Creamy Pasta Carbonara Recipe

Name: Creamy Pasta Carbonara Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 3 slice pancetta (or use guanciale or bacon); 9 oz linguini pasta; 4 large egg yolks (2 per serving); 1 cup pecorino romano cheese (finely grated ); 1 tsp ground black pepper; 1/2 cup pasta cooking water (divided)

By Karina Carrel · CafedelitesPublic

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A rich, silky Roman classic made with crispy pancetta, creamy egg yolks, sharp Pecorino Romano, and perfectly al dente linguini. This comforting pasta comes together in just 20 minutes, yet delivers deep, savory flavor in every bite. A true example of simple ingredients meeting flawless technique.

Prep: 5 min
Cook: 15 min
Total: 20 min
Servings: 2

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Recipe source

This recipe was taken from Creamy Pasta Carbonara Recipe · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 2 people

Cooking for

3 slicepancetta (or use guanciale or bacon)
255 glinguini pasta
4large egg yolks (2 per serving)
1 cuppecorino romano cheese (finely grated )
1 tspground black pepper
0.5 cuppasta cooking water (divided)

Steps

1
Cut the pancetta into small squares. Place the pancetta in a pan over very low heat. Cook slowly to render the fat and crisp the meat.
2
Remove the cooked pancetta from the pan and set aside. Reserve all the rendered fat in the pan.
3
Bring a pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente.
4
While the pasta cooks, combine the egg yolks, grated Pecorino Romano, and ground black pepper in a bowl. Beat together until smooth. Add about 3 tablespoons (50 ml) of hot pasta cooking water gradually, whisking quickly to temper the yolks and create a creamy sauce.
5
Drain the pasta and immediately transfer it to the pan with the reserved bacon fat over very low heat. Toss gently to coat. Pour in the egg and cheese mixture along with another 3 tablespoons (50 ml) of the reserved pasta water. Stir constantly until the sauce thickens into a silky consistency that coats the pasta. Do not let the sauce get so hot it scrambles.
6
Divide the pasta between plates. Top with the reserved crispy bacon and extra Pecorino Romano, either grated or shaved.

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4 ingredients still need USDA food links. large egg yolks (2 per serving), ground black pepper are linked but not in weighable units yet. There is no calorie total until more amounts can be weighed.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
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