Homemade Pasta Carbonara with Bacon

• 分量: 4 servings
• 調理時間: 5 minutes
• 総時間: 35 minutes

材料

12 ounces thick-sliced bacon

Kosher salt

3 large egg yolks

1 large whole egg

½ cup freshly grated Parmesan cheese (plus more for serving)

½ cup freshly grated Pecorino Romano cheese (plus more for serving)

Freshly ground black pepper (to taste)

1 pound dried spaghetti, bucatini or linguine pasta

¼ cup chopped fresh Italian parsley

手順

Preheat the oven to 400 (200 C) degrees and line a large tray with paper towels.

Arrange the bacon on a rimmed baking sheet, or lay them on top of a rack that fits inside, for crispier bacon. Bake for 15-20 minutes, flipping the pieces halfway through, until the bacon is deeply colored and crisp. Transfer to the tray to blot excess fat. Chop the bacon into small pieces.

Whisk the egg yolks, whole egg, Parmesan and Pecorino cheeses, ¼ teaspoon salt and black pepper in a large mixing bowl. If you have a large pasta serving bowl, use that to mix and serve.

Bring 4-5 quarts of water to a boil in a large saucepan or pot and add 1 tablespoon salt. Add the pasta and cook according to package directions until al dente (usually about 10 minutes.) Scoop out 3/4 cup of the cooking water before draining the pasta.

Whisk ⅓ cup of the hot water into into the egg yolk mixture — this tempers the eggs so they won't scramble.

Immediately dump the hot pasta into the bowl, then toss it all together quickly and thoroughly, using tongs or two spoons. You can add more water if the sauce seems dry. Sprinkle the bacon and parsley over the pasta and toss to combine. Serve right away, with additional grated cheese on the side.

栄養

• カロリー: 810 kcal
• 脂肪総量: 32 g
• 飽和脂肪: 12 g
• 不飽和脂肪: 18 g
• トランス脂肪: 1 g
• コレステロール: 233 mg
• ナトリウム: 586 mg
• 炭水化物総量: 94 g
• 食物繊維: 7 g
• 糖質総量: 6 g
• タンパク質: 33 g