a mash-up of pasta carbonara and cacio e pepe makes this dish extra special.
Ingredients
- kosher salt
- 1 lb pasta
- ½ lb bacon diced into 1-inch squares
- 4 cloves garlic minced
- 1 1/2 teaspoons coarsely ground black pepper
- 2 eggs
- ½ cup freshly grated parmesan plus more for serving, optional
- ½ cup freshly grated pecorino
- 2 tablespoons unsalted butter at room temperature
- ¼ cup chopped parsley
Instructions
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bring a large pot of salted water to a boil over high heat.
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cook the pasta for 8 minutes or just 2 minutes under the suggested cooking time.
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drain well, reserving 1 cup of pasta water.
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mix eggs and cheese together and set aside
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meanwhile, heat a large straight-sided skillet over medium heat.
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add the bacon, cook, stirring often with a wooden spoon, until the bacon is crisp, about 10 minutes.
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add the black pepper and garlic, stirring often, until fragrant.
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add the cooked pasta and toss in the bacon fat to coat, turn off the heat
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add the egg and cheese mixture and ½ cup pasta water and stir to coat all the pasta with the cheese.
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add butter and stir to combine, creating a light, creamy cheese sauce
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add additional pasta water as needed to maintain the light sauce consistency
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serve with extra parmesan cheese
i used these items to make this dish:
LARGE SKILLET
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