Double Smoked Back Bacon Carbonara
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MORE RECIPES WITH LOU’S DOUBLE SMOKED BACK BACON
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Ingredients
2 garlic cloves – crushed
2 oz. (60 ml) extra-virgin olive oil
1/ 4 cup (125 ml) dry white wine – the one in your glass
2 oz. (60 gr) small dice onions
4 oz. (120 ml) 35% cream
1 large egg yolk
1/4 cup (125 gr) freshly grated parmesan cheese
Fresh ground black pepper
1 oz. (30 gr) chopped flat-leaf parsley
1 lb. (454 gr) Spaghetti
Method

In a large frying pan, heat the olive oil and sauté the onions and the back bacon. Allow this to cook for 1-2 minutes to crisp the bacon. Add the white wine and cook down for 1-2 minutes reducing the wine. Add the cream and take off of the heat. Cook the pasta to al dente and drain. Toss the pasta with the hot bacon and cream. Add the egg yolk, raw, and toss with the hot pasta. Season with the pepper and parsley and top with the Parmesan cheese. Serve.