Lamplighter November 2014
1 lb. dry bucatini
2 Tbsp. extra virgin olive oil
4 oz. bacon, cubed
4 garlic cloves, finely chopped
1 cup parmesan, freshly grated
fresh ground black pepper and salt to taste
1 bunch green onions, chopped
Bring a pot of salted water to a boil. Add pasta and cook 8 to 10 minutes until "al dente" and then drain. Save 1/2 cup starch water for later. Simultaneously, heat the olive oil in a large skillet over medium heat. Add and saute bacon for 3 minutes, until crisp and fat is rendered. Toss the garlic into the fat and saute for just under 1 minute to soften.
Add the hot, drained spaghetti to the skillet and toss for 2 minutes coating the noodles in the bacon fat. Beat the eggs and parmesan together in a mixing bowl. *Remove the skillet from the heat and pour the egg mixture into the pasta, whisking quickly until the eggs thicken. Pour in starch water until reaching desired consistency. Season with pepper and taste for salt. Garnish carbonara with green onions and serve.
*Prepare the sauce while pasta is cooking to ensure proper timing. Pasta must be hot when adding the egg mixture so the heat of the pasta cooks the raw eggs in the sauce.