Spaghetti Alla Carbonara II
Bacon, cheese, eggs, Pasta, Spaghetti Alla Carbonara
Difficulty Easy ∙ Source Avec Eric
Ingredients
- 3 slices of smoked bacon , cut into small strips, cross-wise; makes a little more than 1/2 cup.
- 16 ounces dry fettuccine
- 1 cup heavy cream or creme fraiche
- 2 egg yolk
- 2 Tbsp fresh chives , thinly sliced
- ground black pepper to taste
- sea salt to taste
- Parmesan cheese for garnish
Directions
Bring a large pot of salted water to a boil. Add the pasta.
For the sauce, saute the bacon until crispy. Drain most of the oil, leaving a tablespoon or two in the pan. Add the heavy cream and bring to a simmer. Take the pan off the heat and add the egg yolk. Mix the yolk into the sauce. Add black pepper and salt to taste.
When the pasta is al dente, drain the pasta, but leave a little bit of the water in the pot. (Note: If you're afraid that the pasta will fall into the sink, pour some of the starchy water into a bowl. Then drain the pasta into a colander. Add a little of the starchy water to the pasta before you mix it with the sauce.)
Mix the pasta and sauce together in a large bowl or in the pot where you boiled the pasta. Add the chives. Grate parmesan cheese over each serving of pasta.