If I were asked to name my very favorite single dish, I think it would have to be spaghetti carbonara. It’s like having bacon and eggs, but with pasta. It’s very rich, so I only make it once in a blue moon, when I feel like treating myself.
This version of spaghetti carbonara calls for raw or undercooked eggs. If that bothers you, skip it. If not, read on!
1 lb. dried spaghetti or other favorite pasta, such as linguine or penne
3 Tbs extra-virgin olive oil
4 oz. diced bacon, pancetta or guanciale (I prefer the smoky flavor of bacon)
2 whole egg plus 4 additional yolks
¼ cup grated Parmigiano-Reggiano, plus more for serving
¼ cup grated Pecorino Romano
1 tsp freshly ground black pepper
- In a large skillet, heat 2 Tbs of the olive oil over medium heat and cook the bacon until the fat has rendered and it’s crisp, 5-7 minutes. Set aside off the heat
- In a large metal heatproof mixing bowl, whisk together the whole eggs and yolks, Parmigiano-Reggiano, Pecorino Romano, and black pepper.
- Cook the pasta in boiling water until just al dente.
- Using tongs or a strainer, transfer the pasta to the skillet with the bacon. Don’t throw out the pasta water.
- Add the remaining tablespoon of olive oil to the pasta and stir to combine.
- Scrape the pasta with the bacon into the egg mixture, adding ½ cup of the pasta cooking water. Stir well.
- Set the metal mixing bowl with the pasta over the pot of boiling pasta water and cook gently, stirring quickly with tongs, until the sauce thickens to a creamy, silky consistency. Don’t let the bottom of the bowl touch the water or it will scramble the eggs.
- Remove from heat and serve with additional grated cheese, as desired.
FOR MORE RECIPES GO HERE
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
GET OUR WEEKLY RESTAURANT REVIEWS, TED’S FAVORITE RECIPE AND DRINK OF THE WEEK DIRECTLY TO YOUR INBOX . TO SIGN UP FOR FREE GO HERE.
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
SUPPORT OUR SPONSORS: click on their logos to visit their website