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Pasta Carbonara

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Makes: 4 servings adjust
An authentic version of this dish would use pancetta or proscuitto. With a glass of rough red wine, it is one of the best late night suppers we know. The use of American bacon can transform this in a breakfast dish. Either way, it is hearty and satisfying.

Directions

Ingredients

  • 6 ounces Prosciutto

Step 1

Saute the diced bacon in a skillet until crisp. Remove with a slotted spoon and drain well on paper towels. Or, substitute pancetta or bacon (1#).

Ingredients

  • 2 tablespoons Kosher Salt
  • 1 pound Linguine Pasta

Step 2

Bring 4 quarts of water to a boil in a large kettle. Add 2 tablespoons salt and then drop in the spaghetti. Stir with a wooden spoon to separate the strands and let warm water return to boil. Cook about 8 minutes, until tender but not mushy.

Ingredients

  • 3 Egg
  • 1 cup Fresh Italian Parsley, chopped
  • 1 cup Parmesan Cheese, grated, optional
  • 1 teaspoon Fine Ground Black Pepper, essential, to taste

Step 3

Beat the eggs thoroughly in a large bowl suitable for serving. Have the cooked bacon and the chopped parsley at hand. You can optionally add some of the water from cooking the pasta- up to 1/2 cup.
 

Step 4

When pasta is done, drain it completely. Pour pasta into bowl with eggs and immediately begin tossing it. As the strands of pasta become coated with the beaten eggs, the heat will cook the eggs.
 

Step 5

Sprinkle on the bacon and and parsley. Toss again, serve right away. Grated Parmesan is optional, black pepper is essential.
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