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Bring water to boil in a large pot over medium high heat and season with salt. Cook dried pasta for 5-6 minutes or until al dente (still has a bit of a bite). Reserve 2 cups of hot pasta water and drain the remaining. Rinse noodles with cool water and toss with olive oil. Set aside.
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In a large dutch oven or heavy bottom pot cook bacon over medium heat until just crisp. Remove with a slotted spoon and drain on a paper towel. Carefully add portioned crab cakes to the bacon fat and cook for 3-4 minutes or until golden brown and cooked thoroughly. Remove from the pot and set aside on paper towels.
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In a medium bowl whisk together parmesan, egg yolks, eggs and pepper until smooth. Pour in hot reserved pasta water in a thin stream while whisking until blended.
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Add pasta to bacon fat and reheat. Once pasta is warm reduce heat to medium low and pour in egg mixture, stirring frequently. Stir until sauce thickens (about 2-3 minutes) and stir in cooked bacon. Season to taste with salt.
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Portion carbonara into serving bowls, evenly distribute mini crab cakes and top with fresh chopped basil and parmesan cheese.