How to Make a Pasta Carbonara by Chef Kelvin Fernandez

Pasta Carbonara

This is my version of Pasta Carbonara so any authentic Italian chefs please don’t kill me lol
Traditionally you would use guanciale (jowl of a pig) or pancetta and pecorino Romano

Please not that with eggs, it is not recommend to serve partially cooked eggs to children and to the elderly. The food safe temperature for eggs would be 160 degrees and in the Pasta Carbonara the eggs won’t reach that temperature or they’d be scrambled.
Yields 2 portions

6 slices of Bacon
6 quarts of water with 1 tablespoon of salt for boiling pasta
1/2 lb of fettuccine/linguini/ bucatini or thick spaghetti
1/2 cup of Freshly Grated Parmesan Cheese or Pecorino Romano
2 large eggs
Salt and fresh ground pepper to taste
Add Parsley chopped if you have

Видео How to Make a Pasta Carbonara by Chef Kelvin Fernandez канала Kelvins Kitchen