Pasta Carbonara
This easy pasta carbonara recipe is made with crispy bacon, silky eggs, and savory Parmigiano Reggiano, tossed with al dente pasta.
Ingredients
- 8 oz (227 g) spaghetti
- 4 oz (113 g) parmigiano reggiano finely grated, NOT store-bought pre-grated - see notes
- 6 oz (170 g) thick cut bacon sub guanciale or pancetta
- 2 whole eggs
- 2 egg yolks
- ½ teaspoon (1 g) black pepper
- ½ cup (120 g) reserved pasta water before draining pasta
- 1 tablespoon (14 g) reserved bacon fat after cooking
Boiling Pasta
- 4 quarts water
- 4 tablespoons (72 g) salt
Instructions
- Using the finest side of a grater, grate the parmigiano reggiano (see notes). Using a sharp knife, slice the bacon into ½" slices and set to the side.
- In a large mixing bowl, whisk two whole eggs and two eggs yolks. Add the grated cheese and pepper and mix to form a thick paste. Set aside.
- Place a large pan on the stove and add the bacon. Turn the heat to medium-high and fry for about 5 minutes. The texture should be a slightly crispy exterior with a soft and chewy interior. Transfer the bacon to a paper towel-lined plate to drain and cool off. Reserve roughly 1-2 tablespoons of bacon fat from the pan in a small bowl and let it cool.
- Add the cooled bacon and bacon fat to the mixing bowl with the egg and cheese mixture and stir together.
- In a large pot, boil 4 quarts of water with 4 tablespoons of salt. Cook the spaghetti until al dente according to package directions, about 10-11 minutes. Reserve ½ cup pasta water and set to the side.
- Drain the pasta and immediately transfer it to the mixing bowl with the egg mixture, stirring rapidly with tongs or a wooden spoon until the sauce is emulsified and creamy, about 30 seconds to 1 minute. If the sauce is too thick, stir in 1 to 2 tablespoons of pasta water until the desired consistency is achieved.
- Transfer the carbonara to warm bowls. Garnish with extra bacon and a sprinkle of parmigiano reggiano if desired.
Notes
Bacon: While bacon isn't traditionally used in carbonara, it is much more affordable and accessible here in the US and just as tasty and respectable! You can opt for guanciale or pancetta if you prefer.
Cook the bacon starting in a cold pan. This method renders out the fat slowly and cooks the bacon evenly, resulting in a crispy exterior, but soft and chewy interior. Heating the pan first will cause the bacon to cook too fast and make it crunchy, which is not the correct texture for carbonara. Place the pan on the stove, add the bacon, and then turn on the burner.
Parmigiano Reggiano: Parmigiano Reggiano is a type of premium aged Parmesan cheese crafted in specific regions of Italy. It stands out as the finest and most authentic version of Parmesan. Do not use store-bought pre-grated Parmigiano Reggiano because it contains additives to prevent clumping, which can affect the flavor and texture and will not melt properly. Substitute Parmesan if you can't find Parmigiano Reggiano.
Eggs: The heat from the pasta will slightly cook the eggs into a creamy, silky sauce. If you are worried about consuming undercooked eggs, buy pasteurized eggs for this recipe.
Pasta Water: Salting your pasta water is crucial for seasoning it. Use one tablespoon of salt per quart of water.
Nutrition
Calories: 591kcalCarbohydrates: 44gProtein: 27gFat: 33g