Creamy Carbonara: Simple & Delicious
Ready in under 30 minutes, this dish is perfect for a weeknight indulgence or a weekend treat. Customize it with your favorite additions, like lemon zest, a pinch of red pepper flakes, or fresh herbs. So ditch the takeout menu and whip up this creamy carbonara for a satisfying and delicious meal!
Ingredients
- 400 g Pasta spaghetti / bucatini
- 4 Eggs room temp
- 1/2 cpu Grated Pecorino Romano
- 150 g pancetta thinly sliced
- 1 clove garlic minced
- 2 tbsp olive oil
- salt & pepper
- Reserved pasta water optional
Instructions
- Boiling Water & Pasta: Bring a large pot of salted water to a boil. Add your desired pasta (spaghetti, bucatini, etc.) and cook until al dente (slightly firm to the bite). Before draining, reserve 1 cup of the pasta water.
- Crispy Pancetta & Garlic: While the pasta cooks, heat olive oil in a skillet and fry Pancetta until crispy. Remove with a slotted spoon, leaving the rendered fat in the pan. Add minced garlic and cook for 30 seconds, ensuring it doesn't burn.
- Egg Yolk Magic: In a bowl, whisk egg yolks and Pecorino Romano cheese. Season with salt and pepper.
- Creamy Sauce: Turn off the heat under the pan. Slowly add a bit of reserved pasta water to the egg yolk mixture while whisking vigorously. This tempers the eggs and prevents scrambling.
- Pasta Toss & Cheese: Add drained pasta to the pan with pancetta fat and garlic. Toss well. Add the egg yolk mixture and a quarter cup of pasta water. Toss vigorously until a creamy sauce forms, adding more water gradually if needed.
- Finishing Touches: Return the pancetta to the pan and toss again. Season to taste with salt and pepper. pasta into your stomach