Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins| Serves: 6
This easy recipe is all we need to make Authentic Pasta Carbonara. There are countless variations to make carbonara but this is my lost favourite. Loads of bacon flavour in a cheesy egg sauce, this scrumptious Pasta Carbonara will leave you craving for more!
Carbonara is a classic! A no-fuss dish that is super easy to make with only a few simple ingredients (bacon, spaghetti pasta, eggs, and pecorino romano cheese) and ready in no more than twenty minutes from start to finish. A must in every household and a great addition to your family’s favourite rotation.
When reheating leftover carbonara, it is best to do it on the stove. In my experience, it’s way better than reheating in the microwave. Simply toss the pasta in a skillet and heat for about 5 minutes over medium-high heat or until heated through. Worried that the pasta is getting dryer? Add in a tsp of olive oil at a time until it is no longer dry.
INGREDIENTS
1 lb spaghetti pasta
1 tbsp salt
1 lb thick-cut bacon or pancetta diced
4 Egg yolks
2 whole Eggs
1 1/2 c. grated pecorino romano cheese divided
1/2 tsp freshly ground pepper
2 tbsp freshly chopped parsley to garnish
How to make Authentic Pasta Carbonara
Step 1: Following the package direction, cook the pasta in a large pot of salted boiling water. When done, drain, reserving 1 1/2 cups of the pasta water.
Step 2: Cook the bacon or pancetta for about 7 to 10 minutes in a large saucepan over medium heat until crisp. Drain the grease when done and reserve 2 tbsp bacon oil for later.
Step 3: Place the egg yolks, eggs, and a cup of pecorino romano cheese in a mixing bowl. Whisk well to combine.
Step 4: With the cooked bacon, toss the drained pasta with the reserved 2 tbsp bacon grease, then pour in the egg mixture followed by the reserved pasta water and toss for about 2 minutes.
Step 5: Garnish with the rest of the cheese, freshly ground pepper, and parsley before serving.
Nutrition Facts:
Calories: 752kcal | Carbohydrates: 59g | Protein: 31g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 260mg | Sodium: 1995mg | Potassium: 380mg | Fiber: 2g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 1.7mg | Calcium: 311mg | Iron: 2.2mg
Ingredients
- 1 lb spaghetti pasta
- 1 tbsp salt
- 1 lb thick-cut bacon or pancetta diced
- 4 Egg yolks
- 2 whole Eggs
- 1 1/2 c. grated pecorino romano cheese divided
- 1/2 tsp freshly ground pepper
- 2 tbsp freshly chopped parsley to garnish
Instructions
Step 1: Following the package direction, cook the pasta in a large pot of salted boiling water. When done, drain, reserving 1 1/2 cups of the pasta water.
Step 2: Cook the bacon or pancetta for about 7 to 10 minutes in a large saucepan over medium heat until crisp. Drain the grease when done and reserve 2 tbsp bacon oil for later.
Step 3: Place the egg yolks, eggs, and a cup of pecorino romano cheese in a mixing bowl. Whisk well to combine.
Step 4: With the cooked bacon, toss the drained pasta with the reserved 2 tbsp bacon grease, then pour in the egg mixture followed by the reserved pasta water and toss for about 2 minutes.
Step 5: Garnish with the rest of the cheese, freshly ground pepper, and parsley before serving.
