By vaguemoon on July 11, 2009
Carbonara ala papa ArmandoBacon Slices (4-8)
1 tablespoon of butter
1/2 cup cream
1/2 (or more) cup of Parmesan/Romano cheese
4 large egg yolks
1 box of farfalla (bow-tie) pasta (mostly for carbonara they use spaghetti or fettuccine but in honor of my dad who always wore his bow-tie and beside that I like to use farfalla because they hold their firmness while allowing the carbonara sauce to ooze between the twisted parts.)
Salt, pepper, hot pepper flakes, finely chopped garlic, and Parsley.
Ready Set Cook:
cook bacon until crispy in butter. Reserve drippings.
Transfer bacon to paper towels and drain.
Whisk cream , cheese and egg yolks to blend. Whisk in no more than 2 tablespoons of drippings from skillet.
Cook pasta until just tender, in boiling salted water. Drain and return to pot. Add cream mixture to pasta. Toss over low heat until sauce cooks through and coats pasta thickly but do not boil. (about 2-4 minutes). Season to taste with salt, pepper and hot pepper flakes, finely chopped fresh garlic and of course Parsley. Serve while hot adding additional grated cheese on top.
Here's to you pop my version of Carbonara ala Armando!
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