Pasta Carbonara
This is real carbonara - no cream, just eggs, cheese, and bacon fat creating a silky sauce that coats every strand. The key is working fast once the pasta's drained so the eggs don't scramble.
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Ingredients
~6 servings
- 12 oz spaghetti
- 6 oz parmigiano reggiano NOT pre-grated, finely grated
- 8 oz thick cut bacon or guanciale if you can find it
- 3 whole eggs
- 3 egg yolks
- 3/4 tsp black pepper
- 3/4 cup reserved pasta water
- 1 1/2 Tbsp reserved bacon fat
- 6 quarts water
- 1/3 cup salt
Instructions
- Grate parmigiano reggiano finely using the smallest grater side.
- Cut bacon into 1/2 inch pieces.
- Whisk 3 whole eggs and 3 egg yolks in a large bowl.
- Add grated cheese and black pepper; mix into a thick paste.
- Cook bacon in pan over medium-high heat for 5 minutes until edges are crispy.
- Reserve 1 1/2 Tbsp bacon fat and let cool slightly.
- Stir bacon and fat into egg mixture.
- Boil 6 quarts water with 1/3 cup salt.
- Cook spaghetti until al dente, about 10-11 minutes.
- Reserve 3/4 cup pasta water before draining.
- Transfer pasta to egg mixture immediately.
- Stir rapidly with tongs for 30-60 seconds until sauce is creamy.
- Add pasta water if sauce is too thick.
- Serve in warm bowls with extra cheese.
Notes
Use fresh grated cheese, not pre-packaged. Work quickly to prevent egg scrambling.
Tried this recipe?Leave a comment below & let me know!