This recipe, from The Silver Palate, is one of those staples I grew up with, and for good reason-it’s incredibly simple and quick, yet packs the added kick of the eggs. Bacon quantities are subject to change depending on just how much you love it, but pancetta and prosciutto are worthy substitutes. Recipe below the pictures. Enjoy!!
The Silver Palate’s Pasta Carbonara
- 1 lb. thick-sliced bacon, diced
- 1 tablespoon salt
- 1 lb. spaghetti or linguine
- 3 eggs
- 1/2 cup chopped Italian parsley
- 1/2 cup grated imported Parmesan cheese (optional). More for topping.
- 4 tablespoons butter
- Freshly ground pepper, to taste.
1. Saute the diced bacon in a small skillet until crisp. Remove with a slotted spoon and drain well on paper towels.
1. Bring 4 quarts water to a boil in a large kettle. Add 1 tablespoon salt and then drop in the spaghetti. Stir with a wooden spoon to separate strands and let water return to the boil. Cook until tender but not mushy, about 8 minutes, although cooking time will vary.
3. Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving. Have the cooked bacon and the chopped parsley ready at hand.
4. When the pasta is done, drain it immediately in a colander, shaking briefly to eliminate excess water.
5. Pour drained hot spaghetti into the bowl of eggs and immediately begin tossing it. As the strands of pasta become coated with the beaten eggs, their heat with cook the eggs,
6. Sprinkle on bacon dice and chopped parsley, toss again, add butter, and serve immediately. Top with grated Parmesan and ground black pepper. Makes 4 to 6 portions.