Tonarelli Carbonara - | WBTV Charlotte

Tonarelli Carbonara

Presented by Chef Tom Dyrness

9oz         Local Heritage Farms bacon, cut into small dice

1#           Tonarelli Pasta

6oz         Pecorino-Romano cheese (3 ounces)

3 each     Large organic egg yolks

6oz         Butter

T.T           Salt and pepper

1T           Parsley

  1. In a large heavy gauge skillet cook the bacon over moderately low heat until crisp
  2. In a large pot of boiling salted water, cook the Tonarelli until al dente. Drain
  3. Over low heat, reheat the bacon in the skillet and add the Tonarelli and 6oz of pasta water. Finish with butter, egg yolks, cheese and salt & pepper, tossing constantly with tongs, do not boil. Garnish with parsley and serve immediately

Powered by Frankly