Kansas City Carbonara

* Pasta of your choice (Used Jovial Gluten Free Penne) 6-8oz Dry

* 3 Large Egg Yolks

* 1.25 oz Finley Grated Parmesan Cheese

* .25 oz Finley Grated Fontina Cheese

* .25 oz Finley Grated Romano Cheese

* 5-6 Strips of Thick Cut Bacon

* Freshly Ground Pepper to Taste

* Pasta Water

- In a large pot, boil noodles.

- While Noodles are boiling: (Approximately 12 min of time)

- Dice Bacon and cook over Medium Heat - Cook until crisp and bacon fat is rendered.

- Grate all three Cheeses with a Fine Cheese Grater.

- Separate 3 egg yolks from the whites and put yolks in a mixing bowl. (Save egg white

for another meal like omelets)

- Beat Egg Yolks and combine with grated cheese.

- Remove pasta from water once cooked and place in bowl, SAVE your pasta water.

- Combine Cheese Mix to Beaten Egg Yolks then Temper Egg Yolks and Cheese:

- Removed the pan of bacon from heat once cooked (Pan and contents need to slightly

cool so you don't make scrambled eggs)

- Add 1-2 tablespoons of hot bacon fat from pan to the Egg Yolk and Cheese mix, then

stir until combined.

- Then add 2-3 medium ladles of hot pasta water to Egg Yolks, Cheese, and bacon

fat combination then stir until combined.

- Add drained and cooked Noodles to Pan with Crispy Bacon and Fat, then stir.

- Add Tempered Egg Mix to the pan and stir quickly. Add several ladles of hot pasta water and combine/stir until pasta and mixture have a smooth and creamy texture. (While you get used to this process it is good practice to add a small amount of Tempered Egg mix to your pan before adding it all. If mix starts to look like cooked eggs, your pan is too hot. If this happens stir quickly and add a ladle of pasta water and keep stirring until the eggs stop cooking like scrambled eggs. Allow pan to cool slightly so that when Egg Mix is added it appears to melt and become creamy when you add pasta water.)

- Add fresh ground Black Pepper to taste.

- Ready to serve.

- Optional Adds :

- Fresh Diced Parsley

- Crushed Red Pepper Flakes