About three and a half years ago I met my mother in law for the first time and she introduced me to real Italian pasta carbonara. A love affair began between me and this simple delicious dish. I quickly learned her recipe and tried out a few other ones along the way. After much experimenting and tasting, I came up with what is my ideal carbonara and I’m sharing this recipe with you! I’m sure as you try it out, you too, will begin experimenting and come up with your ideal recipe. So without further ado, here is the recipe!
(Please note, I made a half recipe in the pictures)
Assemble your ingredients.
Cut up the bacon in small pieces and cook in frying pan. I like to cook for longer at a low temperature to avoid splatters. You can also put your pasta water on to boil now as well.
Measure out your Parmesan cheese, separate your yolks and mix together.
Add some pasta water to temper the cheese/yolk mixture.
Once your pasta is cooked, drain and return to the pot. Add the bacon and the bacon fat.
Add the cheese/yolk mixture and stir.
Stir, stir, stir!
Catherine’s Pasta Carbonara
One box of pasta
One package of bacon, sliced
8 egg yolks
2/3 cup of Parmesan cheese, grated
Cook pasta to directions on package.
Cook bacon in frying pan.
Mix egg yolks and Parmesan cheese. Add approximately 1/2 cup of pasta water to the yolk/cheese mixture.
Strain pasta and return it to the pot.
Return pot to hear.
Add bacon and bacon fat. Stir.
Add yolk/cheese mixture and stir to coat and lightly cook.
Serve and enjoy!