Pasta Alla Carbonara

Pasta Alla Carbonara

Recipe by:

Chef Skip Laskody from Harris Teeter


2 1/2 lbs. spaghetti

1 lb. HT butter

3 tubs of Reggiano Parmesan, grated

10 oz. Center Cut Bacon

18 ea. egg yolks

2 pints heavy cream

Bring a large pot of salted water to boil. Add the pasta and stir to separate strands. Cook until al dente. Drain heat butter in a sauce pan, add the bacon and saute' until the bacon has render fat. Add the drained cooked pasta. lend the egg yolks with the cream and parmesan. Add egg mixture to the pasta stirring constantly until the sauce is heated through. Do not cover or the sauce will curdle.