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