Pasta carbonara recipes get pretty butchered here in the states!! The combination of pasta, eggs, cheese and fat from the pork product work together to create a very creamy sauce without having to use any actual cream.
INGREDIENTS:
1 pound dry Italian brand spaghetti pasta
3 whole eggs and 2 egg yolks
3 oz pecorino romano cheese finely grated
3 oz parmigiano reggiano cheese finely grated
1/2 pound thick cut bacon and drain off all but 2 tbsp once cooked
1/2 cup pasta water, 1/4 cup with the eggs and 1/4 cup to finish
fresh ground black pepper to taste
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Equipment:
Le Creuset enameled cast iron pan-
D5 allclad pan (not one seen in video but my favorite pan)-
Lodge cast iron griddle pan-
made-in non stick frying pan-
Microplane-
Microplane cheese grater-
Lamson fish spatula-
Rosemary salt recipe- Blend for 1 minute
7 sprigs rosemary stripped
4 sprigs sage stripped
1/2 cup+2tbsp kosher salt
2 cloves garlic
1/2 lemon zest
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