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pasta carbonara in pan

Pasta Carbonara

  • Author: Anita Parris Soule | Cook on a Whim
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: pasta
  • Method: stovetop

Scale

Ingredients

  • 1 lb of any long slurping noodle such as spaghetti or linguine fini
  • 8 ounces bacon (thicker cut the better) cut into small strips
  • 1/2 yellow onion very finely diced
  • 1 or 2 garlic cloves smashed and finely minced
  • 4 egg yolks (place in a medium sized mixing bowl)
  • 1 1/2 cups parmigiano and romano-finely grated (or just one or the other-whatever you have or prefer)
  • 1 cup of reserved pasta cooking water
  • Lots of freshly ground black pepper
  • handful of chopped parsley (optional)

Instructions

  1. Bring a large pot of water to a boil.
  2. Once boiling salt generously and cook your pasta according to the package directions – I usually go a minute or so under.
  3. While waiting for the water to boil, begin crisping the bacon in a large skillet over medium heat stirring occasionally.
  4. While bacon is crisping, separate eggs and add your yolks to a medium bowl. Reserve egg whites for another use if desired.
  5. add 1 cup of grated cheeses to the egg yolks
  6. When bacon is crisp, remove to paper towel lined plate to drain and pour off excess bacon drippings, leaving about 2 tablespoons in the pan along with any brown bits.
  7. Return pan to heat and add onions and garlic, cook until softened, but not brown – about 5 minutes.
  8. Turn heat off and leave onion/garlic mixture to cool slightly.
  9. When your pasta is almost cooked, scoop out a cup of the water, and very, very, VERY slowly drizzle the hot water into the egg yolks and cheese while whisking constantly. If you pour the hot water in too quickly, or without whisking, you will have scrambled eggs.
  10. When your pasta is cooked, drain it in a colander or scoop directly from pot to pan with tongs, and add it to the skillet containing the onions and garlic, grind in as much black pepper as you can stand, I like about 20 grinds from my pepper mill.
  11. Quickly add the egg mixture, remaining cheeses, bacon, and parsley if using and toss immediately with tongs until the mixture clings to the noodles and becomes silky.
  12. At this point the hot pasta will cook the eggs, but not curdle them, so it is very important to add the egg mixture to the noodles as soon as they come out of the water. Let this sit briefly, one or two minutes, and stir once again before serving.
  13. Serve immediately with extra black pepper, parsley, and cheese on the side.

Keywords: pasta carbonara, spaghetti carbonara, carbonara

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