how to make pasta carbona

I love pasta carbonara. This is the ratio I came up for the egg to cheese that I enjoyed the most. I prefer Romano to Parmesan due to the higher moisture content.

 

ingredients

 

1. 1 lb Spaghetti Noodles
2. 8 slice Bacon
3. 1 medium Onion 

    
4. Sauce 
5. 3 Whole Eggs
6. 2 Egg Yolks
7. 10 oz Romano Cheese
8. 1 tsp Ground Black Pepper
9. 1 Kosher Salt

methods

1. 

   In large mixing bowl combine all ingredients for the sauce. Finely grate the Romano cheese (use a micro plane grater ).
   

Whisk the sauce ingredients until it has a paste like consistency.

Cook bacon in large skillet pan over low to medium heat until crispy and remove from the skillet.

Finely chop the onion.

Boil the pasta in accordance the package directions. Be sure to save the leftover pasta water.

About 3 - 4 minutes before the pasta is done cooking, add the onion to the skillet and saut? in the bacon fat.

Once pasta is cooked, turn skillet heat off, then drain and add to the skillet pan with the bacon fat and onions.

Thoroughly mix the pasta with the bacon fat to evenly coat the pasta.

Add the warm pasta and onion mix to the sauce and use a set of thongs to toss. Ensure the noodles are completely coated with sauce.

Add some pasta water to the noodle and sauce mix to smooth out the sauce. Typically a ladle full is enough. The sauce should look a little on the soupy (loose) side. It will quickly set as the sauce cools.

Serve, add crumbled bacon, and enjoy. For a little extra wow factor, add a egg yolk on top.

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