Pasta, eggs, cheese and a few more good things come together to create this dish. The Greystone recipe is less caloric than the traditional carbonara, but still makes for a velvety, indulgent and easy meal.
INGREDIENTS
1 lb pasta
6 strips of bacon
4 eggs
1 Tbsp butter
1 Tbsp olive oil
3/4 cup grated Parmesan, or Parmigiano-Reggiano cheese,
20 pepper corns, cracked gently but not to smithereens
salt to taste
a large pot full of salted water
DIRECTIONS
You do three separate things, you deal with the bacon, you make the egg and cheese sauce and you bring the salted water to a boil. And everything flows from there. :)
Bring a large pot of salted water to a boil, add the pasta and cook till a dente, about 8 minutes.
Meanwhile,
Chop bacon into 2 inch pieces.
Heat oil and butter in a large pan over medium heat and add the bacon pieces. Cover with a splatter screen and cook the bacon for about 3 minutes. Turn off the heat. Set aside.
Beat the eggs in a bowl. Add the cheese and slowly stir in 1/4 cup of hot pasta cooking water. Set aside.
Now drain the pasta, retaining 1 cup of the hot pasta water.
Add the steaming pasta to the bacon lying languid in the butter and oil. Stir to coat the pasta with the bacon fat.
Pour the egg and cheese mixture into the pasta and stir well. The heat of the pasta will cook the eggs and cheese into a creamy sauce. Thin out sauce with a little pasta water if desired.
Now toss in those precious peppercorns, all the the way from the Malabar coast of Western India, soaring up from the Arabian Sea.
Check the salt. It must be perfect.
And you have a meal! Enjoy! Buon appetito!
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