Easy Pasta Carbonara
Pasta carbonara is one of those simple dinners we should all know how to make. It’s the perfect go-to for a busy weeknight, and it’s also a dish fit for the weekend or even to serve to guests. It seems like one of those dinners with so few ingredients that how could you possibly mess it up, but oh how you can if you aren’t using with the right method. I’m no expert on carbonara, which is why I turned to Cook’s Illustrated, they are the kitchen geniuses. This recipe works so well because pasta is boiled in less water with to really concentrate the starches, which will help bind everything in the sauce and prevent separation when you add it to the egg mixture. Another helpful tip is that the bacon is simmered in water first. Bacon seems easy to burn or can cook unevenly in a skillet, and pieces stick. But when going this route and cooking it in water first, it works like a charm. And lastly this recipe contains the perfect ratio of eggs and yolks (or one yolk in this case) to have the perfect carbonara, custard-rich flavor and the perfect consistency. Recipe originally lists Romano cheese, but I always have Parmesan on hand so I went with that to keep the simple weeknight meal idea here, but I’m sure Romano would also be delicious. Better yet, use half of each. Just be sure it’s freshly grated. Enjoy!
What is Carbonara?
If you’ve never had homemade pasta carbonara before, you’re in for a real treat! Pasta carbonara typically features a creamy sauce that’s made with pancetta, garlic, pasta water, cheese and eggs. The egg-based sauce is cooked by combining it with the piping hot spaghetti pasta and a little of the cooking water. For this easy carbonara recipe, I used bacon instead of pancetta since it’s generally easier to find. But otherwise this is a pretty authentic carbonara recipe!
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Pasta Carbonara Ingredients
For this pasta carbonara recipe, you’ll need the following ingredients:
Bacon Water Garlic Spaghetti or linguine Grated Parmesan Eggs Salt and pepper Fresh parsley
How to Make Pasta Carbonara
Add bacon and water to a skillet and bring to a simmer. Continue simmering until water is evaporated, then continue to cook the bacon until crispy. Remove bacon from pan and reserve the drippings. Saute garlic in that same skillet until golden brown, then add to a bowl with 1 tablespoon bacon fat, eggs, egg yolk, Parmesan and pepper. Mix well. Meanwhile, cook the spaghetti or linguine pasta until al dente. Once cooked, drain pasta and reserve 1 cup of the cooking water. Slowly pour the hot cooking water into the egg mixture. Then pour over the hot pasta and toss to coat. Add crumbled bacon. Let pasta rest for a few minutes, tossing frequently until the carbonara sauce thickens. Serve immediately with a sprinkle of fresh parsley.
Is it Safe to Eat Raw Eggs in Carbonara Sauce?
With eggs, it is not recommend to serve partially cooked egg to the elderly and children. The food safe temperature for eggs is 160 degrees and in Pasta Carbonara the eggs won’t reach that temperature or they’d be scrambled.
Can I Use Another Type of Cheese in the Sauce?
Yes, any hard Italian cheese should work well in this sauce. Romano cheese would taste delicious in this recipe, as would a blend of cheeses.
Does This Pasta Reheat Well?
No, pasta carbonara is one of the Italian dishes that doesn’t reheat well. The creamy sauce thickens in the fridge and loses its silky texture. But don’t throw away leftovers, as they’ll still taste fine!
Tips for the Best Pasta Carbonara
Use freshly grated Parmesan, not the stuff in the shaker can. It’ll melt better and gives this dish a richer flavor. Be sure you immediately add the hot pasta water into the egg mixture to help cook it (if needed, you could even re-warm it in the microwave, but it needs to be very hot). Pasta carbonara is best enjoyed immediately after you make it.
More Easy Pasta Recipes You’ll Love:
Spaghetti with Sun-Dried Tomatoes and Spinach Pasta Primavera Pesto Spaghetti with Roasted Tomatoes and Grilled Chicken Instant Pot Spaghetti One Pan Creamy Parmesan Linguine with Shrimp
