Israeli Pasta Carbonara – Gluten-free version

👨‍🍳 Method

For the Cooked pasta

1. 1
   Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.

   ⚙ Cooking in salted waterStovePot

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2. 2
   Reserve cup of the cooking water before draining.

   ⚙ Saving the cooking waterLadleorMeasuring cup

   💡The cooking water is starchy: a spoonful or two binds the sauce to the pasta or the gnocchi and makes it glossy.
3. 3
   Drain.

   Colander

To assemble

1. 4
   Heat the olive oil in a wide pan over medium heat and fry the bacon for about 3 minutes, stirring, until the bacon is crisp.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
2. 5
   Add the garlic and fry about 1 minute in the fat left in the pan.

   ⚙ Adding to the hot fat and fryingStoveFrying pan

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 6
   In a bowl, whisk the eggs, cheese, salt and black pepper.

   BowlWhisk
4. 7
   Turn off the heat under the pan, immediately add the hot drained pasta and toss it in the fat.
5. 8
   Add the egg mixture and toss quickly with a little of the cooking water, until a creamy sauce coats the pasta.

   💡The eggs go in only off the heat: the heat of the pasta and the cooking water thickens them into a sauce, while a lit flame turns them into scrambled eggs.
6. 9
   Serve immediately with extra Parmesan and freshly ground black pepper on top.