Pasta Catherine

Directions

• Step 1 Bring a large pot of water to a boil. Place a colander in the sink and place a liquid measuring cup (1-cup capacity or larger) in the colander. This is to help you remember to scoop out some of the pasta water before pouring it all away.
• Step 2 When the water comes to a boil, add a handful of salt and the pasta. Stir to separate the strands of pasta as the water comes back to a boil. Set a timer for 2 minutes less than the shortest cooking time on the package.
• Step 3 Meanwhile, cook the bacon in a medium skillet over medium heat, stirring often, until it’s crisp. Remove the bacon to a small bowl with a slotted spoon.
• Step 4 This step is not essential, but I don’t like the little brown specks that remain in the pan after browning bacon. You want to use the melted bacon fat, but to get rid of those specks, carefully pour the bacon fat into a small cup, stopping before you get to the dregs in the bottom of the skillet. Wipe those out with a paper towel. Pour the clean, clear bacon fat back into the skillet and put it back over the heat.
• Step 5 Add the onion slices to the bacon fat and cook them, stirring frequently, until they’re softened but not browned, about 3 minutes. Add the prosciutto pieces and cook, stirring frequently, until the prosciutto is heated through, about 3 minutes more. Set the skillet aside.
• Step 6 By this time, it’s likely that the pasta has finished cooking. Before you drain it, scoop out 1 cup of the pasta cooking water with the liquid measure. (Good thing you saw it there in the colander before you mindlessly drained out all the water, which is what I always used to do.) (If the pasta finishes cooking before the onion/prosciutto mixture, just leave the pasta in the colander until you’re ready to use it.)
• Step 7 Add the chicken base to the reserved pasta water and stir until the base is dissolved. Set it aside.
• Step 8 Return the empty pasta pot to the stove over medium heat, and add the butter. When the butter is melted, add the pasta and ½ cup of the pasta water/chicken base mixture. Cook the pasta for 2 minutes, gently stirring it with tongs. The pasta should absorb most of the liquid.
• Step 9 Remove the pot from the heat and transfer it to a heat-proof work surface. Add the egg yolks and quickly stir the egg yolks into the pasta with the tongs – working quickly, and off the heat, will assure that the egg yolks coat the pasta and don’t turn into scrambled eggs.
• Step 10 Return the pot to the heat and add the Parmesan, tossing and stirring with the tongs to coat the pasta with the cheese. Things will be looking dry and kind of gluey now, so add some more of the reserved pasta water. Add the water a little at a time, stirring, until the sauce is silky and just coats the pasta – it should not be gloppy or soupy.
• Step 11 Add the reserved onion/prosciutto mixture and toss to combine everything thoroughly. If the sauce needs more loosening, add a little more of the reserved pasta water, but don’t feel compelled to use it all. Last, toss in the reserved bacon and the parsley.
• Step 12 Use the tongs to transfer the pasta to plates or shallow bowls.