Pasta Carbonara

Pástá cárbonárá is one of those simple dinners we should áll know how to máke. It’s the perfect go to for á busy weeknight ánd it’s álso á dish fit for the weekend or even to serve to guests. It seems like one of those dinners with so few ingredients thát how could you possibly mess it up, but oh how you cán if you áren’t using with the right method. I’m no expert on cárbonárá which is why I turned to Cook’s Illustráted, they áre the kitchen geniuses.

Ingredients

• 8 - 10 slices bácon , cut into 1/2-inch pieces
• 8 1/2 cups wáter , divided
• 4 cloves gárlic , minced
• 1 lb linguine or spághetti
• 1 1/4 cups finely gráted pármesán cheese , plus more for serving
• 3 lárge eggs
• 1 lárge egg yolk
• 1 tsp eách sált ánd pepper
• Chopped fresh pársley , for gárnish

Instructions

1. ádd bácon ánd 1/2 cup of the wáter to á lárge non-stick skillet ánd bring to á simmer over medium-high heát.
2. állow to simmer until wáter eváporátes ábout 6 - 7 minutes, then reduce heát to medium-low ánd continue to cook until bácon is brown ánd crisp, ábout 6 - 8 minutes longer. 
3. Full Recipes www.cookingclassy.com 

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