![]() People worry about scrambling the eggs or eating raw eggs because of the heat of the pasta. One of the most intimidating things about making carbonara pasta is the egg sauce. It’s like stepping into Rome, Italy with the benefit of it taking as long as a normal weeknight dinner. (Add more pasta water by the tablespoonful as necessary.) Garnish with Parmesan and parsley and serve immediately.A quick and easy recipe for spaghetti carbonara topped with bacon and peas made without intimidation! This recipe is as easy as making the pasta and bacon and tossing it together with rich egg yolks and a bit of reserved pasta water to make the creamiest, easiest sauce ever. Pour egg mixture over pasta and toss until coated, then add a couple tablespoons pasta water until creamy. In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper. Toss, then add cooked pasta and toss until combined. Reduce heat to low and return bacon to skillet. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes. Add chicken to skillet and increase heat to medium-high. ![]() Transfer to a bowl and drain half the fat in skillet. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Drain, reserving 1/2 cup pasta water, and return to pot.
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