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| From Northern Italy: Pasta Carbonara. I call this Italian Mac n Cheese | Ingredients: clockwise from top left: Heavy cream, pepper, parmesan cheese, salt, eggs, pasta, hot link sausage (traditionally pancetta is used, but bacon or sausage can be used, especially when that's what you have:-) |
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| Add 10 grams of salt (about 1 1/2 tsp) to 1000mL of water per 100 grams of pasta. For this recipe, we're using 300 grams of pasta, so multiply everything by 3. Bring to a boil. |
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| Add the pasta to boiling salted water and cook just until the pasta is tender all the way through. Drain immediately, but don't rinse. |
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| Dice the meat. |
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| Add about 3 Tbs. EVOO to a skillet set on medium heat. |
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| Fry the meat until it's crispy. Do not drain the excess oil and meat fat from the pan. Set aside. |
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| Use 1 egg per 100 grams of pasta. Add an additional egg yolk for extra creaminess. For this recipe, that's three whole eggs plus one egg yolk. |
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| Add 1/4 cup cream to eggs and whisk together. |
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| Make sure to beat the eggs and cream thoroughly. |
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| Add freshly ground pepper. |
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| Add 1/2 cup parmesan cheese to the egg/cream mixture and stir. Set aside. |
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| Return the drained pasta to the pot. |
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| Pour the egg/cream/cheese mixture over the hot pasta. |
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| The egg/cream mixture will be runny when you first add it to the hot pasta. |
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| Gently stir the pasta over low heat until the egg/cream mixture thickens. |
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| Add the crispy meat and drippings to the pasta. |
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| Gently stir in the meat. Taste and adjust salt and pepper, if necessary. |
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| Serve Pasta Carbonara in a bowl with some chopped parsley. Eat immediately! |
