PASTA CARBONARA WITH BACON -

PASTA CARBONARA WITH BACON

What's for dinner tonight? Make delicious pasta tonight with my Easy Pasta Carbonara Recipe. This dish is made with creamy and seasoned pasta and crispy bacon, resulting in a perfect balance of flavors. The carbonara recipe is perfect for a quick and easy dinner, and it only takes 30 minutes from start to finish.

5 from 1 vote

Print Pin

Course: Quick Dinner

Prep Time: 10

Cook Time: 15

Servings: 4 SERVINGS

Calories: 531kcal

Author: Evelyn Savinon ( A Simple Tweak)

Ingredients

▢ 3 large egg yolks
▢ 1 large whole egg
▢ ½ cup freshly grated Pecorino Romano cheese plus more for serving
▢ Freshly ground black pepper to taste
▢ 1 pound dried pasta (long noodles) spaghetti, bucatini or linguine pasta
▢ ¼ cup chopped fresh Italian parsley
▢ 2 tablespoons lemon juice
▢ 1-½ teaspoons grated lemon zest

Instructions

The first step is to Prep Bacon:

Preheat the oven to 400 degrees and arrange the bacon on a rimmed baking sheet.
Bake for 15-20 minutes, flipping the pieces halfway through, until the bacon is crisp.
Transfer the bacon to a large tray with paper towels to absorb excess fat.
Then, Chop the bacon into small pieces and set aside.

Lets prep the pasta:

Bring 4-5 quarts of water to a boil in a large saucepan or pot and add 1 tablespoon salt. Add the pasta and cook according to package directions until al dente (usually about 10 minutes.) Scoop out 3/4 cup of the cooking water before draining the pasta.
Next, within the last 5 minutes of cooking the pasta, Temper the eggs to create the creamy sauce. Please read the tips on how to.
Start whisking the egg yolks, whole egg, cheese, salt and black pepper in a large mixing bowl. If you have a large pasta serving bowl, use that to mix and serve. Scoop out 1/2 cup of the cooking water before draining the pasta.
Add the hot water into the egg yolk mixture — this tempers the eggs so they won't scramble.
Immediately dump the hot pasta into the bowl, then toss it all together quickly and thoroughly, using tongs or two spoons. You can add more water if the sauce seems dry.
Sprinkle the bacon and parsley over the pasta and toss to combine. Serve right away, with additional grated cheese on the side. I also add lemon juice and grated lemon zest at serving time. This is optional, but highly recommended.

Notes

THE TRICKS AND TIPS TO MAKING A SUCCESSFUL PASTA CARBONARA

The carbonara recipe is easy to make, but you have to work quickly when making the sauce so that the eggs don’t scramble. You want a rich, creamy, and luxurious sauce that coats the pasta nicely.
When cooking pasta, it’s crucial to season the water correctly. The only time you will be able to properly season the pasta itself is while it cooks in the water. Once the water comes to a gentle boil, add a generous amount of sea salt or kosher salt to the water (about 2 tablespoons). Then add the pasta and stir frequently.
Should I add oil to the pasta while it is cooking? the answer is no. Adding oil will make the pasta slippery and prevent it from holding onto any sauces. Instead, stir the pasta regularly as it cooks to prevent it from sticking together.
While the pasta is cooking, it’s crucial to reserve some of the starchy cooking water. This water will later be used to adjust the consistency of the sauce and help it adhere to the pasta.
Toss vigorously: Toss the pasta and eggs together vigorously, ensuring that the eggs coat the pasta evenly. The residual heat from the pasta will gently cook the eggs, creating a creamy sauce that clings to each strand of pasta.
This recipe calls for raw eggs that are gently cooked in the hot sauce. If you’re worried about using raw eggs, just be sure to stir them in really well with the hot pasta water. If you’re still concerned, you can use pasteurized eggs in this recipe.
Beats eggs: This step ensures that the eggs are evenly mixed, resulting in a smooth sauce.
Tempering the eggs: Tempering involves gradually introducing the beaten eggs to the pasta while controlling the heat to prevent them from cooking too quickly.
Freshly Grated Cheese: Grate some Pecorino Romano or Parmesan cheese into the beaten eggs. Cheese not only enhances the flavor but also helps thicken the sauce.
Cream or not? Some people add cream to their carbonara. It’s not traditional, but you can certainly do this, and make an even creamier sauce for the pasta. I think it’s rich enough without it.
Serve immediately: Pasta Carbonara is best enjoyed fresh off the stove. Garnished with additional cheese and freshly cracked black pepper. I also add lemon juice and grated lemon zest at serving time. This is optional, but highly recommended.

Nutrition