Carbonara

INGREDIENTS

• 1 lb spaghetti

• 1/4 lb thick sliced bacon or panchetta

• 4 egg yolks

• 2 eggs

• 1/2 cup grated Parmesan cheese, divided

• 1 1/4 cup reserved pasta water

• 1/4 cup fresh parsley, chopped

• salt and pepper to taste

INSTRUCTIONS

1.  Bring heavily salted water to a boil in a large pot.

2. Meanwhile, In a large saute pan or dutch oven, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Remove pan from heat.

3. Whisk together eggs and yolks. Whisk in 1/4 cup of the Parmesan cheese.

4. Boil pasta according to instructions on the box for al dente pasta. Before draining, reserve 1 1/4 cup of the pasta water.

5. Whisk 1/4 cup of warm water into eggs.

6. Reheat bacon grease over medium heat and add pasta and 1 cup of reserved pasta water.

7. When water is reduced by half, remove from heat and stir in the eggs until a glossy sauce forms.

8. Stir in remaining Parmesan.

9. Salt and pepper to taste.

10. Plate pasta and serve topped with bacon and parsley.