Recipe Corner

Pasta carbonara Pasta carbonara

INGREDIENTS:

t 2 Tbsp olive oil t 1 Pkg of thick cut raw bacon, cut into bite size pieces t 1 Lb of spaghetti t 3 Eggs, at room temperature t 3/4 Cup of freshly grated parmesan cheese t Kosher salt and freshly ground black pepper t Fresh parsley, to garnish (optional)

Pasta carbonara Pasta carbonara

1 | Bring a large pan of water to a boil. In a medium frying pan, heat the oil and sauté the bacon until it renders its fat and starts to brown. Keep the bacon and its fat hot until needed. This is what will help cook the egg mixture when you combine it later. 2 | Add salt and the spaghetti to the boiling water, and cook until it is al dente. 3 | While the pasta is cooking, warm a large serving bowl and break the eggs into it.

Beat in the Parmesan cheese with a fork and season with salt and pepper. 4 | As soon as the pasta is done, scoop out about 1/4 cup of the pasta water and set aside. Drain the pasta and quickly add it to the egg mixture. Stir in the hot bacon fat along with the bacon. The heat from the pasta and bacon fat will cook the eggs. Garnish with parsley and serve immediately.

If the pasta is too dry, you can slowly add in a little bit of the hot pasta water to prevent it from drying out. Sometimes I only need 2-3TBSP.

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RECIPE CORNER

with Julielinh Mouret

This classic Roman pasta dish is one of my favorite go-to meals on a weeknight. I use bacon instead of pancetta because I always have it on hand in my freezer.

Purist will argue this dish is made without cream, I tend to agree. You can use pecorino cheese along with the parmesan INSTAGRAM: @julielinhmouret for an added level TIK TOK: @julielinhmouret of flavor.