I used to be kind of a pasta hater. Why would I order something and pay a premium when I could make it just as mediocre at home? That was until I went to Boston a few years ago, and my friend Kit and I stumbled into this Italian restaurant. I ordered a rigatoni bolognese and it was absolutely phenomenal. I know what you’re thinking, bolognese? That’s so basic! I finally had to admit that GOOD pasta is SO good, and now I actively seek out places and recipes to try. That leads me to this carbonara.
There isn’t anything crazy about my carbonara. It’s just carbonara. You could find this recipe anywhere online, but I want anyone who has never made it before to try it. Even if you have reservations about raw eggs, give it a go. You won’t be disappointed.
- 8oz bacon or pancetta
- parmesan cheese
- 3 egg yolks + 2 full eggs
- 1 box bucatini
- salt and pepper to taste
- Chop bacon or pancetta into small pieces. Fry to desired texture (I personally like my bacon a little chewier) and set aside. Do not drain all the fat, leave enough to coat bottom of the pan.
- Fill pot of water with pasta box’s instructions. Add salt and olive oil to help boil and prevent pasta from sticking, respectively. Subtract 2 minutes from pasta box’s recommendation of cooking time, slightly less cooked than al dente. Save 1 cup of pasta water.
- Separate 3 egg yolks and add 2 whole eggs. Mix eggs with pepper and parmesan cheese.
- Once pasta is done, drain and put back in the original pot. Pour bacon (+fat) onto pasta.
- Slowly add egg mixture and pasta water on low heat. Alternate adding egg mixture and pasta water until thickened.
- Salt and pepper to taste as needed.
Recipe adapted from Bon Appetit.
Make it and thank me later!
What is your favorite pasta recipe?
Let me know in the comments below!