Melissa Jo’s Pasta Carbonara

Your timing needs to be right so start by bringing a pot of water to boil

Chop your bacon into pieces and add them into a pan on medium heat with about 1-2 tbsp of olive oil. The goal is to get the bacon crisp but still fatty

In a bowl add in 2 whole eggs and just the yolks of 3 eggs and whisk it together

In the same bowl grate in about 3 oz of a hunk of Pecorino Romano & add cracked black pepper. Whisk everything together and set aside.

Once the bacon is almost done add garlic and cracked black pepper to the pan. Saute together for a few minutes then set it aside off the heat to wait for the pasta.

Once water is boiling, salt in and add the linguine. Cook pasta until al dente.

Once the pasta is al dente make sure the pan with the bacon is at medium_low heat and begin adding the pasta to the pan with about 3/4 cup of pasta water. Stir together and incorporate.

Next turn the pan off, immediately add the eggs and cheese mixture, and stir quickly and consistently to make the cream sauce.

Add in some cracked black pepper and fresh parsley and mix it in

To serve garnish with more freshly grated pecorino romano and parsley. Enjoy!!