Carbonara

Bahan-bahan

6 oz Pancetta or bacons cut to strips

4 Large Egg Yolks

4oz Finely shredded Parmigiana Reggiano or Parmesan

1/4t Black Pepper

14oz spaghetti/Linguine/Angel Hair pasta

Garnish:

• Chopped Parsley

• Parmigiana Reggiano/Parmesan

Arahan

• Whisk egg yolk, cheese together in a large bowl, then add black pepper.

• Cook the pasta according to package instructions.

• In a hot pan, cook bacons until desired crispness, remove bacon. NO OIL NEEDED.

• When 1 minute remanding on pasta cooking time, slowly whisking 1C of pasta water into egg mixture.

• Add the cooked pasta into bacon fat to coat, then transfer the pasta/bacon fat into the egg mixture & stir vigorously so the creamy texture will coat the pasta. Add bacons and serve immediately w/ parsley & extra cheese.

Nota

• Even though the egg yolk is tempered in the recipe, it is advised to use pasteurized egg yolk for elderly/children under age of 7/immune compromised patients. Pasteurized yolk can be found in restaurants supply stores like Chef’s Store (or if you have Sysco connection).

• 1 yolk = 20g = 0.7 oz. Leftover yolk can be portioned out (ice tray) & freeze for later use.

• Buy a block of cheese & shave when needed is recommended. Commercial shave cheese tends to be coasted in cornstarch to prevent clumping so I preferred blocks. Use a good microplane to shave & have a kid to help you with it.

• I favor Angel Hair pasta over spaghetti or linguine since it has the shortest cooking time & the whole dinner can be done in less than 15 minutes.

• Serve with seasonal side salad (no dressing, add fruits & nuts & toss in squeezed citrus juice), grilled artichokes, roasted vegetables to balance out the meal.