Perfect Pasta Carbonara
Ann Hood's version of the classic Roman dish
bacon, slided in ½-inch strips
(If you have access to guanciale, use that!)
(whatever shape you fancy)
drizzle of olive oil
eggs, beaten (have an extra yolk on hand)
freshly grated parmagiano reggiano
(store bought generic is ok if you can't get the reggiano)
salt to taste
lots of freshly ground pepper
Cook the bacon with a drizzle of olive oil just until it's crispy and all its fat has rendered, then remove it from the heat.
Boil your pasta while the bacon cooks.
Drain your pasta, reserving a cup of the pasta water, and put it into your prettiest bowl.
Pour the beaten eggs over it and toss to combine and heat the egg.
Pour the bacon and all the fat over the pasta and toss.
Add the cheese. Toss and toss and toss to make it rich and creamy. If you think it could use it add an extra yolk. If it seems dry, add a little reserved pasta water
Season with salt and pepper. Season with more cheese.
Eat and swoon.
We usually pair this with a simple arugula salad, tossed with lemon juice and olive oil.
ann hood, bacon, guanciale, Italian, Pasta, Pasta Carbonara