How to make pasta carbonara with eggs, bacon, and parmesan cheese. Jump to the Pasta Carbonara Recipe or read on to see our tips for making it.
Egg whites and Parmigiano-Reggiano cheese transform into a decadent creamy sauce, while egg yolks sit on top ready to be poked with your fork and swirled into the pasta.
YOU MAY ALSO LIKE: How to make pasta tossed with homemade kale and almond pesto. Jump to the Kale and Almond Pesto Pasta Recipe.
How to Make Spaghetti Carbonara
Pasta carbonara is delicious and surprisingly easy to make at home.
To make pasta carbonara you will need:
- Parmigiano-Reggiano cheese
- Two eggs that have been separated
Start by cooking the pasta as well as the bacon until crispy. Take the cooked bacon out of the pan then add the cooked pasta into the pan with some of the bacon fat rendered when cooking the bacon. Add a little hot pasta water, toss things around a bit, and then add the egg whites. After some tossing, a sauce will form onto the pasta.
YOU MAY ALSO LIKE: How to make light, pillowy ricotta gnocchi from scratch in about 30 minutes. Jump to the Ricotta Gnocchi Recipe.
Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Homemade Pasta Carbonara Recipe
When eating, use a fork to pierce the egg yolk to coat the spaghetti. When making, be sure to add the spaghetti, egg whites and cheese off the heat. If the pan is over heat, the dish may be too dry. Also, when adding the egg whites and cheese, work fast so a sauce forms throughout the spaghetti. Choose high quality (we like organic) eggs for this. When you serve, the pasta should still be hot, cooking the egg slightly when broken.
You Will Need
1/2 pound spaghetti or linguini
1 tablespoon extra-virgin olive oil
3 slices thick-cut bacon, cut into 1/4-inch pieces (substitute guanciale or pancetta)
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
2 large eggs, at room temperature
Salt and fresh ground black pepper
Cook the pasta in boiling salted water until it is tender but not mushy. Reserve 1/4 cup of the hot pasta water then drain pasta.
Meanwhile, heat olive oil in a large skillet over medium heat, add bacon and cook until it has rendered its fat and is crisp. Transfer bacon to a plate then discard enough bacon fat so that two tablespoons are left in the pan.
Prepare three small bowls. Separate the egg whites and yolks. Add egg whites to one bowl then add each egg yolk to the two remaining bowls.
Add the pan with bacon fat back onto the heat then add reserved pasta water and pasta to pan with bacon fat, toss and cook 1 minute. Remove from heat then add 1/2 cup of the cheese, egg whites and lots of fresh ground pepper. Toss until well mixed.
Divide the pasta between 2 bowls, make a nest in the middle then gently side an egg yolk into each nest. Top with more cheese, bacon and an extra grind of pepper. Serve immediately.