Pasta & Pancit

Spaghetti Carbonara


450g of spaghetti noodles, cooked
250g bacon, diced
2 tablespoon of butter, unsalted
5 cloves of garlic, minced
4 egg yolks
2 cups of cream
1/2 cup of parmesan cheese
Salt and pepper to taste
3 tablespoons fresh flat parsley, chopped

Cooking Procedure

In a frypan over medium heat, cook bacon until crispy. Transfer to a plate lined with paper towel to drain excess oil.

On the same pan, drain excess bacon fats from the pan. Melt butter over lowest heat and saute garlic until brownish. Turn off heat for a while.

Mix egg yolk and cream in a bowl and add into the pan slowly over medium to low heat. Keep stirring. Please note, do not let mixture boil.

Cook and stir over medium heat until egg mixture just coats a wooden spoon. Remove from heat when done. Toss sauce over cooked pasta. Gently stir the pasta to coat. Add cooked bacon, parmesan and parsley.

Season with salt and black pepper. Serve with garlic bread on the side. Share and Enjoy!



Chefs Classic