Pasta Carbonara

Pasta Carbonara

Published on January 23, 2018 | By
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Super Yummy and not so high in Calories – whats not to love?

Sometimes we add in caramelized onions (ok more often then not) as we love them!!

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Recipe Rating

  • (5 /5)
  • 1 rating

Ingredients

  • 3 eggs
  • 2 oz Pecorino Romano grated (about 1 cup)
  • 2 T milk or water
  • 1/2 pound thick cut bacon or Serrano Ham
  • 3 garlic cloves
  • 1 t pepper
  • 1/2 c white wine (dry)
  • 1 T Salt
  • pasta (approx 2 - 3 oz per person) before cooking

Instructions

  1. Bring 4 qts water to a boil in a large pot for the pasta. Whisk cheese, eggs, milk in med bowl set aside
  2. cook the bacon/ham in a large skillet until crisp, transfer to a small bowl with slotted spoon, pour off all but 2 T of bacon fat. Add garlic & peppers to the skillet, cook over med heat until fragrant. Slowly whisk in garlic mixture to eggs
  3. add the wine to skillet (although sometimes we just add a little stock) and simmer over med heat scraping the bottom of the skillet to remove the brown bits, until reduced by about half. slowly mix this into the garlic/eggs
  4. add the salt and the pasta to boiling water, cook until al dente. reserve 1 c of pasta water then drain. Add pasta to the skillet, immediately pour the egg/garlic/wine mixture over the pasta and toss to combine. Add 1/2 c of the pasta water, and the bacon/ham thin the sauce with the remaining water as necessary.

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