Authentic Pasta Carbonara is easy to make, full of bacon flavor, and smothered in a cheesy egg sauce that will make you crave more.
As carbonara refers to the sauce itself. Many times you will see a spaghetti type pasta used to make this dish, but other pasta shapes can be used as well. So ny kind of pasta can be used to make this recipe.
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- 1 pound spaghetti pasta
- 1 tablespoon salt
- 1 pound thick cut bacon or pancetta diced
- 4 egg yolks
- 2 whole eggs
- 1 1/2 cups grated pecorino romano cheese divided
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons freshly chopped parsley to garnish
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1 ) Bring a large pot of water to a boil and season with salt. Cook pasta according to package directions. Reserve 1 1/2 cups of the pasta water before draining.
2 ) In a large saucepan, cook bacon (or pancetta) over medium heat until crisp, about 7 to 10 minutes. Drain fat from bacon, reserving just 2 tablespoons of the grease.
3 ) In a mixing bowl, whisk together egg yolks, eggs, and 1 cup pecorino romano cheese.
4 ) Toss drained pasta with cooked bacon, and 2 tablespoons of bacon grease. Pour egg mixture in, along with reserved pasta water and toss together with pasta 2 minutes.
5 ) Serve hot topped with remaining cheese, freshly ground pepper, and parsley to garnish.
Recipe Original: Pasta carbonara originates in the Rome region of Italy. No one knows the exact story behind the origination of the dish, but we do know where the location where the dish comes from. The word carbonara in Italian has to do with charcoal so many theories of the origin involve coal miners making the dish. However it came to be, the popularity of the dish increased throughout Italy and spread throughout the world after World War II.