Coast Cooking

Coast Cooking: Roll up a fork of pasta carbonara and eat to your heart’s content

Pasta carbonara is about as classic, delicious and simple a pasta dish as can be found. 

I know I sound like a broken record, but your success with this dish will depend largely on the quality of ingredients you use: farm-fresh eggs, an imported-Italian pasta, not overcooked, real Parmigiano-Reggiano and the best bacon you can find.

Talk about comfort food. This is another recipe that will restore your culinary soul when all else goes wrong. Make a big bowl, hold it lovingly in your arms, and go someplace where you can be alone. Use your fork to roll up a big mouthful, and eat until your heart is content. 

PASTA CARBONARA

1 package linguine cooked al dente

2 farm fresh eggs

3-6 stripes bacon cooked crispy (or pancetta) 

Parmigiano-Reggiano

Basil for garnish

Cook the bacon crispy, set aside and drain. Cook the pasta in lots of salted water, but please do not overcook it. Drain and place in a large serving bowl, quickly crack the eggs in while the pasta is still steaming hot, and give it a good toss. Add the bacon, and lots of Parmigiano-Reggiano, mix again, garnish, and serve at once.

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