Tuesday, June 24, 2008

Linguini Carbonara

This is a recipe that I only make about once a year because I feel immediately guilty after eating it, but it’s just so darn good! I love bacon in anything and could eat it every day, and with the addition of a rich cream sauce and pasta, I’m in heaven. I usually use bacon in my Carbonara because I like the flavor so much, but you can definitely substitute prosciutto as this is the traditional meat in this dish.

Linguini Carbonara

1 Pound Bacon, cut into small pieces
2 Cups Half & Half
6 Egg Yolks
1 Teaspoon Salt
1 Teaspoon Pepper
8 Ounces Parmesan Cheese, divided
16 Ounces Linguini, or any other pasta of your choice

Bring a large pot of salted water to a boil and cook pasta per the instructions on the package. In the mean time brown the bacon until golden and crisp in a large skillet, remove bacon from pan and drain all but 3 tablespoons of the fat. Next add the half & half, egg yolks, salt, and pepper and heat over medium while constantly beating with a whisk. Continue cooking until sauce just starts to simmer and thicken, about 5 minutes. Next add all but a handful of the parmesan cheese and continue stirring until melted and well incorporated. Add the bacon back to the pan and the cooked pasta, toss to coat. If the sauce is too thick just add a few tablespoons pasta water. Serve with a generous serving of grated parmesan cheese over the top.

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