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Authentic Pasta Carbonara is easy to make, full of bacon flavor, and smothered in a cheesy egg sauce that will make you crave more.
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Cook spaghetti pasta in salted boiling water. → Cook diced bacon until crispy, reserving some grease. → Whisk together egg yolks, whole eggs, and Pecorino Romano cheese. → Combine hot pasta with bacon, egg mixture, and reserved pasta water, tossing quickly over low heat. → Serve immediately, garnished with more cheese, pepper, and parsley.
Cook spaghetti pasta in salted boiling water. → Cook diced bacon until crispy, reserving some grease. → Whisk together egg yolks, whole eggs, and Pecorino Romano cheese. → Combine hot pasta with bacon, egg mixture, and reserved pasta water, tossing quickly over low heat. → Serve immediately, garnished with more cheese, pepper, and parsley.
Authentic Pasta Carbonara is easy to make, full of bacon flavor, and smothered in a cheesy egg sauce that will make you crave more.
Bring a large pot of water to a boil and season with 1 tablespoon of salt. Cook the spaghetti pasta according to package directions until al dente.
In a large saucepan, add 1 pound of diced thick-cut bacon (or pancetta) to a cold pan. Cook over medium heat for about 7 to 10 minutes, stirring occasionally, until it becomes crispy.
While the pasta and bacon are cooking, prepare the sauce. In a mixing bowl, whisk together 4 egg yolks, 2 whole eggs, and 1 cup of grated Pecorino Romano cheese until well combined and creamy.
Just before draining the pasta, reserve 1½ cups of the starchy pasta water.
Once the bacon is crispy, drain off most of the excess grease, reserving about 1 to 2 tablespoons of bacon grease in the pan for extra flavor.
Always season the pasta water adequately for a flavorful base.
Start cooking bacon in a cold skillet for better, crispier results.
Using thick-cut bacon or pancetta will provide a more substantial texture.
Pecorino Romano cheese is recommended for its authentic Roman flavor, though Parmesan can be used as an alternative.
Reserving starchy pasta water is essential to achieve the perfect creamy consistency for the sauce.
When adding the egg mixture, ensure the heat is low and toss constantly and quickly to prevent the eggs from scrambling, creating a smooth, emulsified sauce.
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