Rich, silky smooth carbonara in only 15 minutes!
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— RECIPE —
(makes 2 portions)
▪225g/8oz very thick cut bacon, diced into small batons
▪Olive oil
▪340g/12oz spaghetti
▪50g or 1/2c aged parmesan, feather shredded
▪50g or 1/2c pecorino romano, feather shredded
▪1 egg + 3 egg yolks
▪2g or 1teas ground black pepper
▪Reserved pasta water
To cook the pasta, bring water to a boil. I’m using a 12” saute for this for faster boiling. Salt water then add spaghetti. Simmer on high for about 8min. When done, noodles should have just a bit of crunch in the middle.
To cook the bacon and prepare the sauce, preheat a large heavy-bottomed pot over low. Add a bit of olive oil to the pot followed by bacon. Allow to render and brown for around 8min, stirring occasionally.
In a separate bowl, mix together cheeses and eggs.
When bacon is rendered and golden, remove it from the pot, and reduce heat to medium low, adding any bacon grease that comes with it back into the pot followed by black pepper. Fry black pepper and stir with wooden spoon, scraping up bacon fond.
At this point, ladle in about 300mL/1.5c pasta water into bacon pot and continue to deglaze up bacon fond. Transfer spaghetti into bacon pot (remembering to save additional pasta water to adjust sauce later).
Stir 100mL/.5c of pasta water together with the egg and cheese mixture.
Add 100mL/.5c of additional pasta water into the spaghetti pot and stir. Simmer pasta in shallow water for about 90 seconds. Taste pasta. It should be al dente. Remove from heat and stir in rendered bacon. Add egg/cheese mixture and stir very well until cheese melts. If needed, return pot to low heat, stirring constantly until cheese is melted and sauce is velvety and creamy. Don’t take it too far or sauce will become gloppy.
Top with a pinch of aged parm and black pepper and serve.
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CHAPTERS
0:00 Intro
0:08 boiling spag, rendering bacon, mixing sauce
4:46 Vite Ramen (ad)
5:46 Finishing the carbonara
9:20 Let’s eat this thing
#carbonara #carbonararecipe #pasta
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39 Comments
JUST EXCELLENT Instruction !! Most helpful .
Great we need more quick and simple recipes like this one for our chaotic lives.😂
I've used bacon and with the cheese it's way too salty. I found guanciale at am Italian market and always use that for carbonara and amatriciana
Next best thing is Pancetta not Bacon
This recipe gave me food poisoning
Great vid! I really like how it’s the authentic ‘no cream’ method, and also the fact you cooked your bacon so it was super rendered. Pro moves all round 😊
Not bacon! Guanciale! As for the rest: well done!
Thanks for the tip. I could never get the sauce right until I watched this
Lo hice, lo hice 👏🏼👏🏼 me salió riquísima y le agregué pollo 😊
thick prosciutto or pancetta are also good with this
if u screw up just add water and keep mixing it until its they way u want
I can’t help but see the pan handle just being in the way 😭 it’s supposed to be to inward!!
The best Carbonara method I’ve found.
8 minutes to al dente- no matter what much pasta you cook- outback steakhouse for 10 years and 8 minutes no 20 lbs of fett and penne was the standard
1000th comment lol
Brian – THANK YOU!!! I love Spaghetti Carbonara and been searching for a recipe that works for me and I don't end up with scrambled eggs. Tried this today and my wife and I LOVED IT!!! Finally, I can make Carbonara, the way I like! This is the second recipe of yours that we tried and both were a success (the other one was the Grandma Pizza).
That sure didn’t look like 8oz (1/2 pound) of bacon. If eight full slices = 16oz then four (half) slices = 4oz, correct.
Thank you!!!
We made this last night. It was fantastic. The pecorino is a brilliant addition and adds a little sharpness. Wasn’t difficult though I prepped the eggs and cheeses in advance of starting and combined them when directed. Enjoy!
Easily adaptable to personal tastes.
This is one of my favorite dishes to make. My wife doesn't like guanciale though so I use pancetta instead. Have definitely used bacon before though because you can't find guanciale or pancetta everywhere. I like it when cooking shows acknowledge that.
wattery as fuck
Yum. Pasta heaven.
Only in USA they cook like yoy😂😂😂 the pasta in the pan 😂😂😂😂 the Italian comunity is 😱😱😱
Is not carbonara
I use the cream method to pick Italian restaurants for takeout pasta. I on,y choose the ones that don’t use it.
Goodbye! Not interested in noodle advertising 😂😂😂
Simmer on high?
This takes more than 15 mins
33% Sodium in the Ramen? No way!
Yum !
I just made this with bacon and found it way too salty.
Bull shittttt.
This recipe is just a watery mess. Not recommended at all.
You don't know what you're doing.
Love this! Can't wait to try it next time! Thank you! 🍝🧀❤
What’s the name of that round pork? You said it so quickly that I didn’t catch it. It looks like pancetta.
A few nice tips I have for this are to use pancetta if you cant get guanciale. And for the sauce, I usually mix the cheese/eggs in a glass bowl and put the bowl over the boiling pasta water to heat it through, this will cook the eggs and melt the cheese perfectly and it somewhat "tempers" it. Then I use a ladel to drizzle in pasta water until the desired consistency. When the pasta is done, throw this in the bowl and mix while keeping the bowl over the boiling water, this keeps everything hot and add more water if needed. For the meat, I would suggest taking it out after frying and setting on a paper towl to drain and and get even crispier
Wanker