a mash-up of pasta carbonara and cacio e pepe makes this dish extra special.
pasta carbonara cacio e pepe
- kosher salt
- 1 lb pasta
- ½ lb bacon diced into 1-inch squares
- 4 cloves garlic minced
- 1 1/2 teaspoons coarsely ground black pepper
- 2 eggs
- ½ cup freshly grated parmesan plus more for serving, optional
- ½ cup freshly grated pecorino
- 2 tablespoons unsalted butter at room temperature
- ¼ cup chopped parsley
bring a large pot of salted water to a boil over high heat.
cook the pasta for 8 minutes or just 2 minutes under the suggested cooking time.
drain well, reserving 1 cup of pasta water.
mix eggs and cheese together and set aside
meanwhile, heat a large straight-sided skillet over medium heat.
add the bacon, cook, stirring often with a wooden spoon, until the bacon is crisp, about 10 minutes.
add the black pepper and garlic, stirring often, until fragrant.
add the cooked pasta and toss in the bacon fat to coat, turn off the heat
add the egg and cheese mixture and ½ cup pasta water and stir to coat all the pasta with the cheese.
add butter and stir to combine, creating a light, creamy cheese sauce
add additional pasta water as needed to maintain the light sauce consistency
serve with extra parmesan cheese