Pork Fat Rules: Pasta Carbonara

rsz_carbonara_12

Pasta Carbonara might be the quickest, cheapest, easiest and tastiest dish ever. How can you go wrong with pasta in a creamy, cheesy bacon sauce?! Pork fat rules.
Pasta Carbonara

Serving size 1

-2 strips of bacon, chopped

-1 garlic glove, chopped

-Freshly ground pepper

-1 serving size of any kind of pasta (If using spaghetti, handful one-inch wide. If using penne, three handfuls)

-1 egg

-Kosher salt

-3 large spoons of grated Parmigiano-Reggiano

Cook your pasta as instructed by the box. Drain and run pasta under cold water to stop cooking. In a pan, over medium heat, cook the chopped bacon until crispy, about 5 minutes.

Remove the bacon and reserve on a plate. Pour out some of the bacon oil, but keep a good amount, depending how much you like pork fat. Add the garlic and a few grinds of the pepper mill. Sauté for 30 seconds. Add the pasta and crispy bacon and cook for about a minute. Remove the pan off the heat and add raw egg, mixing quickly so the egg doesn’t scramble. Season generously with salt and some more pepper. Add cheese. Eat.

rsz_1carbonara_22

Syying Chan lives in Williamsburg and when she’s not cooking Recession Specials for One, she can probably be found waiting in line for a taco from the Endless Summer taco truck.