1/2 box bucatini (works better than spaghetti or linguini) Pinch salt Water for pasta
6 slices thick cut bacon, cut into squares
3 egg yolks
Parmigiana/Romano blend
Garlic to taste
Black pepper to taste (divided)
In a big pot, add the salt to the water and cook the pasta until juuuusssttt Al dente. Use less than the recommended amount of water so the water gets starchy.
At the same time, cook the bacon in a large skillet over medium low heat until about half done. Take off the bacon and pour off most of the grease. Then return the bacon to the pan and finish cooking over medium heat. This way you have a some grease in the pan, but not a lot.
While bacon is cooking, crack the eggs, separate the yolks into a bowl, add some cheese and a little black pepper, then whisk it together. Set aside.
For the last 30 seconds, add the garlic and some black pepper to the bacon and cook until fragrant. Then turn off the heat.
Pull a small cup of pasta water out to temper the egg yolk, cheese, and black pepper mixture.
Using a pasta scoop, move the pasta from the pot to the pan with the bacon. Keep adding pasta and residual water until the pan stops sizzling. Keep scooping in small amounts of water if you need to pan to cook further. Stir frequently and the water and grease will combine for a smooth sauce. Then, temper the eggs with some hot pasta water, add in the egg mixture and stir to combine. The eggs will combine with the water/grease mixture.
Top with more cheese, more pepper and fresh herbs if you have them. Serve immediately with a salad and fresh veggies.
2 Comments
For 6 servings
1/2 box bucatini (works better than spaghetti or linguini) Pinch salt Water for pasta
6 slices thick cut bacon, cut into squares
3 egg yolks
Parmigiana/Romano blend
Garlic to taste
Black pepper to taste (divided)
In a big pot, add the salt to the water and cook the pasta until juuuusssttt Al dente. Use less than the recommended amount of water so the water gets starchy.
At the same time, cook the bacon in a large skillet over medium low heat until about half done. Take off the bacon and pour off most of the grease. Then return the bacon to the pan and finish cooking over medium heat. This way you have a some grease in the pan, but not a lot.
While bacon is cooking, crack the eggs, separate the yolks into a bowl, add some cheese and a little black pepper, then whisk it together. Set aside.
For the last 30 seconds, add the garlic and some black pepper to the bacon and cook until fragrant. Then turn off the heat.
Pull a small cup of pasta water out to temper the egg yolk, cheese, and black pepper mixture.
Using a pasta scoop, move the pasta from the pot to the pan with the bacon. Keep adding pasta and residual water until the pan stops sizzling. Keep scooping in small amounts of water if you need to pan to cook further. Stir frequently and the water and grease will combine for a smooth sauce. Then, temper the eggs with some hot pasta water, add in the egg mixture and stir to combine. The eggs will combine with the water/grease mixture.
Top with more cheese, more pepper and fresh herbs if you have them. Serve immediately with a salad and fresh veggies.
I hope this is clear. Good luck!
Looks pretty good! Thx for sharing the recipe