 | This may be my new favorite carbonara. It's quite genius, actually. The little orecchiette cups the sauce perfectly and sometimes even a pea sneaks in there. This also may be the richest carbonara recipe I have ever made. 6 eggs for only 12 ounces of pasta, but the result is a lovely sauce that is velvety smooth. I needed about 1/4 cup of pasta water to thin the sauce. I can't wait to try the same sauce with my usual thin spaghetti, but I am also excited to try orecchiette carbonara with other add ins. This recipe is adapted from the New York Times. |
12 ounces orecchiette
5 ounces bacon, cut into lardons
1 cloves garlic, smashed and chopped
2 cups frozen peas
1 teaspoon thyme leaves
2 eggs
4 egg yolks
1 ¼ cups freshly grated Parmigiano-Reggiano cheese
Bring a large pot of salted water to a boil. Prepare the pasta per package instructions, reserving the pasta water.
In a large sauté pan, cook the bacon over medium high heat until crisp, then drain all but 1 tablespoon of the fat. Add the garlic, peas and thyme; cook for 3 minutes more. Add the drained pasta to the pan and turn off the heat. In a small bowl, whisk together the eggs, yolks and cheese. Pour the eggs and cheese into the pan with the pasta, stirring constantly and adding pasta water if necessary to thin the sauce. Top with fresh cracked pepper and serve.
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