Michele Romano Recipes

Pasta Carbonara Recipe

Ingredients:

• 3 tbsp extra virgin olive oil
• 1 1/2 tbsp butter
• 1 cup bacon, chopped (I use thick sliced smoked bacon from meat shop)
• 1/2 cup extra lean, hot capicola, chopped in small squares
• 1/2 cup purple onion, diced
• 1/2 green pepper, chopped fine
• 1  cup mushrooms, chopped fine
• 1/2 tsp sea salt
• 1/4 cup heavy cream
• 3 free range eggs
• 1/2 cup fresh grated Romano cheese
• 1/2 cup fresh chopped Italian parsley
• 1/2 tsp fresh ground or course pepper
• 4 cups cooked spaghettini or pasta of your choice
• Boil in salt water (al dente!)
• Reserve 1/2 cup of pasta water

Preparation:

• In a large fry pan, fry bacon well in oil and butter.
• Add in capicola just before bacon is cooked, stir fry 1 min.
• Add purple onion green pepper and mushrooms, stir fry on low heat 3 to 4 minutes.
• Meanwhile in a bowl, whisk together cream, eggs and Romano cheese until smooth and creamy.
• Add in salt, pepper and 2 tbsp of parsley into egg mixture.
• Next, add cooked spaghettini or other pasta to fry pan, use a spaghetti fork, toss it in thoroughly with bacon mixture and stir fry pasta for 2 minutes.
• Pour in cream, egg and cheese combination, quickly toss it thoroughly into pasta and bacon mixture in pan.
• Add reserved pasta water 1 tbsp at a time for
  extra creaminess, just until heat through.
• Serve immediately, sprinkle more cheese and desired amount or pepper and/or salt.
• Garnish with Italian parsley

Prep Time: 15 min.
Cook Time: 25 min. (including pasta)
Serves: 4

Live Long and Mangia!