Authentic Carbonara


Carbonara is a common item on most menus, but I seriously doubt most, if any, are authentic Carbonara. The reason is that the eggs are not cooked. At least not fully. The only heat they go through is the warm pasta you mix the sauce with. For some of you, that might not be acceptable. However, for those that have access to fresh eggs I highly recommend giving this version a try! It's the closest most of us will get to Italy this summer so eat up!

Ingredients

  • Pasta; I recommend bowties

  • 1 shallot or small onion, diced

  • Preferably ¼ lb. Italian bacon called Pancetta in slices, or 3 slices of bacon

  • Eggs (2 eggs for 4 servings)

  • ½ cup of grated parmesan cheese

  • freshly ground black pepper

Directions

  1. Sauté onion and bacon on low heat until onion is soft but not brown.

  2. Whisk together eggs, parmesan cheese, and pepper in a serving dish.

  3. Cook pasta al dente, drain it with a little bit of remaining cooking liquid.

  4. Pour pasta into egg mixture. Toss quickly.

  5. Mix in bacon and onion.

  6. Serve immediately.

untitled-133-2.jpg
Dinner Recipes.png
You Might Also Like:
About Me
untitled-54-2.jpg

Hi! My name is Rebecca from Raleigh, NC...click below to learn more about me and the type of posts you can expect to find here. 

Read More

Contact me!

 

© 2023 by Going Places. Proudly created with Wix.com