Pasta Carbonara

Pasta Carbonara

Pasta Carbonara
A reminder when life gets busy, whip up this dinner with ingredients you most likely have on hand!  
Serves 2, can be doubled

250g pasta (spaghettini)
1⁄4 lb/6 slices bacon
2 tbsp. Butter
2 tbsp. olive oil
2 eggs plus 1 yolk
plenty of kosher salt and freshly ground black pepper
1⁄2 cup grated cheese (parmesan or romano) plus more for serving

  1. Fill a large pot with water and put it on to boil
  2. Meanwhile, heat a large frying pan over medium heat and add bacon, butter & olive oil
  3. Fry over medium-low heat until fat is rendered but not overly crisp.
  4. In a medium sized bowl add eggs and scramble well  with salt and plenty of black pepper.  Whisk in 1⁄2 the  cheese.
  5. When water comes to a boil add about 3 tbsp. salt  and cook pasta until al dente, about 7 minutes.
  6. Work quickly to finish the dish: remove cooked pasta  from water with tongs directly into hot pan with bacon and butter. Toss well and then add pasta and bacon into the eggs. Toss well, adding about 1⁄2 cup pasta cooking water.
  7. Serve immediately topped with more cheese and freshly ground black pepper

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