Pasta Carbonara

1. 1

   Be sure to prepare the sauce before pasta is finished, pasta must be hot to properly cook the eggs in the sauce.

2. 2

   Heat olive oil in deep pan, medium heat. Add bacon and saute till crispy, add garlic and remove from heat to cook garlic gently.

3. 3

   Meanwhile, boil pasta water and cook till al dente (8-9 mins), reserving 1 cup pasta water.

4. 4

   Prepare sauce by combining eggs, pepper, Reggiano and creme fraiche until well mixed

5. 5

   Add cooked pasta to oil and bacon, stir quickly till coated.

6. 6

   Add sauce to pasta while noodles are still very hot, stir to coat completely and add reserved pasta water as necessary to keep sauce moist.

7. 7

   Serve with additional Reggiano, pepper and flat-leafed parsely garnish

* Per serving · 4 servings · Values may vary.

No additional tips available.