Tuesday, March 5, 2013

Spaghetti alla Carbonara


1 Cup. Bacon, cut into small strips
4 egg yolks (1 per person)
1/2 Cup. Crema Mexicana, not “agria” (Walmart)
Freshly ground black pepper
8 oz. spaghetti pasta
1 Cup. parmesan cheese, grated
Parsley, chopped

In a large pan sauté bacon with the garlic over a medium flame to render the fat and crisp the bacon. Set aside pan with bacon.
Beat the egg yolks with the cream and black pepper.
In a large pot of boiling salted water, cook the pasta and drain in a colander. Do not rinse the pasta, which will cause it to lose its flavor and starch.
Immediately add the pasta to the bacon in the sauté pan and pour in the cream mixture.
Stir over medium heat for one minute. Add the grated Parmesan and toss to coat the pasta. Check for seasoning. Top with more Parmesan if you desire. Sprinkle fresh chopped parsley.
Garnish with basil leaves.
Post a Comment