How to Make Authentic Pasta Carbonara
About this recipe
Pasta Carbonara is a classic Italian dish that hails from Rome, known for its creamy, cheesy sauce and crispy bacon. This recipe from The Stay At Home Chef captures the authentic flavors of traditional carbonara, making it easy to recreate at home.
With just a few simple ingredients, including spaghetti, eggs, and pecorino romano cheese, you can whip up a delicious meal in about 30 minutes. The key is in the technique, ensuring that the pasta water is used to create a silky sauce that clings to every strand of spaghetti.
Ingredient notes
- You can substitute bucatini or tonnarelli for spaghetti if desired, but spaghetti is the classic choice.
- If you can't find pecorino romano cheese, grated Parmesan can be used as an alternative.
Tips from The Stay At Home Chef's video
- Start cooking the bacon in a cold skillet for better texture and flavor.
- Reserve 1 1/2 cups of pasta water before draining to help create the sauce's consistency.
- Work quickly when mixing the pasta with the egg mixture to prevent the eggs from scrambling.
No life story here — the video and the recipe are the whole point. All credit to The Stay At Home Chef: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Bring a large pot of water to a boil and season with salt.
- 2
Cook 1 pound of spaghetti according to package directions. Reserve 1 1/2 cups of the pasta water before draining.
- 3
In a large saucepan, cook 1 pound of diced thick cut bacon (or pancetta) over medium heat until crisp, about 7 to 10 minutes. Drain fat from bacon, reserving just 2 tablespoons of the grease.
- 4
In a mixing bowl, whisk together 4 egg yolks, 2 whole eggs, and 1 cup of grated pecorino romano cheese.
- 5
Toss drained pasta with cooked bacon and 2 tablespoons of bacon grease. Pour egg mixture in, along with reserved pasta water, and toss together with pasta for 2 minutes.
- 6
Serve hot topped with remaining cheese, freshly ground pepper, and parsley to garnish.
Credit where it's due: this recipe was transcribed from The Stay At Home Chef's original video on YouTube. Follow them there — it's their dish.
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