Pasta Carbonara Recipe - Neuman's Spicy Carbonara
This spicy interpretation of spaghetti carbonara is made with common
ingredients including bacon, garlic, black pepper, red pepper, parmesan
cheese, olive oil, cream, and eggs.
Serves: pasta carbonara for 8.
Ingredients for Neuman's Spicy Spaghetti Carbonara:
1 pound bacon (cut into 1/2 inch pieces) 2 pounds spaghetti or other pasta 2 pasteurized eggs (equivalent of 2 eggs, pasteurized) 1/8 pound grated parmesan cheese 16 ounces whipping cream (1 pint) 3 tbsp butter or olive oil (or mixture of two) 2 tsp Red Wine Vinegar 1 clove Garlic (minced) 1 tsp Crushed Red Pepper (or more to taste) 1 tbsp Black Pepper (or more to taste)
InstructionsBring a large pot of water to a boil while cooking the bacon.
Cook the bacon until it starts to get crisp and most of the fat has cooked out. Drain the fat. Add the butter or olive oil, garlic, and black pepper. Contunue cooking for 3 to 5 more minutes.
Add the pasta to the water and cook as directed. Meanwhile, add the cream and vinegar to the bacon, stir and cook over medium heat until the sauce thickens (it should be the right consistency at about the same time that the pasta is done). While the sauce is thickening (and the pasta cooking) thoroughly mix the eggs with the red pepper and grated cheese.
When the pasta is done, drain, and put in serving bowl. Add the egg and cheese mixture and toss. While tossing, add the bacon and cream sauce.