Egg whites and Parmigiano-Reggiano cheese transform into a decadent creamy sauce, while egg yolks sit on top ready to be poked with your fork and swirled into the pasta.
How to Make Spaghetti Carbonara
Pasta carbonara is delicious and surprisingly easy to make at home. To make pasta carbonara you will need:
Pasta Bacon Parmigiano-Reggiano cheese Two eggs that have been separated
Start by cooking the pasta as well as the bacon until crispy. Take the cooked bacon out of the pan then add the cooked pasta into the pan with some of the bacon fat rendered when cooking the bacon. Add a little hot pasta water, toss things around a bit, and then add the egg whites. After some tossing, a sauce will form onto the pasta. Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne 1 tablespoon extra-virgin olive oil 3 slices thick-cut bacon, cut into 1/4-inch pieces (substitute guanciale or pancetta) 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving 2 large eggs, at room temperature Salt and fresh ground black pepper 2Meanwhile, heat olive oil in a large skillet over medium heat, add bacon and cook until it has rendered its fat and is crisp. Transfer bacon to a plate then discard enough bacon fat so that two tablespoons are left in the pan. 3Prepare three small bowls. Separate the egg whites and yolks. Add egg whites to one bowl then add each egg yolk to the two remaining bowls. 4Add the pan with bacon fat back onto the heat then add reserved pasta water and pasta to pan with bacon fat, toss and cook 1 minute. Remove from heat then add 1/2 cup of the cheese, egg whites and lots of fresh ground pepper. Toss until well mixed. 5Divide the pasta between 2 bowls, make a nest in the middle then gently side an egg yolk into each nest. Top with more cheese, bacon and an extra grind of pepper. Serve immediately.
