This started as the synthesis of a couple different recipes readily available via google search. Tasty, on the whole, but next time I'm using whole eggs (not yolks), and less cheese. Maybe onions, too. And probably prosciutto. That said, starting with the following, I did OK:
1 box whole grain capellini
1/2 pack diced uncured bacon (~6-7 strips)
4 egg yolks
1/2 cup Freshly grated parmesan
Fresh Garlic. Lots of it.
|Freshly peeled garlic cloves|
Next came preparing the bacon, and
You're pretty much done at this point. Toss the pasta in the rendered bacon and garlic (deglace immediately before with a bit of dry white wine, if available), and quickly add the egg mixture while everything is still hot - mixing continously. Salt and Pepper to taste. If you've done it right, all you dairy and eggs and fat should result in a nicely creamy, garlicky sauce in pasta. Mine was gritty from the poorer quality cheese (ultimately, the quality of your ingredients always make your meal) - but still a nice, tasty dinner. Next time, I'll probably dial back on the pasta and cheese, use full eggs, and go with pancetta.