Pappardelle Carbonara
Ingredients
- 16- ounce package of pappardelle
- 1 ½ Tbsp extra virgin olive oil
- 3 ½ slices of bacon cut into ½ inch pieces
- 2 whole eggs at room temperature
- 3 egg yolks
- 1 tsp freshly ground pepper
- 1 cup finely grated parmesan cheese
- ⅓ cup minced flat-leaf parsley
- Extra grated cheese for serving
Instructions
- All ingredients ready? Let's begin!
- Place a large stockpot of water seasoned with 1 tablespoon of coarse salt over high heat.
- Once the water comes to a boil, drop the pasta into the pot. Cook until al dente, approximately 1 minute less than the package directions. Start the sauce while the pasta is cooking.
- In a large skillet over medium heat, warm the olive oil. Add the bacon slices and sauté until the fat renders and the bacon begins to crisp. Remove the pan from the heat and set it aside.
- While the bacon is cooking, place the eggs and yolks in a medium mixing bowl. Whisk together. Whisk in the cheese and the pepper.
- Remove 1/2 cup of the pasta water and reserve. Drain the pasta.
- Place the skillet with the bacon over low heat. Add the pasta to the skillet and toss with the bacon. Warm it through for a minute or so.
- Turn the heat off once the pasta is warmed up. Gently stir in the egg and cheese mixture until just combined.
- Do not allow the eggs to scramble. Add the reserved pasta water for extra creaminess, if desired.
- Place the pasta in a warm serving bowl and sprinkle with the parsley. Serve immediately with extra cheese on the side.
Nutrition
Calories: 481kcal | Carbohydrates: 56g | Protein: 23g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 236mg | Sodium: 476mg | Potassium: 285mg | Fiber: 3g | Sugar: 2g | Vitamin A: 714IU | Vitamin C: 4mg | Calcium: 294mg | Iron: 2mg