Carbonara Recipe
Classic carbonara at home — spaghetti carbonara, tortellini carbonara, crispy pork belly carbonara, lemon garlic chicken carbonara — for busy weeknights.
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Ingredients
- 1/2 cup Parmesan
- To Taste Pepper
- 6oz Pasta
- 1 Eggs
- 2 Additional Egg Yolks
- 4 slices Bacon
- To taste Garlic
Instructions
- 1Boil water, heavily salted and add pasta
- 2Cut up Bacon or Pancetta into small chunks and cook in saucepan until crispy with some finely minced garlic
- 3Remove Bacon and leave some grease in pan
- 4Mix thinly grated parmesan with egg and egg yolk into thin and mixed
- 5Turn off stove and put pasta in the bacon saucepan
- 6Place cheese and egg mixture with bacon and mix together quickly
- 7Sprinkle pepper to taste
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Open in Pepper →Eggs Cheese Pepper And A Hot Pan
Carbonara is the dinner you can make when the fridge is nearly empty. Pasta, eggs, a hard cheese, black pepper, and something salty and porky — that's it, and it comes together in the time the water takes to boil.
Cooks on Pepper reach for this collection on the nights nobody wants to think, when there's twenty minutes between practice and bedtime and everybody still needs a real plate of food.
Every recipe here is a version somebody actually makes: the straight-ahead Carbonara with Parmesan and cracked pepper, a spaghetti and pecorino romano one, a Gluten Free Carbonara, Tortellini Carbonara with peas and cream, Crispy Pork Belly Carbonara, Lemon Garlic Chicken Carbonara Pasta, and a bacon-and-olive-oil Carbonara MY WAY.
Quick Tips
- 1
Save the pasta water
Scoop out at least 1 cup of starchy cooking water before draining, then add it a few tablespoons at a time to loosen the sauce.
- 2
Temper the eggs
Whisk 2 to 3 tablespoons of hot pasta water into the beaten eggs and cheese first so they don't scramble when they hit the pasta.
- 3
Kill the heat
Pull the pan off the burner before the eggs go in, then toss hard for 30 to 60 seconds until the sauce turns glossy.
- 4
Grate the cheese fine
Use the small holes on a box grater for the Parmesan or pecorino so it melts smooth instead of clumping into strings.
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