Easy Carbonara Recipe By Tasty
CARBONARA RECIPE BY TASTY
Creamy pasta carbonara is as easy as it is decadent! Using our foolproof method, the eggs are whisked with Parmesan cheese, then tossed with the pasta off the heat for a thick, creamy sauce that won't overcook. Finish with crispy chopped bacon and a sprinkling of freshly ground black pepper for a bit of savory spice in every bite.
Provided by Tasty
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the eggs, egg yolks, Parmesan, Pecorino Romano, salt, and pepper.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions. Reserve ½ cup of pasta water, then drain the pasta through a colander.
- While the pasta is cooking, add the bacon to a large pan over medium-high heat and cook, stirring occasionally, until crispy, about 8 minutes. Remove the bacon from the pan and transfer to a paper towel-lined plate. Leave the rendered bacon fat in the pan.
- Transfer the drained pasta to the pan with the bacon fat and toss with tongs for 1 minute, until fully coated. Remove the pan from the heat and let sit for 1 minute.
- Add 2 tablespoons of the reserved pasta water to the egg mixture and whisk to combine, then carefully pour the mixture over the pasta, quickly tossing to coat. Add the reserved pasta water, 1 tablespoon at a time, as necessary until the sauce is creamy and has the consistency of heavy cream.
- Add the bacon and toss to combine. Serve immediately topped with more freshly ground black pepper.
- Enjoy!
Nutrition Facts : Calories 832 calories, Carbohydrate 86 grams, Fat 30 grams, Fiber 3 grams, Protein 49 grams, Sugar 3 grams
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- Cook the spaghetti in a large pot of salted boiling water until al dente, according to package instructions. Reserve the hot cooking water, because you will need it for the sauce later.
- Meanwhile, in a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add a ladle of pasta water and simmer on low heat for 2-3 minutes.
- Meanwhile, whisk together the eggs and egg yolk in a large bowl. Add the Parmesan and whisk to combine. While whisking, very gradually add a ladle of the pasta water to temper the eggs. Set aside.
- When the pasta is al dente, add the pasta straight from the water to the bacon in the skillet (reserving the pasta cooking water in the pot). Remove from the heat; season with black pepper, to taste.
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