:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/eoVw7rr37vEtSkMrWvRE/f44cda7f6cbff5dc618528a5cf74bd.jpeg "Homemade Spaghetti Carbonara Recipe")
VIDEORECIPE Homemade Spaghetti Carbonara Recipe
Spaghetti alla carbonara is a traditional Italian recipe and every time you make this dish, it gets better and better. Crispy, tender in the middle, guanciale is mixed with spaghetti and a homemade peppery, pecorino-filled carbonara sauce.
Ingredients
- 12 oz thin spaghetti
- 6 oz bacon
- 1 tablespoon minced garlic or garlic paste (optional but delicious)
- 2 whole egg
- 2 yolk
- 1 Cup pecorino romano cheese
- 1⁄2 Cup Parmesan cheese
- 1⁄4 Cup diced parsley
- 1⁄2 onion diced (optional)
- 1 Cup pasta water
- Salt Pepper
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Directions
In a large pot of boiling salted water, cook your pasta to package instructions. Drain well and reserve 1 cup of the pasta water.Toss with a tablespoon of butter or olive oil so that the noodles don't stick and set aside.
Whisk together eggs, yolks, and pecorino romano cheese and set aside.
Next, fry up your bacon or pancetta/guanciale until crispy and fat has rendered (over medium heat). Remove meat from skillet and leave behind the flavor (fat).
Add diced onion and cook 2-3 minutes or until tender. Next, add in your garlic and cook for another minute. Add a splash of the pasta water and then add your pasta.
Toss to coat in the bacon fat and onion/garlic mixture. Reduce heat to low or turn off completely. Begin to incorporate your cheese and egg mixture until a creamy sauce forms. Do not do this over high heat - you do not want to scramble the eggs! Low and slow makes all the difference here!
The residual heat will cook the eggs to a safe level to consume. Once everything is mixed together, season to taste and garnish with fresh parsley. Enjoy!
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TASTElistHomemade Spaghetti Carbonara Recipe
Spaghetti alla carbonara is a traditional Italian recipe and every time you make this dish, it gets better and better. Crispy, tender in the middle, guanciale is mixed with spaghetti and a homemade peppery, pecorino-filled carbonara sauce.
In a large pot of boiling salted water, cook your pasta to package instructions. Drain well and reserve 1 cup of the pasta water.Toss with a tablespoon of butter or olive oil so that the noodles don't stick and set aside.
Whisk together eggs, yolks, and pecorino romano cheese and set aside.
Next, fry up your bacon or pancetta/guanciale until crispy and fat has rendered (over medium heat). Remove meat from skillet and leave behind the flavor (fat).
Add diced onion and cook 2-3 minutes or until tender. Next, add in your garlic and cook for another minute. Add a splash of the pasta water and then add your pasta.
Toss to coat in the bacon fat and onion/garlic mixture. Reduce heat to low or turn off completely. Begin to incorporate your cheese and egg mixture until a creamy sauce forms. Do not do this over high heat - you do not want to scramble the eggs! Low and slow makes all the difference here!
The residual heat will cook the eggs to a safe level to consume. Once everything is mixed together, season to taste and garnish with fresh parsley. Enjoy!
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