Carbonara (Weeknight Dinner!)

The easy version of a delicious Italian staple, carbonara! If you get everything prepped and ready to go beforehand, this whole thing can come together in the time it takes to boil spaghetti noodles. Regardless, 20 minutes tops.

Note, you might goof this once or twice…so if you’re trying to do this for guests, maybe practice on your wife the week before. The key is the vigorous stirring and tossing of the pasta when added to the other ingredients. Splashing pasta water in to the mixture is almost always necessary so be prepared for that. The result should be an extremely creamy and decadent dish. I love topping this with even more black pepper. The bacon adds a crunchy and delicious salty bite and the parmesan combines with the egg and pasta water to create a silky sauce. I’m serious, use the biggest bowl you have for the tossing.

Carbonara (Easy weeknight version)

2 tablespoons of olive oil

8 ounces of bacon (or pancetta if you want to splurge)

4 eggs at room temperature

1 cup of parmesan cheese (2.5oz)

1 teaspoon of black pepper

Salt to taste

1 pound of spaghetti noodles

Instructions:

1. In a large pan, heat the oil over 5/10 until shimmering, slice the bacon in small pieces and add to the oil. Cook until well browned and the fat has rendered out. You want this right on the line of super crunchy/not burnt.
2. Reduce the heat to 1/10 and keep the bacon warm
3. In the largest bowl you have, mix together the eggs, cheese and pepper until a uniform mixture has formed
4. Boil the noodles per package instructions, SAVE 1 cup of pasta water!

Carbonara Weeknight Special

Carbonara is such a creamy and satisfying dinner that can be whipped up in a snap

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Italian

Equipment

• Pot large enough to boil a box of pasta
• The largest bowl you own
• Pan to cook the bacon lardons

Ingredients

  

• 2 TBSP Olive Oil
• 8 Ounces Bacon (cut into small pieces)
• 4 Count Eggs Room Temperature – Important
• 1 Cup Parmesan Cheese Fresh grated is best but the premade works fine as well
• To taste Salt and Black Pepper
• 1 Pound Spaghetti or Linguine Noodles

Instructions

 

• In a large pan, heat the oil over 5/10 until shimmering, slice the bacon in small pieces and add to the oil. Cook until well browned and the fat has rendered out. You want this right on the line of super crunchy/burnt
• Boil enough water to cook the pasta and get that started
• Reduce the heat to 1/10 and keep the bacon warm (don't drain the grease!)
• In the largest bowl you have, mix together the eggs, cheese, at least 1 TSP of black pepper until a uniform mixture has formed
• When the pasta has finished boiling, save 1 cup of pasta water to the side and drain the rest
• Add the pasta IMMEDIATELY to the egg and cheese mixture along with the bacon and all fat
• Begin vigorously mixing and tossing the pasta and the creamy sauce quickly and rapidly. This is the KEY to carbonara. Continue this for at least as full 2 minutes.
• If when you're mixing the pasta it begins to look a little dry, add SMALL splashes of the reserved pasta water until it gets nice and creamy
• Serve immediately!