Pasta Carbonara Sort of from Michael Symon
Pasta Carbonara Sort of from Michael Symon
Servings: 4
Prep time: 25 min
Ingredients:
- Kosher salt and freshly ground black pepper
- 1 pound / dried penne pasta
- 5 Tblsp / extra-virgin olive oil, plus more
- 1/2 lb / bacon (in the freezer for 30 minutes before slicing) small dice (about 1 cup)
- 4 large / eggs
- 1 cup / freshly grated good Parmesan, not some grated grocery store brand, plus more for serving
- 1/4 cup+ / chopped flat-leaf parsley including stems
Instructions:
- Start a large pot of water to a boil. Heat a high sided cooking pan (the past will be added to it) over medium high heat while you dice the bacon; add a little olive oil and the bacon. When the meat is almost completely crispy, carefully add 1/2 cup of the pasta water and use a wooden spoon to scrape all of the tasty bits off the bottom of the pan. Turn off the heat.
- Whisk the eggs together in a small bowl until they are smooth. Add the Parmesan, parsley, the remaining 4 tablespoons olive oil, lots of pepper and a pinch of salt and stir together.
- Add two Tlbs of salt to the boiling water stir and add the pasta, cook three or four minutes less than package instructions as pasta will finish cooking in the sauce.
- Turn heat on under the bacon and add a tad more pasta water to the bacon and a small ladle of pasta water to the eggs to temper and stir them vigorously to keep from scrambling. Add the egg mixture to the meat, stirring vigorously to incorporate without scrambling the eggs.
- Using a strainer, remove pasta from the water and add into the egg and bacon mixture, stirring to incorporate until blended. Add more Parmesan if desired (who wouldn’t), stirring the pasta vigorously. If the pasta begins to seize up, add another splash of pasta water to loosen it.
- Using a strainer, remove pasta from the water and add into the egg and bacon mixture, stirring to incorporate until blended. Add more Parmesan if desired (who wouldn’t), stirring the pasta vigorously. If the pasta begins to seize up, add another splash of pasta water to loosen it.
- The Valpolicella from the “Blends” list would work nicely here.