Farfalline Pasta Carbonara
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tsp
Kosher SaltDirections:
1
Cut bacon crosswise into 1/4-inch-wide strips and cook in a large heavy skillet over medium heat, stirring occasionally, until crisp
2
Remove from heat
3
Cook farfalline in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package directions, stirring in peas 4 minutes before pasta is al dente
4
Meanwhile, whisk together eggs, cheese, kosher salt, and 1 teaspoon pepper in a large bowl
5
Reserve 1 cup pasta-cooking water, then drain
6
Add pasta to eggs along with 1/2 cup reserved cooking water and bacon with drippings, tossing to combine
7
Add more cooking water to moisten if necessary
8
Season with salt and pepper
9
Cut bacon crosswise into 1/4-inch-wide strips and cook in a large heavy skillet over medium heat, stirring occasionally, until crisp
10
Remove from heat
11
Cook farfalline in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package directions, stirring in peas 4 minutes before pasta is al dente
12
Meanwhile, whisk together eggs, cheese, kosher salt, and 1 teaspoon pepper in a large bowl
13
Reserve 1 cup pasta-cooking water, then drain
14
Add pasta to eggs along with 1/2 cup reserved cooking water and bacon with drippings, tossing to combine
15
Add more cooking water to moisten if necessary
16
Season with salt and pepper