Bacon Feta Carbonara
Ingredients of Bacon Feta Carbonara
Water 12 cups 3 L Salt 1 1/2 tsp. 7 mL Spaghettini 12 oz. 340 g Whipping cream 1/2 cup 125 mL Egg yolk (large) 2 2 Olive (or cooking) oil 1 tsp 5 mL Bacon slices , diced 4 4 Garlic clove, minced 1 1 Ground nutmeg 1/8 tsp. 0.5 mL Pepper 1/8 tsp. 0.5 mL Crumbled feta cheese 3/4 cup 175 mL Grated Parmesan cheese 1/4 cup 60 mLHow to Bacon Feta Carbonara
Combine water and salt in Dutch oven. Being to a boil. Add pasta. Boil, uncovered, for 9 to 11 minutes, stirring occasionally, until tender but firm. Drain, reserving 1/2 cup (125 mL) cooking water. Return to same pot.
Meanwhile, whisk cream and egg yolks in small bowl until combined. Set aside.
Heat olive oil in large fruing pan on medium. Add bacon Cook, stirring occasionally, until crisp.
Add next 3 ingredients. Heat and stir for 1 minute. Reduce hrat to medium-low. Add pasta. Toos to coat. Add reserved cooking water to cream mixture. Stir. Add to frying pan. Toss to coat.
Add feta and Parmesan cheese. Toss. Serve immediately. Makes about 6 cups (1.5 L)
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