Sunday Special: Pasta Carbonara

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  • 1/4 c heavy cream

    4 eggs
    1/2 lb bacon
    1 lb rigatoni
    1 tsp olive oil
    1/4 c butter
    1 block parmesan, grated
    salt
    pepper
    Let cream and eggs sit at room temperature for 2 hours. Mix cream and eggs, set aside. Fry bacon until almost crisp, let cool. Dice the bacon, set aside. Preheat oven to 350 degrees. Place large glass bowl in oven to warm. In a large pot of boiling water add 1 Tbsp salt, 1 tsp olive oil and rigatoni, cook according to directions on the box, drain. Remove dish from oven and pour rigatoni in it. Add butter and stir. Pour egg and cream mixture until blended. Add parmesan and bacon. Salt and pepper to taste.
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