1/4 cup pecorino cheese (all Parmesan if you can't find pecorino)
1/4 teaspoon nutmeg or more to taste
1 1/2 to 2 tablespoons parsley, chopped
Salt and freshly ground black pepper to taste
1 pound penne or spaghetti
Instructions
Melt the butter over medium heat in a pan large enough to eventually hold both the pasta and the sauce. As soon as the buttor or olive oil is heated, add the diced bacon and cook until crisp and light brown. When almost done, add minced garlic.
At the same time bring a large pot of salted water to a rolling boil. Add the pasta and stir to separate with a wooden spoon or fork. Cook until done. Meanwhile, in a bowl, beat the eggs and cream along wih the cheeses, pepper and nutmeg to taste.
Add 1 tablespoon parsley to mixture and stir. When pasta is done, drain, reserving some of the cooking liquid. Add pasta and liquid to the pan with the oil, butter and bacon mixture.
Turn the heat on to very, very low and add the egg/cheese mixture, stirring continuously for a couple of minutes until eggs are heated through (They will lose their glassy appearance.) Add heavy crem if more sauce is needed. Sprinkle with remaining fresh parsley. Remove pan from heat and serve immediately onto pre-warmed plates.
Originally Submitted
3/6/2012
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