Recipe: Pasta Carbonara

DSC_19898 to 10 slices of Zaycon bacon, cut into pieces
1 box good spaghetti, cooked al dente
2-4 teaspoons of minced garlic
4 of the freshest eggs you can get your hands on, beaten
Freshly cracked black pepper
coarse salt (Kosher will work fine) for pasta water
A smallish wedge of parmesan or pecorino Romano cheese finely grated (make sure you grate your own, otherwise you get that powdery coating on it and it fouls this recipe up) maybe 6 ounces?

In a sauté pan, put the cut up bacon and a little water, (1/3 to 1/2c) cook until the water evaporates and the bacon begins to sizzle. You want the bacon to be brown and cooked and slightly sizzley, but not crispy – that’s what the water is for – it makes it tender. Add the minced garlic and find a place to sit down, because your pan contents will make you weak in the knees. Cook until you just can’t stand it anymore and you completely forget this is hot bacon and then I burnt my fingertips snatching a piece. There won’t be enough fat to remove – this is Zaycon Bacon we’re talking here. Set aside your bacon mixture.

In a large mixing bowl, whisk the eggs, cheese & pepper

Cook the pasta in salted water while the bacon is cooling. This is why I said go with 8-10 slices because you will lose bacon. It’s going to happen, so make peace with it.

When you strain your pasta, reserve about a cup of the pasta water and slowly whisk about half into the egg mixture. In goes the bacon/garlic followed by the hot pasta. Toss until everything gets nicely coated and the sauce thickens.

This is EXACTLY how I cooked the pasta in the picture and I’m here to tell you, the second I was done taking the picture, I scarfed that.

Matt H.

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