Pasta Carbonara

“Carbonara” in Italian means pasta coated with eggs and Parmesan cheese. I have read a lot of comments on recipes for this dish that was less than favorable.
Man, people get upset when traditional recipes are changed.

In traditional carbonara, eggs, and parmesan cheese are the base. The addition of pasta liquid is acceptable, but adding cream is not.

The sauce is the backbone. If you get it wrong, it’s not going to work out.
I use the freshest eggs and the highest quality bacon. If you want to add fresh herbs, basil and oregano work great, make sure the herbs are finely diced.

When we visit Italian restaurants, I order Carbonara if it’s on the menu. I like to compare the professional’s take on the dish to the one I make at home.

I am surprised that there’s such a range in preparation. I have even received Alfredo instead of the light carbonara sauce. That’s strange!

I have also tried some fantastic versions, but I like this recipe best.

Remember when tempering the eggs to add the hot liquid very slowly and stir constantly. Give this recipe a spin and leave a comment below! Please use the Subscribe button to receive our newsletter, and join the fun.

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Pasta Carbonara

An Americanized version of an Italian classic, our Pasta Carbonara has a light sauce filled with beautiful flavors, i.e., bacon! This recipe is close to the traditional recipe but takes tasty liberties.

Course Main Course

Cuisine Italian

Keyword Carbonara

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 6 people

Author Doug Bakes Staff

Ingredients

• 4 large egg yolks
• 1/2 cup parmesan cheese plus extra to serve
• 10 slices thick sliced bacon chopped into 1-inch pieces
• 1/2 red pepper finely diced
• 1/2 Onion finely diced
• 12 ounce dried angel hair pasta
• black pepper to season

Instructions

1. In a medium bowl, mix egg yolks, parmesan, and black pepper with a whisk. Set the mixture aside once combined.

2. Saute bacon until crisp, remove bacon, leaving the bacon grease in the pan and cooked bacon drain on a paper towel.
3. Return the pan to heat and add diced red pepper, and onion. Cook for three minutes or until onion starts to brown. Remove from pan and drain on a paper towel with the cooked bacon.

4. Allow bacon grease to cool slightly in the pan.

5. Cook the spaghetti in a large pan of boiling salted water following the package instructions.

6. When the pasta is finished cooking, remove from heat and reserve a half cup of the hot pasta water to use for the sauce. .

7. Drain pasta

8. In the bowl with egg mixture, add the hot pasta water, a tablespoon at a time to the egg mixture while continually stirring. Adding the liquid too quickly will cause the eggs to scramble.
9. Once the pasta liquid is combined with the egg mixture, add three tablespoons of the bacon grease, cooked pasta, bacon, and red peppers. Toss to combine and transfer to a serving bowl, Sprinkle generously with parmesan cheese. Enjoy!