Done right, this dish is luscious and silky. Done wrong, you’ll end up with chunky scrambled eggs.
People can be picky about their Carbonara. I like it cheesy, garlicky and my bacon crisp! Also, his is one pasta I like to twirl – a good ol’ spaghetti or fettucine does it for me!
- Enough pasta for 4 people
- 6 strips bacon, chopped
- 3 cloves garlic, grated
- 1 cup grated parmesan cheese or half parmesan and half pecorino, plus more for serving
- 4 egg yolks
- 1 1/2 tsp black pepper
- 1 tsp salt
- 1/4 cup chopped parsley
In a pan large enough to toss the pasta, render the bacon over medium heat until crisp. Drain all but 2 Tbsp oil and set aside and allow the bacon to cool in the pan off the heat. This part can be done in advance.
In a small bowl, whisk the eggs, garlic, cheese, pepper and salt together. This will form a thick paste.
Boil the pasta and while the pasta boils, reserve 1 1/2 cups cooking liquid. Allow the pasta liquid to cool slightly and mix about a half cup into the cheese paste. Reserve the rest of the cooking liquid and drain the pasta and toss it with the bacon in the cooled pan.
Pour over the egg cheese mixture and mix through. If there is not enough sauce, add a bit more pasta liquid at this stage a few tablespoons at time. Season with salt and pepper and parsley.
Serve topped with more cheese!
Note: I’ve been known to put frozen peas in my Carbonara. Drop a cup of frozen peas into the boiling pasta liquid a minute before the pasta is done cooking. Continue as per the directions. Complete meal!