The Donnellan Family

Farfalle Carbonara

 

Very Easy – Very Rich - & Very Good!

 

8 Thick Slices of Bacon – ½” diced
2 tbsp Butter
4 Egg Yolks
1 cup Heavy Cream
½ cup Parmesan Cheese
1tsp Black Pepper
½ tsp salt
1 box frozen Peas
1 lb. box Farfalle (bow tie pasta – I use Barilla)
2 tbsp dried Parsley
 

Cook bacon until crisp- do not drain.  Add butter.  Set aside and keep warm. (Don’t let it burn!)

 

In a separate bowl, whisk together the egg yolks, heavy cream, Parmesan cheese, pepper, salt, & parsley.

 

Cook Farfalle per package instructions.  Approximately ½ way through the cooking time, add the frozen peas to the boiling water.

 

When the pasta is done, drain but do not rinse.  Quickly put the bacon/butter in the pasta cooking pot, add the drained pasta/peas, and then fold in the egg/cream mixture.