Carbonara

Serves 1
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Directions

  1. 1Crack one whole egg and two egg yolks into a bowl.
  2. 2Crack one whole egg and two egg yolks into a bowl.
  3. 3Crack one whole egg and two egg yolks into a bowl.
  4. 4Add about a half a cup or 2 to 3 ounces of Parmesan or Pecorino Romano to the bowl and combine with the eggs.
  5. 5Add about a half a cup or 2 to 3 ounces of Parmesan or Pecorino Romano to the bowl and combine with the eggs.
  6. 6Add about a half a cup or 2 to 3 ounces of Parmesan or Pecorino Romano to the bowl and combine with the eggs.
  7. 7Bring 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.
  8. 8Bring 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.
  9. 9Bring 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.
  10. 10Add a half a pound of rigatoni (or spaghetti) to the boiling water.
  11. 11Add a half a pound of rigatoni (or spaghetti) to the boiling water.
  12. 12Add a half a pound of rigatoni (or spaghetti) to the boiling water.
  13. 13Stir the pasta in the water until it comes back up to a boil to prevent it from sticking together.
  14. 14Stir the pasta in the water until it comes back up to a boil to prevent it from sticking together.
  15. 15Stir the pasta in the water until it comes back up to a boil to prevent it from sticking together.
  16. 16Cook the pasta for about 7-8 minutes, then strain it with about a minute left of cooking time.
  17. 17Cook the pasta for about 7-8 minutes, then strain it with about a minute left of cooking time.
  18. 18Cook the pasta for about 7-8 minutes, then strain it with about a minute left of cooking time.
  19. 19Before straining, save at least a half a cup of pasta water; it is recommended to save two cups.
  20. 20Before straining, save at least a half a cup of pasta water; it is recommended to save two cups.
  21. 21Before straining, save at least a half a cup of pasta water; it is recommended to save two cups.
  22. 22In a hot pan, add about a half a cup of your saved pasta water.
  23. 23In a hot pan, add about a half a cup of your saved pasta water.
  24. 24In a hot pan, add about a half a cup of your saved pasta water.
  25. 25Add the strained pasta to the hot pan with pasta water.
  26. 26Add the strained pasta to the hot pan with pasta water.
  27. 27Add the strained pasta to the hot pan with pasta water.
  28. 28As soon as the pasta water simmers, add about 2 to 3 pieces of chopped bacon (guanciale or pancetta are also acceptable).
  29. 29As soon as the pasta water simmers, add about 2 to 3 pieces of chopped bacon (guanciale or pancetta are also acceptable).
  30. 30As soon as the pasta water simmers, add about 2 to 3 pieces of chopped bacon (guanciale or pancetta are also acceptable).
  31. 31Cut the heat and add the egg and Parmesan mixture to the pan.
  32. 32Cut the heat and add the egg and Parmesan mixture to the pan.
  33. 33Cut the heat and add the egg and Parmesan mixture to the pan.
  34. 34Stir 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.
  35. 35Stir 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.
  36. 36Stir 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.
  37. 37Add black pepper to taste.
  38. 38Add black pepper to taste.
  39. 39Add black pepper to taste.
  40. 40If a thinner and more velvety sauce is desired, add a little extra pasta water.
  41. 41If a thinner and more velvety sauce is desired, add a little extra pasta water.
  42. 42If a thinner and more velvety sauce is desired, add a little extra pasta water.
  43. 43Add a little bit more cheese and extra bacon if desired.
  44. 44Add a little bit more cheese and extra bacon if desired.
  45. 45Add a little bit more cheese and extra bacon if desired.

Ingredients

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