Pasta Carbonara Recipe
This simple, delicious pasta dish is pure "comfort" in every bite. We use pancetta or bacon but you can substitute the bacon for mushrooms instead. Sprinkle some Old Salt Merchants wild porcini salt as a finisher and voila, you have a delightful dinner on the table. This recipe serves 4
Bolivian Rose Salt
4 ounces pancetta or bacon, cut into small dice (or mushrooms)
2 egg yolks, 3 if you want it creamy
1 large egg
1 1/2 cups finely grated parmesan cheese and more as needed
1 teaspoon ground black pepper
1 teaspoon Old Salt Merchants porcini salt
3/4 pound bucatini or spaghetti
1. Bring a large pot of heavily salted water to a boil over high heat for the pasta. We like to use our Bolivian rose salt but any salt will do
2. In an 8 inch saute pan, cook the bacon over medium heat until crispy. About 5-7 minutes. If using mushrooms, saute with 1 tablespoon butter but don't move them until they are golden on one side, then flip them over.
3. Cook the pasta according to the instructions on the package until the pasta is al dente. Reserve 1 cup of the hot pasta cooking water (the hot water is important because you will use it to cook the egg).
4. Drain the pasta, and add it to the bowl with the cheese and the eggs (so both the yolks and the one egg), tossing immediately to mix everything together.
5. Add the pancetta and any rendered fat from the pan to the bowl, toss to coat. and add the pasta water, 1 tablespoon at a time until the sauce reaches a creamy consistency (this usually takes about 1/4 cup).
6. Adjust with extra cheese, pepper and porcini salt to taste.
Adapted from It's All Easy