Ny Times Carbonara

1. 1

   Leave eggs in 145 degree water for 40 minutes.

2. 2

   Dice and crisp bacon. Drain on a paper towel.

3. 3

   Sweat a minced shallot in butter until very very soft.

4. 4

   Add cream, milk, and cheese to the shallot. Bring to a very low simmer and stir constantly with a rubber spatula.

5. 5

   After a minute or so, puree if desired (or leave as is if you don't mind bits of shallot).

6. 6

   Add bacon, salt and pepper to taste (lots of pepper).

7. 7

   Remove the eggs from the water and crack them into two separate warmed bowls.

8. 8

   Pour the cooked pasta into the sauce and stir. Check seasoning, then divide evenly between bowls. Sprinkle with dried chili if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.