffle salt

(maybe add 2 more eggs to this next time and reduce the water)