Easy Authentic Carbonara Recipe
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6
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Calories
569 kcal
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Course
Main Course
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Cuisine
Italian
Easy Authentic Carbonara Recipe
Description
This Easy Authentic Carbonara Recipe starts by boiling bucatini or spaghetti in well-salted water, reserving starchy pasta water to incorporate later in the sauce. While the pasta cooks, bacon or pancetta is sautéed over medium heat until cooked through but not crisp, providing rich rendered fat for flavor. The eggs (whole and yolks) are whisked with Pecorino Romano cheese and a little reserved pasta water to create a smooth, creamy base. After draining the pasta, it is combined with the bacon fat and sauce mixture in the skillet to allow the residual heat to gently cook the eggs without scrambling them, resulting in a glossy, thick sauce that clings to each strand. Freshly ground black pepper is added for aroma and a touch of spice. The recipe emphasizes technique in saving pasta water and careful timing to develop the right texture without overcooking. It suits a main course for pasta lovers seeking a traditional Roman dish with familiar ingredients and a balanced savory flavor.
Ingredients
- 1 pound bucatini or spaghetti, dry
- 1 tablespoon kosher salt
- 10 ounces Bacon diced or cut into 1-inch slices, or pancetta
- 2 egg whole
- 4 egg yolk
- 1/2 cup Pecorino Romano cheese , finely grated
- 1/2 cup pasta water reserved
- black pepper freshly ground
- sea salt Maldon
Instructions
- In a large pot, boil enough water for pasta. When it comes to a rolling boil, add 1 tablespoon coarse kosher salt.
- Cook pasta according to package directions or al dente, or even 1 minute less.
- When pasta is done, ladle out about 1 cup of starchy boiling water to a heat safe measuring cup. Drain pasta and set aside.
- In a large skillet, cooking bacon or pancetta over medium heat. Use a skillet that might seem too large for this task because you will be using the same one to toss your pasta later, so it needs to be large enough to accomodate 1 pound of cooked pasta.
- Cook bacon until cooked, but not crispy. Remove bacon to a paper towel lined plate, but reserve rendered bacon grease.
- Eyeballing it, reserve about 2 tablespoons of bacon fat, discarding the rest. Set skillet aside.
- In a medium bowl, whisk 2 whole eggs with 4 egg yolks. After whisked, combine with pecorino romano cheese and about 2 tablespoons reserved pasta water. Set aside.
- Add pasta to the skillet and toss well with bacon fat.
- Remove from heat (or just turn off burner) and try to pile pasta in the center. Using tongs, slowly pour the egg mixture over the hot pasta, tossing fast to heat the sauce over the pasta.
- Toss for 2 minutes, pasta starch will help sauce thicken, along with residual heat. Add cooked bacon back to the mix.
- If your sauce is too watery or loose, add more cheese. If you sauce is too thick and clumpy, slowly add additional pasta water. You may not use all of the pasta water.
- Transfer to serving dishes and season with freshly ground pepper, Maldon sea salt and additional cheese. Serve immediately.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Notes
- Reserve some pasta water while cooking; if forgotten, mix about 1 tablespoon cornstarch with 1 cup water as a substitute to help thicken the sauce.
- Use bacon or pancetta diced or in 1-inch slices for authentic flavor and texture.
- Cook bacon until done but avoid crispiness to maintain moisture in the sauce.
- Whisk eggs thoroughly with Pecorino Romano cheese before combining with reserved pasta water for a smooth sauce base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Calories | 569kcal | 28% |
| Carbohydrates | 57g | 19% |
| Protein | 22g | 44% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 224mg | 75% |
| Sodium | 443mg | 18% |
| Potassium | 302mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 305IU | 6% |
| Calcium | 131mg | 13% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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