Being 100% Italian, pasta runs through my blood. Ok dramatic, but we do pasta BIG in my family. This Carbonara recipe came from a combination of my mom telling me how to cook it and trial and error. Listen, I won’t try to convince you to make this for dinner or lunch or…even breakfast because it has eggs right? But trust me….DO IT. You won’t regret it. Ok CARBONARA TIME!
Serves: 2
Ingredients:
12oz pasta (6oz per person) – you can use spaghetti, fettuccine, linguini, whatever your heart desires
4oz Pancetta, or bacon (probably the more common item in your kitchen)
2 whole eggs (1 per person)
4 egg yolks (2 per person)
1/2 cup grated Parmesan, or Pecorino, or BOTH – and some to add on top at the end!
2 tsp pepper
2.5 tsp salt
Instructions:
1. Place your pancetta or bacon in a large pan (we’ve used a wok and it works just as well), without any OIL because pancetta/bacon release enough on their own.
2. Cook on medium heat until it’s browned and the fat has been cooked off, then leave it in the pan and set aside. Make sure you actually do this step first!
3. At the same time, in a large pot, bring water to a boil. Add 2 tsp salt to your pasta water. ALWAYS SALT YOUR PASTA WATER. Cook your pasta to al dente or more depending on how you like it. Note that we have also used Banza chickpea pasta and it is just as good. Well, not JUST as good but you know what I mean.
4. In a separate bowl while your pasta is cooking, whisk together your eggs, egg yolks, 1/2 tsp salt, 2 tsp pepper, and 1/2 cup parmesan. Set aside.
5. Once pasta is cooked to al dente or however you like it cooked, drain your pasta and place it all in the pan where you cooked your pancetta/bacon.
6. Put the heat on low and stir the pasta with the pancetta/bacon for about 4-5 minutes.
7. Turn the heat off and stir in the egg mixture. Here is where you cannot take your eye off the pasta. HOT TIP: We usually use tongs to mix the pasta and egg mixture since they have a great grip. Continue to stir the carbonara around for about 8-10 minutes, or until egg mixture begins to thicken.
8. Top with parmesan, pecorino, or both! Never enough cheese.
9. Serve immediately and ENJOY!!
Let me know if you tried this crazy creamy carbonara recipe and what you think! BTW the plates that we have are from Amazon and they are amazing. That’s all friends!
Pasta today, salad tomorrow. That’s the rule right? If you’re looking for some salad inspo, check out The Most Delicious Chopped Salads To Whip Up.
