Carbonara

This classic Roman dish exemplifies the delicious simplicity of Italian cuisine combining a creamy sauce and crispy bacon.

2

Servings

10 Mins

Prep Time

15 Mins

Cook Time

Prep

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Measure and Mix the Sauce

In a small mixing bowl combine the ingredients for the sauce and whisk until fully incorporated. Reserve some parmesan for garnish. Set aside.

  • Heavy Cream 14 cup
  • Parmesan Cheese(grated) 12 cup
  • Egg Yolks4
  • Kosher Salt 34 tsp.
  • Black Pepper(freshly cracked)12 turns
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Cooking Steps

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1. Add the Pancetta to a Preheated the Pan

Preheat the pan to 350°F/176°C (medium) and add the pancetta. Cook the pancetta for 6 minutes, until brown and crisp. Stir frequently.

  • Pancetta(diced small) 14 lb.
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2. Remove the Pancetta and Reserve Some of the Fat

Using a slotted spoon, transfer the cooked pancetta to a paper towel lined tray or plate. Leave some of the rendered fat in the pan to reheat the pasta.

  • Pancetta Fat1 Tbsp.
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3. Add the Pasta and the Pasta Water and Reheat the Pasta

Add the cooked pasta and reserved pasta water to the pan. Lower the temperature to 250°F/121°C (medium-low) and continuously toss the pasta with a pair of tongs for 1 minute, then turn off the heat before moving to the next step.

  • Pasta Water 12 cup
  • Cooked Pastaall
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4. Add the Sauce and the Pancetta to the Pasta

Stir the sauce and crisped pancetta into the pasta. To prevent the eggs from scrambling, continuously toss the pasta in the sauce for 30 seconds or until well coated.

  • Sauceall
  • Cooked Pancettaall
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5. Add the Parsley and Lemon

Add the parsley and a fresh squeeze of lemon juice to finish the carbonara.

  • Parsley Leaves(finely chopped)1 Tbsp.
  • Lemon Juiceas needed
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6. Serve the Pasta

Plate the pasta and garnish with grated parmesan cheese. Serve immediately.

  • Parmesan Cheese(Grated)as needed
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