VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world 🌍 of vintage and modern!!
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••••PASTA CARBONARA (ROME ITALY)🇮🇹!!
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••••SO GOOD AND SO EASY!! AN AMAZING DISH!!!
••••HERE’S THE VIDEO!!
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Prep Time10mins
Cook Time10mins
Total Time20mins
Course: Main Dish
Cuisine: Italian
Keyword: bacon, eggs, pasta
Servings: 1serving
Calories: 406kcal
Author: Joanie Zisk
Equipment
10-inch skillet
Ingredients
2ouncesdry spaghetti
1piecethick bacon(or use 2 thin slices of bacon)
1clovegarlic, sliced
1largeegg
1tablespoongrated Parmesan cheese
1/8teaspoonkosher salt
1/8teaspoonblack pepper
1tablespoonchopped parsley (optional for garnish)
Instructions
Bring a medium-sized pot of water to a boil, add the spaghetti and cook for 8-10 minutes or until tender yet firm. Drain the pasta, reserving 1/2 cup of the pasta water to use in the sauce, if necessary.
Meanwhile, cook the bacon in a medium-sized skillet over medium heat. Remove bacon and drain on a paper towel lined plate. Add the garlic to the pan and cook for 30 seconds. Add the pasta to the pan and toss for 30 seconds. Remove pan from heat.
In a small bowl, whisk together the egg, Parmesan, salt, and pepper.
Add egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble. Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency.(Note: if the heat from the pan and from the cooked pasta does not quite set the eggs, you can heat the pan again over a low heat and toss the pasta until cooked. You must constantly toss or stir the pasta so that the eggs don’t scramble.)
Crumble the cooked bacon and add it to the pasta. Toss to distribute. Taste and add additional salt, if necessary. Transfer pasta to a bowl and top with additional Parmesan. Enjoy hot.
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••••A DAY TO REMEMBER THOSE WE HAVE LOST!
