Pasta Carbonara

Name: Pasta Carbonara
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams bacon, diced; 1 teaspoons black pepper; 3 larges egg yolks; 454 grams dry linguine; 113 grams cup grated Parmesan, plus more for garnishing; 1 small yellow onion, finely chopped

Past Head to the store and pick up onion, pepper, linguine, and a few other things to make it today. To use up the egg yolks you could follow this main course with the Apricot Crumbles as a dessert.

Instructions

Cook the linguine according to the package directions, reserving 1 1/2 cups of the cooking water.Meanwhile, in a large skillet, over medium-high heat, fry the bacon until crisp.

Ingredients you will need

Linguine

Bacon

Water

Equipment you will use

Frying Pan

Transfer to a paper towel-lined plate. Spoon off and discard all but 2 tablespoons of the bacon drippings.Return skillet to medium heat, add the onion, and cook until tender, 3 to 4 minutes.Working quickly, return the drained pasta to the pot along with the pasta water, bacon, and onion.

Ingredients you will need

Bacon

Water

Onion

Pasta

Equipment you will use

Paper Towels

Frying Pan

Pot

Place the pot over low heat and cook, tossing frequently, until heated through.

Equipment you will use

Pot

Remove from heat and quickly add the yolks, one at a time, stirring after each addition.

Ingredients you will need

Egg Yolk

Add the Parmesan and 1/2 teaspoon of the pepper and stir until the sauce thickens slightly.Divide among bowls. Top with additional Parmesan and the remaining pepper.

Ingredients you will need

Parmesan

Pepper

Sauce

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

227grams

bacon, diced 1teaspoons

black pepper 3larges

egg yolks 454grams

dry linguine 113grams

cup grated Parmesan, plus more for garnishing 1small

yellow onion, finely chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Felsina Berardenga Chianti Classico ( Half-bottle). Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 13 dollars per bottle.

Felsina Berardenga Chianti Classico ( Half-bottle)

"Shows fresh berry, with hints of flowers, fresh herbs and chocolate. Full-bodied, with a fresh palate, well-integrated tannins and a balanced finish. Lots of cherry and light spice. Best after 2003."-Wine Spectator