Pasta Carbonara

Name: Pasta Carbonara
Prep time: 15 min
Cook time: 15 min
Total time: 20 min
Ingredients: ½ lb rigatoni or spaghetti noodles (, I recommend Barilla or De Cecco brands.); ¼ cup pancetta- (, or thick-sliced bacon, cut into 1-inch strips); 1 egg; 2 egg yolks; ⅔ cup Pecorino Romano (, or Parmigiano Reggiano); coarse salt; freshly ground black pepper

5.0

(16)

tastesbetterfromscratch.com

Your recipes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 2

authentic pasta carbonara carbonara sauce

Ingredients

Remove All · Remove Spices · Remove Staples

½ lb rigatoni or spaghetti noodles (, I recommend Barilla or De Cecco brands.)¼ cup pancetta- (, or thick-sliced bacon, cut into 1-inch strips)1 egg2 egg yolks⅔ cup Pecorino Romano (, or Parmigiano Reggiano)coarse saltfreshly ground black pepper

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Slice pancetta into thin (1-inch) strips and quickly brown them. Do not overcook them. Remove the pan from the heat and put the pancetta on paper towels to absorb the excess fat.

Step 2

Grate the pecorino and add the eggs. Beat with a whisk until smooth.

Step 3

Bring water to a boil, adding 10g of salt for each liter of water. Add the pasta and cook until it’s ‘al dente'. Reserve pasta water.

Step 4

Drain pasta and put it into the bowl with the egg mixture. Add a splash of pasta water that you put aside, and toss well. Be careful not to add too much water; otherwise, the carbonara will get too runny.

Step 5

Add remaining pecorino and more water, if needed, to the creamy, smooth sauce.

Step 6

Place pasta on the plate then add the bacon or pancetta. Top with grated pecorino cheese and a sprinkle of black pepper.

Step 7

Serve immediately while still hot.