Spaghetti carbonara… it’s a classic, easy, delicious, cheap, and hearty dinner, so why haven’t you made it? If you don’t know what carbonara is, you’re in for a treat. This classic, Roman dish consists of bacon, barely cooked eggs and parmesan, to create a rich, delicious pasta sauce.
Although I’ve made carbonara many times before, this one follows a new recipe from Serious Eats, which involves more egg yolks and less bacon and cheese than other recipes. The result is particularly eggy and rich but less greasy. You can also use any type of bacon; here I use pancetta, which is more porky and less smoky.
The Magic Bullet does triple duty here, grating the parmesan, chopping the garlic, and grinding the pepper.
Pasta Carbonara Recipe
- 1 pound pasta (I used bucatini; spaghetti is “traditional”)
- 1/2 cup diced bacon (or guanciale or pancetta)
- 2 tbl olive oil
- 2 whole eggs plus 6 egg yolks
- 1 large parmesan (enough to make ½ cup when grated)
- 1 tsp black peppercorns
- 1 clove garlic, peeled
- Cook pasta until al dente in heavily salted water. Without draining the pasta water, remove the pasta.
- Add bacon to pan with oil over medium heat and cook until crisp. Turn off heat.
- Blend garlic in the Magic Bullet and remove to a large metal or glass bowl. Blend the parmesan and remove to the bowl. Blend the black pepper and remove to the bowl. Add the eggs and egg yolks and stir everything up.
- Add cooked pasta to the pan with the bacon and stir everything together. Add the egg mixture to the pan and stir everything some more. Add ½ cup of the pasta water and bring the pasta water to a boil.
- Dump everything in the pan back into the bowl over the boiling water. Let the pasta cook from the heat of the steam until you have a creamy sauce.
- Serve immediately.