Carbonara

Name: Carbonara
Cuisine: Italian
Ingredients: 1 whole egg; 2 egg yolks; 0.5 cup Parmesan or Pecorino Romano; 0.5 lb rigatoni; kosher salt; 0.5 cup pasta water; 2 pieces chopped bacon; black pepper

Serves 1

facebook.com

Carbonara

facebook.com

Serves 1

Directions

1Crack one whole egg and two egg yolks into a bowl.
2Add about a half a cup or 2 to 3 ounces of Parmesan or Pecorino Romano to the bowl and combine with the eggs.
3Bring water to a boil and add some kosher salt to it, being mindful not to over-salt as pasta water will be used in the sauce.
4Add a half a pound of rigatoni (or spaghetti) to the boiling water.
5Stir the pasta in the water until it comes back up to a boil to prevent it from sticking together.
6Cook the pasta for about 7-8 minutes, then strain it with about a minute left of cooking time.
7Before straining, save at least a half a cup of pasta water; it is recommended to save two cups.
8In a hot pan, add about a half a cup of your saved pasta water.
9Add the strained pasta to the hot pan with pasta water.
10As soon as the pasta water simmers, add about 2 to 3 pieces of chopped bacon (guanciale or pancetta are also acceptable).
11Cut the heat and add the egg and Parmesan mixture to the pan.
12Stir the mixture with the heat off, allowing the existing heat from the pasta and pasta water to slowly warm the eggs and create a creamy sauce.
13Add black pepper to taste.
14If a thinner and more velvety sauce is desired, add a little extra pasta water.
15Add a little bit more cheese and extra bacon if desired.

Ingredients

1 whole egg
2 egg yolks
0.5 cup Parmesan or Pecorino Romano
0.5 lb rigatoni
kosher salt
0.5 cup pasta water
2 pieces chopped bacon
black pepper

Equipment

bowlstovehot pan

Tips

Pecorino is the traditional cheese, made from sheep's milk, while Parmesan is from cow's milk.
Stir the pasta in the water until it comes back to a boil to prevent sticking.
Save plenty of pasta water (at least half a cup, recommend two cups) to thin out the sauce if needed.
When adding the egg and cheese mixture, cut the heat and stir with the existing heat of the pasta and pasta water to make it creamy.

Carbonara

Serves 1

facebook.com

Carbonara

facebook.com

Serves 1

Directions

1Crack one whole egg and two egg yolks into a bowl.
2Add about a half a cup or 2 to 3 ounces of Parmesan or Pecorino Romano to the bowl and combine with the eggs.
3Bring water to a boil and add some kosher salt to it, being mindful not to over-salt as pasta water will be used in the sauce.
4Add a half a pound of rigatoni (or spaghetti) to the boiling water.
5Stir the pasta in the water until it comes back up to a boil to prevent it from sticking together.
6Cook the pasta for about 7-8 minutes, then strain it with about a minute left of cooking time.
7Before straining, save at least a half a cup of pasta water; it is recommended to save two cups.
8In a hot pan, add about a half a cup of your saved pasta water.
9Add the strained pasta to the hot pan with pasta water.
10As soon as the pasta water simmers, add about 2 to 3 pieces of chopped bacon (guanciale or pancetta are also acceptable).
11Cut the heat and add the egg and Parmesan mixture to the pan.
12Stir the mixture with the heat off, allowing the existing heat from the pasta and pasta water to slowly warm the eggs and create a creamy sauce.
13Add black pepper to taste.
14If a thinner and more velvety sauce is desired, add a little extra pasta water.
15Add a little bit more cheese and extra bacon if desired.

Ingredients

1 whole egg
2 egg yolks
0.5 cup Parmesan or Pecorino Romano
0.5 lb rigatoni
kosher salt
0.5 cup pasta water
2 pieces chopped bacon
black pepper

Equipment

bowlstovehot pan

Tips

Pecorino is the traditional cheese, made from sheep's milk, while Parmesan is from cow's milk.
Stir the pasta in the water until it comes back to a boil to prevent sticking.
Save plenty of pasta water (at least half a cup, recommend two cups) to thin out the sauce if needed.
When adding the egg and cheese mixture, cut the heat and stir with the existing heat of the pasta and pasta water to make it creamy.