Spaghetti Carbonara

Spaghetti Carbonnara
Monday, February 2nd, 2015

Olive oil
4 slices of thick cut bacon cut into lardons
2 eggs
Salt and pepper
Romano pecorino

1. Cook enough linguine al dente (nine minutes in boiling salted water) for two servings

2. While pasta is cooking sauté lardons in olive oil in non-stick skillet

3. Crush two large cloves of garlic and sauté briefly with bacon to flavor the oil. Do not brown

4. Chop generous amount of flat leaf parsley and add to lardons and garlic

5. In a small bowl whisk two eggs and some pecorino together

6. Drain pasta and while still piping hot add to lardons off the heat

7. Stir eggs mixture into pasta with pan still off heat. There should be enough heat in the pasta to thicken the egg mixture into a sauce without turning it into scrambled eggs

8. Season with ample amount of black pepper. Salt judiciously

9. Serve and top with additional chopped parsley and pecorino

10. Accompany with Stuffed Tomato I (on this blog) and a glass of wine for a complete meal

Note. Parmessan may be used in lieu of pecorino, but pecorino is preferred for its sharper flavor


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