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Pappardelle Bacon Carbonara

Ingredients

  • 1 pound dry pappardelle or spaghetti pasta
  • 3 whole eggs and 2 egg yolks
  • 3 oz pecorino romano cheese finely grated
  • 3 oz parmigiano reggiano cheese finely grated
  • 1/2 pound thick cut bacon and drain off all but 2 tbsp once cooked
  • 1/2 cup pasta water, 1/4 cup with the eggs and 1/4 cup to finish
  • fresh ground black pepper to taste

Directions

  1. Combine eggs and egg yolks in a medium bowl and whisk in grated cheeses. Add black pepper.
  2. Cook pasta according to package instructions. While pasta is cooking, use 1/4 cup of the pasta water to temper the egg yolks.
  3. Transfer the pasta to the pan containing the bacon fat. Quickly add the egg and cheese mixture, stirring constantly to keep the eggs from curdling. Add about 1/2 cup pasta water to finish the sauce.
  4. Top with the cooked bacon and a little more grated cheese to finish.