Pasta Carbonara
Servings: 4 people
Calories: 285kcal
This Classic Pasta Carbonara is amazing in it's simplicity and incredible flavors. We love to use a pasta called bucatini - which is a fat, tubular spaghetti - but really, any good pasta will work. So easy for a busy week night. Enjoy!
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Ingredients
- 1 lb dry bucatini or spaghetti
- 8 ounces pancetta diced, or quality slab bacon
- 5 cloves garlic minced
- 4 eggs
- 3/4 cup freshly grated Parmigiano-Reggiano cheese or Parmesan or Pecorino-Romano
- Salt and freshly ground pepper to taste
- 1/4 cup fresh flat-leaf parsley chopped
Instructions
- Bring a pot of salted water to a boil to cook the pasta.
- Heat a large skillet over medium heat.
- Add the pancetta to the skillet. Cook until the fat has rendered, about 4 minutes.
- Drain excess fat...there should be about 2 tablespoons left in the skillet.
- Add the garlic and cook until golden, about 5 minutes.
- Meanwhile, add the pasta to the boiling water and cook to package directions (usually, about 9 - 12 minutes for al dente).
- Add the eggs and cheese to a large pasta bowl and mix thoroughly.
- Add the cooked pancetta/garlic mixture to the egg/cheese mixture and stir to combine.
- Once ready, drain the pasta, but be sure to reserve about 1 cup of the pasta liquid.
- Immediately add the pasta to the egg/cheese/pancetta mixture and fully incorporate.
- Add salt and pepper to taste.
- Mix in half of the parsley.
- Add about a 1/2 - 3/4 cup of the pasta water to thin the sauce a little.
- Plate the pasta and garnish with additional cheese and parsley.
Video
Notes
Be careful when adding the salt. The pancetta is somewhat salty to begin with. A good helping of freshly ground pepper deepens the flavor. You can also used grated Parmesan or Pecorino-Romano Cheese.
Nutrition
Calories: 285kcal