Pasta Carbonara
I think carbonara is the one dish I could eat literally every night! This is another super easy weeknight meal where cooking the pasta is the longest part.
I’ve experimented with different combinations of whole eggs, egg yolks, cheese, and pasta water to find the perfect combination for you all!
Ingredients
Prep time: 20 minutes
Cooking time: 5 minutes
Yield: 4 servings
6 eggs (2 full eggs, 4 egg yolks)
1.5 oz grated parmesan
1.5 oz grated pecorino romano
2 tbs oil
4 oz pancetta (diced)
16 oz pasta
2c pasta water
Preparation
Boil your water for the pasta and cook. I don’t cook the pasta all the way, I finish it off in the pan with the sauce. I aim for 2 minutes before al dente.
Heat the oil and brown the pancetta until the edges crisp up. Set aside
In a mixing bowl, combine the eggs (2 whole, 4 yolks) and whisk. Stir in the cheese. At this point you will have a paste - that’s how you know you’ve done it right.
When the pasta has finished cooking, save 2 cups of pasta water.
Add 1c pasta water to a sauté pan, add your pasta and finish cooking. The water should absorb into the pasta.
Add 1/2c of the past water into egg mixture to make it more saucy - less pasty
Add the pancetta to the pasta, incorporate, and remove it from the heat
Slowly pour in the egg/cheese mixture and mix to combine. You can customize your sauce by choosing not to add all of the egg mixture, or thinning out with water. I usually add all of the egg mixture, combine, and thin our with an additional 1/2c pasta water.
This dish does not reheat well, it’s best enjoyed right after cooking.
