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Pasta Carbonara

A pretty traditional carbonara, so no cream. It's also relatively simple, so you can usually cook it in maybe 15-20 minutes.

Tools:

  • High-walled pan
  • Pot
  • Bowl

Ingredients:

  • 1lb pasta
  • 5oz bacon, or pancetta, or guanciale (in order of decreasing availability)
  • 2tb extra virgin olive oil
  • 2 eggs
  • 5 egg yolks
  • 1oz pecorino romano, grated
  • 1oz parmigiana reggiano, grated

Procedure:

  1. Boil the pasta however you like, in however much water you feel is reasonable.
  2. As the pasta is boiling, add the olive oil and meat to your pan and cook until brown and crispy.
  3. While everything is cooking, mix your eggs and cheese in a bowl.
  4. Once the pasta is just about al dente, pick it out of the pot and immediately transfer it to your bacon-filled pan, which you then need to take off the heat.
  5. Quickly mix the pasta with the bacon and olive oil in the still warm pan, and add your egg and cheese mixture.
  6. Now you just need to keep mixing, adding in total maybe a cup of the pasta water to the pasta until the eggs, cheese, and pasta water form a delicious emulsion.
  7. And that's pretty much it! Season with salt and pepper, and ideally serve with some freshly grated parmigiana reggiano.
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