Pasta Carbonara
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 Servings
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Course
Main Course
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Cuisine
Italian
Pasta Carbonara
Description
The Pasta Carbonara recipe begins by simmering bacon with a small amount of water to render fat and develop crispness. Garlic is briefly sautéed in reserved bacon drippings, infusing the base with flavor. Eggs, egg yolk, finely grated Parmesan cheese, and black pepper are whisked together with cooked garlic to form a creamy sauce.
Spaghetti is cooked in salted water with limited volume to keep starch concentration high, important for sauce texture. While pasta cooks, bacon fat and garlic mix is prepared, then hot pasta water is added to eggs and cheese to temper and create a smooth sauce. The pasta is combined swiftly to create a glossy coating that clings to each strand.
Fresh parsley is used as garnish to introduce brightness. Real Parmigiano Reggiano is recommended for authentic flavor and proper melting. Careful technique ensures the eggs thicken moments before serving, avoiding scrambling or gluey texture.
Ingredients
- 10 lices Bacon , cut into 1/2-inch pieces
- 8 1/2 cups water , divided
- 4 cloves garlic , minced
- 1 lb spaghetti or linguine
- 1 1/4 cups Parmesan Cheese plus more for serving (2 oz, finely grated
- 3 egg large
- 1 egg large, yolk
- 1 tsp salt or to taste
- 1 tsp black pepper or to taste
- parsley for garnish, chopped, fresh
Instructions
- Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat.
- Allow to simmer until water evaporates about 6 - 7 minutes, then reduce heat to medium-low and continue to cook until bacon is brown and crisp, about 6 - 8 minutes longer.
- Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan. Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden.
- Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined.
- Meanwhile, bring 8 cups of water to a boil in a large dutch oven (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl.
- Carefully drain al dente pasta into colander in bowl, while reserving pasta water in bowl. Measure out 1 cup hot pasta water and discard remaining water. Immediately place pasta in now empty large bowl.
- Slowly pour and whisk 1/2 cup pasta water into egg mixture, then slowly pour mixture over pasta while tossing to coat. Add bacon and toss to combine. Season with salt if desired.
- Let pasta rest, tossing frequently, 2 - 4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining 1/2 cup hot pasta water as needed. Serve immediately topped with additional parmesan and parsley.
Notes
- Use freshly grated Parmigiano Reggiano cheese for best flavor and sauce texture; pre-grated cheese may not melt as well.
- Temper the egg and cheese mixture immediately with hot pasta water to gently cook and form a creamy sauce.
- For thicker sauce, toss pasta in sauce over simmering water briefly but avoid overcooking to prevent glueiness.
- This recipe is adapted from Cook's Illustrated and emphasizes technique to achieve proper sauce consistency.
User Reviews
Overall Rating
4.9
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