Recipe

Pasta Carbonara Recipe

Add Step-by-Step Photos	Fizzle3nat / All my dishes 1 year ago This was tonight's dinner. I adapted this recipe from the Delicious Days blog. I don't have easy access to Pecorino Romano cheese, much less Guanciale or even Pancetta in my town or even the larger city about 30 miles away. Even if it was availabl... More Prep:15m Cook:15m Servings:2	Fizzle3nat
	pasta pepper garlic bacon parmigiano eggs

Does this look good? Yeah! / Nope

Fans

brianna

cookingfor

lunasea

binky67

frodo

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minitindel

Ingredients

3/4 tsp. fresh peppercorns, I used Tellicherry

8 oz. spaghetti, but you can use linguini or perciatelli (bucatini)

salt

1 garlic clove, peeled and crushed slightly (use your hand or the side of a knife blade)

2 - 3 oz. bacon, about 2 slices (or if you can find it, Guanciale is traditional, or Pancetta)

4 egg yolks

2 - 3 oz. grated fresh Parmigiano Reggiano cheese (traditional is Pecorino Romano)

2 - 3 TBSP. pasta cooking water (see instructions below)

Directions

Crush peppercorns in a mortar and pestle as finely as desired.

Bring a large pot of water to a boil; add a good pinch or two of salt. Cook pasta according to package directions. Skim off two to three TBSP. of the cooking water halfway through the cooking process and set aside in a bowl to let it cool a bit.

Slice the bacon into small pieces. Heat the bacon and the garlic clove in a fry pan over medium heat (do not add additional oil) until most of the fat has rendered from the bacon and it is nicely colored and crisp. Discard the garlic as soon as it begins to brown. Drain the bacon on a paper towel and set aside. Pour the bacon grease from the pan into another small bowl to let cool a bit until further use.

In a medium bowl, beat together the egg yolks and about two-thirds of the grated cheese, then add the reserved pasta cooking water, which will have now cooled enough to not curdle the eggs when you add it. Mix well. Don't worry, the eggs will cook when tossed with the pasta.

Drain the pasta well, then toss together with the egg-cheese mixture and some of the excess bacon grease. Start with a tablespoon and add more to your taste. Stir together until the pasta is evenly coated with a smooth and silky film and the cheese is completely melted. Divide onto two plates, then top with the bacon pieces, the remaining grated Parmigiano, and most importantly: a generous pinch of ground pepper (I forgot to put it on my dish before I snapped the pic - and it's a very necessary ingredient.)

Enjoy immediately!

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Comments

minitindel 1 year ago said:
I love this stuff yummy for sure thank you for this great tasting meal
five

tink

brianna 1 year ago said:
Wonderful recipe Natalie. You sure got my 5

cookingforfun 1 year ago said:
5 from the Itaian

lunasea 1 year ago said:
Great recipe, Natalie m'dear - and a lovely picture. I love carbonara and I think you did a wonderful adaptation. High 5 - and thanks so much!! :) Vickie

frodo 1 year ago said:
You did a beautiful job, i give you 5 pts for the
recipe and another 5 forks for the description
that was the best,to the point, informative..
explanitation i have seen on these boards
oh..and don't worry bout the pepper..
i don't think any body noticed.lol
great job....great job..

m11andrade 1 year ago said:
Love this simplified recipe! Sounds awesome to me!

binky67 1 year ago said:
I havent had Carbonara in years but I will soon now that I have this recipe :-)

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