Okay, so this is one of my absolute favorite comfort foods. I would always order this out at restaurants and am glad that I can now make it at home since it is much simpler than I envisioned! It takes just a few ingredients to make, and the result is this creamy, delicious pasta that the whole family will love. Some might prefer to add cream to their carbonara; however, this recipe requires none. The most challenging part of this recipe is probably making the creamy sauce, but don’t worry, I’ll walk you through the technique!
Carbonara Ingredients
- spaghetti of choice, sometimes I use egg noodles (pictured above, and it’s just as good!)
- 2 whole eggs (room temperature)
- 3 additional egg yolks (room temperature)
- 6 tbsp Pecorino Romano
- 1/2 lb Guanciale (Italian cured meat), if you cannot find any, use thick-cut pork bacon or pancetta.
- 1/2 reserved pasta water
- salt and pepper, to taste (you may want to omit the salt since the guanciale is salty, your choice)
- parsley, to top (optional)
- extra cheese, to top (optional)
Cooking Instructions
- Grab a large pot, add water & salt and bring to a boil.
- While that takes time to boil, use a small bowl, beat eggs, and mix with pecorino romano.
- Slice your guanciale into cube-sized pieces.
- Heat a non-stick pan on medium heat and add the guanciale. Cook until it looks crispy, roughly 5-8 minutes.
- Once cooked, turn off the heat and set aside (turning off the heat is essential). Make sure not to drain the fat from the pan.
- Add your spaghetti and make sure to cook al dente (usually written in the box).
- Once cooked, reserve 1/2 pasta water; you will need this for the sauce.
- Remove pasta from water using tongs and place in the non-stick pan where the guanciale is and toss. Do not worry about draining the pasta; this will help with making the sauce.
- Quickly, and I mean QUICKLY, pour in the cheese & egg mixture and toss until thickened.
- Add some of the pasta water you reserved in increments until the sauce is as creamy as you’d like.
- Season with salt & pepper.
- Top with parsley and some extra pecorino romano (optional).
- Enjoy!
Note: This should be eaten as quickly as possible for the best flavor. Remember, if you cannot find guanciale, use thick-cut bacon or pancetta. Also, I’ve made this with turkey bacon for a “healthier” version, and it tastes just as good! Make sure that the heat is off before placing the pasta in the non-stick pan. If it’s too hot, the egg mixture will cook, and you will have a scrammbled egg mixture (no bueno).
Did you try this recipe? Rate it below and leave a comment. I’d love to hear your feedback.
Hooked on Food 