Spaghetti Carbonara

Spaghetti Carbonara Eat Drink Binge

Spaghetti carbonara is a delicious pasta dish you can whip up in 15 minutes. It is rich and creamy (with no cream) but made with simple ingredients – eggs, bacon, cheese and a generous amount of black pepper. So easy to make that you can have it for breakfast (to inspire you to get out of bed) or a late-night craving (why not?!) when you can’t wait until morning. The real challenge in making carbonara is how to combine all ingredients without scrambling the eggs. There’s a little technique to it worth mastering. 

This recipe, scaled down to serve 2-3, uses whole eggs. Traditional pasta carbonara calls for guanciale (cured meat prepared from pork cheeks) which I never have at home so I happily replaced with thick-cut bacon instead. Pancetta is also a good substitute. Freshly grated pecorino or parmesan are your cheese options,  or a combination will be even better. If spaghetti is not your preference, other string pastas will do. You will also be needing a generous amount of black pepper.  And most important of all, carefully following instructions (timing and order) will make this dish truly easy and successful. A good carbonara is a simple, comforting pasta dish best made at home, enjoyed right after cooking. 

INGREDIENTS

1/2 pound spaghetti
6 oz cup bacon (diced) 
2-3 garlic cloves (minced)
3 eggs
2/3 cup parmesan and/or pecorino (finely grated; more for serving)
salt and pepper (to taste)

Spaghetti Carbonara Ingredients

INSTRUCTIONS

  1. Start by boiling a pot of salted water where pasta will be cooked in, according to package instructions.
  2. In a large bowl, whip eggs and cheese together. Add a pinch of salt and a generous amount of pepper. Set aside.Egg Cheese Pepper mixture in a bowl Eat Drink Binge
  3. In a skillet over medium heat, cook bacon until crisp. Discard excess fat. Add garlic and cook just until fragrant (avoid burning). Turn off heat.Cooking bacon and garlic in a pan Eat Drink Binge
  4. As soon as the pasta is cooked to al dente, drain and immediately toss with the egg mixture in the bowl. The residual heat will cook the eggs and will beautifully coat each strand with the silky egg mixture. Continue tossing until the mixture is mostly absorbed by the pasta.Freshly Cooked Pasta in a bowl
  5. Transfer to the pan with bacon and garlic. The pan should still be slightly warm at this point and will cook it more without scrambling.Freshly Cooked Pasta in a bowl
  6. Enjoy while warm and add more cheese, as needed.

Spaghetti Carbonara
2017-05-29 19:24:19
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Ingredients
  1. 1/2 pound spaghetti
  2. 6 oz cup bacon (diced)
  3. 2-3 garlic cloves (minced)
  4. 3 eggs
  5. 2/3 cup parmesan and/or pecorino (finely grated; more for serving)
  6. salt and pepper (to taste)
Instructions
  1. 1. Start by boiling a pot of salted water where pasta will be cooked in, according to package instructions.
  2. 2. In a large bowl, whip eggs and cheese together. Add a pinch of salt and a generous amount of pepper. Set aside.
  3. 3. In a skillet over medium heat, cook bacon until crisp. Discard excess fat. Add garlic and cook just until fragrant (avoid burning). Turn off heat.
  4. 4. As soon as the pasta is cooked to al dente, drain and immediately toss with the egg mixture in the bowl. The residual heat will cook the eggs and will beautifully coat each strand with the silky egg mixture. Continue tossing until the mixture is mostly absorbed by the pasta.
  5. 5. Transfer to the pan with bacon and garlic. The pan should still be slightly warm at this point and will cook it more without scrambling.
  6. 6. Enjoy while warm and add more cheese, as needed.
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