Simple. Decadent. Carbonara. What could be better then bacon, eggs, cheese, and pasta? Here is a fast and easy recipe for a rich and heavenly pasta.
Author: Proper Sausages
Recipe type: Pasta
- 12-16oz House Made Fettucine
- 8 oz The Italian Bacon cut into lardons
- up to 6 Lake Meadow Farm egg yolks
- 1-2 cups of grated Parmesan cheese
- course ground pepper
- kosher salt
- reserved pasta water
- Before any burners are turned on, grate the cheese, grind the pepper, and separate the egg yolks.
- Next start heating up water for the pasta.
- Now the bacon. Lardons are small rectangular pieces, best cut from thick slices or slabs of bacon This can be accomplished in one of two ways. Either put the lardons in a saute pan over low heat, slowly allowing the fat to render and the bacon to brown, or quickly drop the lardons into a pot of boiling water (your soon-to-be pasta water if it is still without salt). After 90 seconds, remove the bacon from the water and place into a sautee pan over low heat. These boiled lardons will turn golden and crisp more quickly and render less fat. Now that the bacon is crisped, strain off half of the bacon fat, and pour the rest of the fat and the lardons into a large mixing bowl.
- For this recipe we are using fresh pasta so the cooking time is minimal, if dried pasta is being substituted, please adjust accordingly. If your pasta water is still unsalted, do it now! When boiling, add the pasta and cook for 1-2 minutes, then remove pasta from water with tongs or pasta spoon, (do not dump the pasta water!) and place pasta into the bowl with the bacon. Toss pasta to mix, then add egg yolks, one per person (more if you like it thicker and eggier), and continue to toss. Next the cheese, and enough reserved pasta water to help form a silkly smooth consistency. Finally add the pepper to taste and serve.
- For an added flair, instead of incorporating all the egg yolks into the pasta initially, just add two, and place the remaining yolks on top of the individual pasta servings to be mixed in at the table.