October - Harley Marine Services, Inc.

Harley Marine Services
Safe, Responsible, Reliable, Efficient
October 2012
Cooking with the Crew
Pasta Carbonara
By: Chris Starkenburg
Ingredients:
1 lbs. Dry spaghetti pasta
1 ½ TBLS. Kosher Salt
4 oz. Smoked pepper bacon, diced
4 oz. Pancetta bacon, diced
4-6 cloves Garlic, smashed and chopped fine
2 Large eggs
2 cups Parmigiano-Reggiano, grated
2 TBLS. Fresh flat leaf parsley, chopped
Black Pepper to taste
1-2 Loafs of fresh crusty bread
Directions:
1. Bring a 6 quart pot of water to a boil and add 1 ½ TBLS. of kosher salt to a boil.
2. In a bowl, blend eggs, Parmigiano-Reggiano, pepper and parsley together and set aside.
3. In a large skillet over medium-high heat, add the bacon and pancetta and cook until the bacon is
crisp.
4. Add the pasta and cook for 7 to 9 minutes until the pasta is cooked al dente. Reserve ½ cup of the
cooking water for the pasta sauce.
5. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the pasta in the bacon juice,
stir well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the
pasta, stirring quickly until the eggs thicken but do not scramble. You can thin out the sauce by
adding the reserved pasta water slowly, until it reaches your desired consistency.
6. Garnish the pasta with fresh grated cheese and parsley.
Chef’s Suggestion:
If I am making a large batch, I will put the hot pasta and bacon mixture into a warmed large bowl before stirring in the
egg mixture.
Serves:
4-6 people
17