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. style="margin-bottom:0in;margin-bottom:.0001pt;">In a large heavy gauge skillet cook the bacon over moderately low heat until crisp
  2. style="margin-bottom:0in;margin-bottom:.0001pt;">In a large pot of boiling salted water, cook the Tonarelli until al dente. Drain
  3. style="margin-bottom:0in;margin-bottom:.0001pt;">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