Easiest Carbonara
A simple and creamy pasta dish made without cream, using egg yolks, cheese, and bacon or guanciale.
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- •4-5 quarts WaterFor boiling pasta
- •SaltTo season pasta water
- •5 ounces Bacon(optional)Or guanciale or pancetta, sliced into half-inch pieces
- •1 pound SpaghettiCook according to package instructions
- •2 tablespoons Extra virgin olive oil
- •2 whole Eggs
- •5 pieces Egg yolks
- •Black pepperTo taste
- •1 ounce Parmigiano-ReggianoFreshly grated
- •1 ounce Pecorino RomanoFreshly grated
- 1
Fill a large pot with 4-5 quarts of water and bring to a boil. Season generously with salt.
10 min
- 2
Slice 5 ounces of bacon, guanciale, or pancetta into half-inch pieces.
5 min
- 3
Cook 1 pound of spaghetti according to package instructions until al dente.
15 min
- 4
Heat 2 tablespoons of extra virgin olive oil over medium heat and cook the sliced bacon until crispy, about 5-8 minutes.
8 min
- 5
In a bowl, whisk together 2 whole eggs, 5 egg yolks, black pepper, 1 ounce of Parmigiano-Reggiano, and 1 ounce of Pecorino Romano.
5 min
- 6
Reserve 1 cup of pasta water before draining the pasta.
1 min
- 7
Toss the drained pasta with the bacon and olive oil in the pan.
2 min
- 8
Add the egg and cheese mixture to the pasta, tossing constantly off the heat.
2 min
- 9
Add 1/2 cup of reserved pasta water while tossing to create a creamy sauce.
1 min
- 10
Season with additional salt and black pepper to taste. Serve with grated Parmigiano-Reggiano on top.
2 min
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Pizza
Any style of pizza