Pasta Carbonara

Directions

• 1)

  Add a small handful of salt to a large pot of water (at least half a gallon, but 4 liters is ideal), then bring to a boil.

• 2)

  Dice or cube the bacon, then sauté it in a large saucepan (vegetarians may substitute the bacon either with an eggplant or three artichoke hearts, which should be diced and sautéed as you would the bacon).

• 3)

  Take about half of the grated Parmesan and whisk it into the egg yolks. Add salt and pepper to taste.

• 4)

  Drain grease from bacon once sufficiently crispy.

• 5)

  Once al dente, take spaghetti directly from the water and put it into the pan with the crispy bacon. Pan should be off heat at this point, or on the lowest setting.

• 6)

  Add the egg yolk mixture onto the pasta and bacon in the pan.

• 7)

  Take a small amount of pasta water, definitely no more than 1/4 cup, and add to the pasta in the pan.

• 8)

  Use either tongs or forks to toss the mixture in with the pasta. After a couple tosses put the remainder of the grated cheese into the pasta mixture and toss well for 3-4 minutes until all the cheese is melted in with the egg yolk mixture into a shiny, saucy consistency.

• 9)

  Top with extra cheese if desired!