Carbonara

 In Comfort Food, Date Night, Dinner, Italian, Pasta, Pork, Under 1 Hour, Winter

My older sister Sadie and I had a very happy four month period where we lived close to each other and both worked during the day. We made a habit of spending most evenings binge-watching Grey’s Anatomy and making some sort of Pasta.

I distinctly remember fetching coffee with Sadie before a movie night, our grocery bags of pasta and cheese in hand, and the Barista at the counter saying “You guys eat pasta better than anyone I know.” I’ve always thought that was just the best compliment.

Unfortunately, that dreamy, carby time came to an end along with everyone’s relationship on Grey’s Anatomy and my pasta eating slowed to a crawl for awhile.

But last week I rallied and decided to try my hand at Carbonara. Everything about it is blissfully simple. It is pasta, eggs and cheese stirred together until you have a warm, creamy sauce coating the noodles. Garlic is sauteed, meat is crisped and then you sit on the couch with a dreamy look in your eye and wonder why in the world you haven’t been making this every night your entire life! This pasta is comfort food at it’s finest I tell you! Make it and you won’t be sorry!

Subscribe for New Recipes!

Carbonara

Difficulty: Easy

Yield: 2 Servings
Prep Time: 10 min
Cook Time: 15 min

Ingredients:

  • ½ lb Spaghetti Noodles
  • 3 Pasteurized Eggs plus 2 Egg Yolks
  • ½ Cup Shredded Parmesan
  • ½ Cup Milk
  • 4 Cloves Garlic
  • 2 oz Pancetta or Bacon (Sub capers if vegetarian)
  • ¼ Cup Fresh Parsley

Directions:

Have a pot of water heating on the stove for the pasta, in the meantime mince your garlic and chop your pancetta into bite-sized pieces.

Cook the pasta according to package directions.

Meanwhile crack the three eggs into a liquid measuring cup with the milk and parmesan cheese. Whip with a fork until the mixture is incorporated.

In a large saute pan or cast iron skillet, saute the pancetta until it becomes crispy. Add the garlic and saute 30 seconds more. Turn off the heat.

Drain the pasta well then immediately return the skillet heat to low and add the pasta directly to the skillet. Using tongs begin tossing and stirring the pasta while slowly pouring in the egg-cheese mixture. The key here is the hot pasta – It’s going to cook and thicken the eggs and melt the cheese making a creamy sauce.

Taste and add salt if needed. Finely chop the fresh parsley and mix in. Serve the carbonara in a bowl with an egg yolk on top to be mixed in as it’s eaten. Enjoy!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Large Pot
  • Tongs
  • Chefs Knife
  • Liquid Measurer
  • Fork
  • Large Cast Iron Skillet
  • Colander

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Carbonara

Difficulty: Easy

Yield: 2 Servings
Prep Time: 10 min
Cook Time: 15 min

Ingredients:

  • ½ lb Spaghetti Noodles
  • 3 Pasteurized Eggs plus 2 Egg Yolks
  • ½ Cup Shredded Parmesan
  • ½ Cup Milk
  • 4 Cloves Garlic
  • 2 oz Pancetta or Bacon (Sub capers if vegetarian)
  • ¼ Cup Fresh Parsley

Directions:

Have a pot of water heating on the stove for the pasta, in the meantime mince your garlic and chop your pancetta into bite-sized pieces.

Cook the pasta according to package directions.

Meanwhile crack the three eggs into a liquid measuring cup with the milk and parmesan cheese. Whip with a fork until the mixture is incorporated.

In a large saute pan or cast iron skillet, saute the pancetta until it becomes crispy. Add the garlic and saute 30 seconds more. Turn off the heat.

Drain the pasta well then immediately return the skillet heat to low and add the pasta directly to the skillet. Using tongs begin tossing and stirring the pasta while slowly pouring in the egg-cheese mixture. The key here is the hot pasta – It’s going to cook and thicken the eggs and melt the cheese making a creamy sauce.

Taste and add salt if needed. Finely chop the fresh parsley and mix in. Serve the carbonara in a bowl with an egg yolk on top to be mixed in as it’s eaten. Enjoy!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Large Pot
  • Tongs
  • Chefs Knife
  • Liquid Measurer
  • Fork
  • Large Cast Iron Skillet
  • Colander

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Learn the Lingo & Pro Tips

Carbonara 2 Servings ½ lb Spaghetti Noodles 3 Pasteurized Eggs plus 2 Egg Yolks ½ Cup Shredded Parmesan ½ Cup Milk 4 Cloves Garlic 2 oz Pancetta or Bacon (Sub capers if vegetarian) ¼ Cup Fresh Parsley
Recent Posts

We want to hear from you, leave a comment!

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
%d bloggers like this: