Pasta Carbonara

Ingredients

• 21 g freshly grated Parmesan
• 21 g freshly grated Pecorino Romano
• 2 large egg yolks
  
• 1 garlic glove through garlic press
• ⅛ tsp salt
• ⅛ tsp ground black pepper
• 6 ounces thick-cut bacon, diced (170g) (4 slices)
  
• 6 ounces spaghetti (170g)
• ½ Tbsp chopped fresh parsley for garnish

Preparation

• Bring a large pot of salted water to a boil over medium-high heat.
• Cook bacon to soft and drain on a paper towel on a plate.In a medium mixing bowl, whisk together the cheese, egg, egg yolks, garlic, salt, and pepper. Set aside.
• Add the pasta to the boiling water and cook until al dente, follow instructions on the pasta for time
• When pasta is al dente, turn off the heat. Remove ¼ cup of pasta water.
• Whisk half of the hot pasta water into the egg mixture.
• Using tongs, remove the pasta from the water and place in a large warmed serving bowl. (Do not drain the pasta.) Add the egg mixture and bacon to the pasta and toss until creamy and the cheese melts.
• Add the remaining pasta water if needed, 1 tablespoon at a time, to loosen the pasta mixture.
• Season the pasta mixture with additional salt, to taste. Serve immediately and garnish servings with parsley if desired.