A Simple Chef Favorite
There is a reason many chefs pick pasta carbonara as their late-night snack food. Although it takes some skill, it is made with ingredients you (likely) have on hand at all times, and it comes together quickly. The depth of flavor this dish pulls out of each ingredient is amazing for the little time it takes to cook!
You only need a few ingredients.
If you have pasta, egg, bacon (or pancetta, more appropriately), and cheese, you can make pasta carbonara.
The key to a great, silky carbonara is pasta water. An often overlooked ingredient in most pasta dishes, the starchy water that you cook the pasta in is of the utmost importance to this dish as well as others. The water binds with the egg and the fat from the pork to create a creamy sauce, and the fresh parmesan on top just enhances it even more. A grind of fresh-cracked black pepper and you’re off to the races.
Here’s How to Make It:
Begin by bringing a salted pot of water to boil and browning your bacon in the skillet. Add pasta to boiling water. When cooking the bacon, be careful not to get it too crisp. It should be cooked thoroughly and browned, but still have a bit of chew. When the bacon is ready, remove it from the heat. If your pan is thick with grease, drain the excess; we want only a little bit of the bacon fat to stay in the pan for flavoring. In a separate container, whisk 2 eggs with a little bit of black pepper and fresh-grated parmesan (optional). Set aside.
Turn heat to medium-low. When the pasta is finished cooking, transfer it to the pan with tongs or a slotted spoon. Do not drain. Add the bacon to the pasta and toss continuously with the tongs. Slowly pour in the egg mixture, continuing to move the pasta around in the pan. If the pasta is not moving around or the heat is too high, you risk ending up with a pan of scrambled eggs and noodles! Add the starchy pasta water, a little bit at a time, to create a creamy sauce. When the sauce is creamy and the noodles are coated, remove from heat and plate. We suggest serving with a dusting of fresh-grated parmesan and cracked black pepper.