The best pasta carbonara


Dinner tonight, April 25, 2017
ABSOLUTELY the best carbonara you ever tasted, so easy to make, and delicious creamy.
4 servings

  • 1 lb. dry linguine
  • 500 ml. heavy cream
  • 8 ounces bacon, diced
  • 4 large egg yolks
  • 1 cup grated Parmesan, for garnishing
  • ¾ teaspoon black pepper
  • Parsley, for garnishing

1) Cook the linguine according to the package directions, reserving 1 1/2 cups of the cooking water.

Meanwhile, in a large skillet, over medium-high heat, fry the bacon until crisp. Spoon off and discard all of the bacon drippings.

Add heavy cream and turn up the heat to medium and high, Boil the to reduce and thickens the cream, it should be very thick and creamy.

Add the already cooked pasta and stir so all pasta is covered by the thick sauce.

Separate yolk from whites. Discard egg whites ( or save it for meringues ) .

Distribute pasta between 4 deep plates. Add Yolk on top, garnish with grated parmesan, black pepper and chopped parsley . THIS STEP SHOULD BE DONE IN A HURRY as it’s crucial that the yolk is mixed in the pasta while its very hot, to give it this very creamy texture.

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