Authentic Carbonara Pasta
Directions
- 1Place a handful of salt in a good amount of boiling water.
- 2Add the pasta (thin pastas like spaghetti are recommended) to the boiling water.
- 3Stir the pasta frequently during the first couple of minutes of cooking to prevent sticking.
- 4Separate the egg whites from the egg yolks, as only the yolks are needed for this recipe.
- 5Place the egg yolks in a bowl.
- 6Add a pinch of salt to each egg yolk.
- 7Add freshly ground black pepper to the egg yolks.
- 8Beat the yolks a bit.
- 9Add a generous amount of grated cheese (about 50 grams per person) to the egg yolks.
- 10Mix the egg yolks and cheese with a fork until well combined.
- 11In a frying pan, place bacon cut into squares over very high heat.
- 12Stir the bacon quickly and let it fry in its own fat for around 3 minutes until crispy.
- 13Remove the crispy bacon from the flame and add it to the bowl with the egg and cheese mix (this step is optional).
- 14When the pasta is al dente, drain it and add it to the bowl with the egg, cheese, and bacon mix.
- 15Add a bit of the pasta water to the sauce to thin it out.
- 16Mix all the ingredients together with a fork while the pasta is still warm to create a creamy sauce.
- 17Plate the carbonara and garnish with a little more freshly ground black pepper.
Ingredients
- 400 g pasta
- 1 handful salt
- 4 egg yolks
- freshly ground black pepper
- 200 g grated cheese (Pecorino or Parmesan)
- 200 g bacon, cut into squares
Equipment
potbowlforkfrying pan
Tips
- Add a good amount of salt to the boiling water to prevent bland pasta.
- Use about 1 liter of water for every 100 grams of pasta to prevent sticking.
- Stir pasta frequently during the first couple minutes of cooking.
- Add bacon to the carbonara mix when it's crispy.
- Add pasta water to thin out the sauce.
- Mix all ingredients while the pasta is still warm to partially cook the egg yolks without curdling them.
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