Pasta Carbonara

Ingredients

· 2 teaspoons kosher salt, plus more to taste

· 1 pound bucatini 8 thick-cut bacon slices, sliced crosswire into 1/2-inch-wide pieces

· 1/2 yellow onion, finely chopped

· 4 large egg yolks

· 1/2 cup grated Parmesan cheese, plus more for serving

 

Steps

1) Fill a large pot with water 2 inches from the top. Place over high heat and let come to a boil. Ad 2 teaspoons of the salt. Cook the pasta according to the package directions (until al dente). Scoop out 1/2 cup of the pasta water before draining the pasta in a colander.

2) In a medium skillet, cook the bacon over medium heat, stirring often, for about 8 minutes, or until crisp. Add the onion and cook, stirring, for 5 to 6 minutes more, until softened. Remove from the heat.

3) In a small bowl, whisk together the egg yolks, Parmesan, and pepper. It will be quite thick, so whisk in 1/4 cup of the reserved pasta water to make the mixture pourable.

4) Return the pasta to the pot and stir in the bacon-onion mixture. Now pour in the egg yolk-Parmesan mixture and stir vigorously until the pasta is well coated. Stir in the remaining 1/4 cup pasta water, if necessary, to loosen the sauce. Taste for seasoning; you may want to add a pinch of salt. Serve topped with a little more Parmesan and pepper. 

 

From: Food Swings: 125+ Recipes to Enjoy Your Life of Virtue & Vice

By: Jessica Seinfeld