Pasta Carbonara

So one could argue that this is NOT a camping meal…..and I couldn’t really disagree. However, it IS one of my husband’s favorite pasta dishes so it seems fitting that we start the recipe category with this recipe! It was the first meal I made on this trip and it was the very first time that I ever made it. It was a bit tricky making this dish in an RV “kitchen” but it really wasn’t too hard. It took me about an hour. I hope you’ll try it!

INGREDIENTS

9-10 slices of thick cut bacon, cut into 1/2 inch pieces

8 1/2 cups water, divided

2-4 cloves garlic, minced

1 lb linguine or spaghetti

1 1/4 cups finely grated parmesan cheese, plus more for serving

3 large eggs

1 large egg yolk

1 tsp each salt and pepper

Chopped fresh parsley, for garnish

INSTRUCTIONS

1. Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat.
2. Allow to simmer until water evaporates about 6-7 minutes, then reduce the heat to medium-low and continue to cook until the bacon is brown and crisp, about 6-8 minutes longer.
3. Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp. of the rendered fat in pan. Return pan that and sauce garlic about 30 seconds, until fragrant and lightly golden.
4. Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined.
5. Meanwhile, bring 8 cups of water to a boil in a large dutch oven (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl.
6. Drain al dente pasta into colander in bowl, while reserving pasta water in bowl. Measure out 1 cup hot pasta water and discard remaining water. Place pasta in the now empty large bowl.
7. Slowly pour and whisk 1/2 cup pasta water into egg mixture, then slowly pour mixture over pasta while tossing to coat. Add bacon and toss to combine. Season with salt if desired.
8. Let pasta rest, tossing frequently, 2-4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining 1/2 cup hot pasta water as needed. Serve immediately topped with additional parmesan and parsley.

Recipe source: adapted from Cook’s Illustrated

This recipe serves 6. Leftovers can be warmed in a saucepan over low heat. Enjoy!