Marc Murphy's Secret to Perfect Pasta Carbonara

Marc Murphy: Chef, Restaurateur and Judge on "Chopped"

Marc Murphy: Chef, Restaurateur and Judge on "Chopped"

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The most important thing for me is you take your bacon. You render it out, you get it crispy. You take a little bit of the fat out, but when your pasta is cooked- you take that bacon and you throw it in. You get all of that bacon fat on the pasta and then you've got your eggs on that side that you've beat together. You put a bunch of parmesan. If you think you've put enough parmesan, put a little bit more in there. And then a lot of black pepper. Very important the black pepper in this recipe. And then as you're stirring your bacon and your bacon fat and your pasta and you see that steam coming off, that's when you start pouring in, you just dump in all of the egg and the Parmesan and the pepper mixture and you just keep stirring, keep stirring, keep stirring. Most importantly, serve it right away. It's got to be served hot and you gotta eat it quick.
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Marc Murphy's Secret to Perfect Pasta Carbonara


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