Description
A budget-friendly, weeknight-friendly carbonara recipe that uses simple pantry staples like bacon and eggs to create a rich, creamy sauce without the need for expensive imported ingredients like guanciale.
Ingredients
Scale
- 400g (14oz) Spaghetti or Fettuccine
- 200g (7oz) Thick-cut Bacon or Pancetta
- 4 large Egg Yolks
- 1 large Whole Egg
- 100g (3.5oz) Parmesan Cheese, freshly grated
- 50g (1.7oz) Pecorino Romano, freshly grated
- 2 tsp Freshly Cracked Black Pepper
- Salt (for pasta water)
Instructions
- Prep your mise en place: Grate cheeses and mix in a large bowl with black pepper. Whisk in egg yolks and whole egg until smooth and pale yellow. Set aside near the stove.
- Cook the meat: Place bacon or pancetta in a cold large pot or skillet. Turn heat to medium and let render slowly until golden brown and crispy. Remove meat with a slotted spoon, leaving rendered fat in the pan.
- Boil the pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente (usually 1 minute less than package instructions). Reserve about one cup of starchy pasta water before draining.
- Combine pasta and fat: Transfer hot pasta directly into the skillet with the bacon fat. Toss well to coat every strand. Turn heat to low or off completely.
- Temper the eggs: Slowly drizzle a ladle of hot pasta water into the egg and cheese mixture while whisking constantly to warm the eggs gradually.
- Create the sauce: Pour the tempered egg mixture over the hot pasta in the skillet. Add the crispy bacon back in. Toss vigorously and continuously. The residual heat will cook the eggs gently into a creamy sauce. Add more pasta water if too thick.
- Serve immediately: Plate the pasta hot, topped with extra cracked black pepper and a sprinkle of extra cheese.
Notes
Do not use pre-shredded cheese as it contains anti-caking agents that ruin the sauce texture. Ensure eggs are at room temperature to prevent scrambling. Turn off the heat before adding the egg mixture; rely on residual heat to cook the eggs. If the sauce breaks, add a splash of cold water and whisk vigorously.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 1/4
- Calories: 650
- Sugar: 2
- Sodium: 800
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 70
- Fiber: 3
- Protein: 25
Keywords: carbonara, budget meal, easy pasta, weeknight dinner, Gordon Ramsay, bacon pasta, creamy pasta, Italian recipe, family dinner