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Carbonara Pasta with Runny Egg and Crispy Bacon
Cook the pasta in a large pot of salted water according to the package instructions until al dente.
Meanwhile, fry the bacon in a pan over medium heat until crispy. Drain on paper towels.
In a bowl, whisk the eggs with the grated Parmesan cheese. Season lightly with salt and pepper.
Drain the pasta, reserving a cup of the cooking water. Return the pasta to the still-hot pot, off the heat.
Pour the egg-Parmesan mixture over the hot pasta and stir quickly, gradually adding the reserved cooking water until you have a creamy sauce that coats the pasta.
Stir in the crispy bacon and toss gently.
Serve immediately, placing an egg yolk in the center of each plate for an irresistible pouring effect. Add freshly ground black pepper and a little extra Parmesan cheese to taste.
Meanwhile, fry the bacon in a pan over medium heat until crispy. Drain on paper towels.
In a bowl, whisk the eggs with the grated Parmesan cheese. Season lightly with salt and pepper.
Drain the pasta, reserving a cup of the cooking water. Return the pasta to the still-hot pot, off the heat.
Pour the egg-Parmesan mixture over the hot pasta and stir quickly, gradually adding the reserved cooking water until you have a creamy sauce that coats the pasta.
Stir in the crispy bacon and toss gently.
Serve immediately, placing an egg yolk in the center of each plate for an irresistible pouring effect. Add freshly ground black pepper and a little extra Parmesan cheese to taste.
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