Carbonara

I’m a little obsessed with the carbonara from an Italian restaurant near my house—it’s the dish I order every single time I go. It’s creamy, indulgent, and everything you could ever want from pasta. But with how often I find myself craving it, I knew I needed to create my own version that would satisfy my carbonara obsession without blowing our budget. After a few tweaks, I landed on this recipe that I honestly think is just as good (maybe even better!) than the restaurant version. If you love this pasta dish, be sure to try my Tomato Boursin Pasta for another classic and delicious dinner.

Ingredients for Carbonara:

• 12 oz angel hair pasta
• 6 strips of thick-cut bacon, diced
• ½ cup freshly grated Asiago cheese
• ½ cup freshly grated Pecorino Romano cheese
• 1 whole egg
• 3 egg yolks
• Salt and pepper, to taste

Why You’ll Love This Recipe:

Quick and Simple: From start to finish, this carbonara comes together in just 30 minutes, ideal for busy nights or when you're craving comfort food fast.

Classic Flavors: Using both Asiago and Pecorino Romano gives the dish a rich, nutty, and tangy depth, while the egg yolks create the silky texture carbonara is known for.

Minimal Ingredients: With just pasta, bacon, eggs, cheese, and seasonings, this is a pantry-friendly recipe that feels gourmet without the fuss.

Instructions for Carbonara:

1. Cook the Pasta:
   Start by bringing a large pot of salted water to a boil. Add the angel hair pasta and cook until al dente, following the package directions. Angel hair is delicate and cooks quickly, making it the perfect choice for this dish.
2. Crisp the Bacon:
   While the pasta is boiling, prepare your bacon. I like to use kitchen shears to cut the bacon into small, bite-sized pieces directly into the skillet. Cook the bacon over medium heat until crispy, then remove it from the pan and drain on a paper towel to absorb any excess grease.
3. Create the Sauce:
   In a bowl, whisk together one whole egg, three egg yolks, Asiago cheese, Pecorino Romano cheese, and a pinch of salt and pepper. This mixture is what will give the carbonara its creamy consistency, without needing any cream. Pro tip: save a bit of pasta water to adjust the sauce consistency later.
4. Combine Pasta and Sauce:
   Once the pasta is cooked, drain it and immediately toss it into the skillet with the bacon grease. Remove the skillet from the heat, and while the pasta is still hot, quickly stir in the egg and cheese mixture. Stir vigorously! The residual heat from the pasta will cook the eggs just enough to thicken into a creamy sauce without scrambling.
5. Finish and Serve:
   Toss the crispy bacon into the pasta and mix everything together. Taste your carbonara and adjust seasoning as needed. I always like to top mine with an extra sprinkle of Pecorino Romano before serving. Enjoy this cozy, satisfying dish with a glass of white wine or a simple side salad.

Pro Tips for Perfect Carbonara:

• Avoid Scrambled Eggs: The key to creamy carbonara is to mix the eggs into the pasta off the heat. This ensures the eggs gently cook into a silky sauce rather than turning into scrambled eggs.
• Pasta Water Magic: If your sauce feels too thick, add a tablespoon or two of reserved pasta water to loosen it up. This not only helps with the texture but also enhances the sauce's cling to the pasta.
• Don’t Skimp on the Cheese: Using freshly grated cheese is essential. Pre-shredded cheeses often have additives that prevent them from melting smoothly, which could affect the sauce. I have this cheese grater and I love it for grating cheese like this.

This traditional egg-based carbonara is a great go-to for anyone who loves comforting pasta without all the heavy cream. It’s quick, simple, and bursting with authentic Italian flavors that will have you coming back for seconds. Bon Appétit!

Carbonara

McKinley Hatch

This traditional egg-based carbonara features angel hair pasta tossed with crispy bacon, a creamy mixture of eggs and freshly grated Asiago and Pecorino Romano cheeses, and finished with a sprinkle of salt and pepper. Ready in just 30 minutes, it’s a quick and budget-friendly take on an Italian classic that’s rich, indulgent, and irresistibly delicious.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 4 people

Ingredients

  

• 12 oz angel hair pasta
• 6 strips of thick-cut bacon diced
• ½ cup freshly grated Asiago cheese
• ½ cup freshly grated Pecorino Romano cheese
• 1 whole egg
• 3 egg yolks
• Salt and pepper to taste

Instructions

 

• Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until al dente, according to package directions.
• While pasta is cooking, prepare the bacon by using kitchen shears to cut the bacon into small pieces. Heat on a large skillet over medium heat until crispy.
• Remove the bacon from the pan and set aside on a plate with paper towels to help remove some of the excess grease.
• Make the carbonara sauce by whisking together the whole egg and egg yolks, grated cheeses (Asiago and Pecorino Romano), and salt and pepper.
• If the sauce feels too thick, add pasta water to help loosen it. I add two tablespoons to mine since I like my pastas more saucy.
• Immediately after draining the pasta, Toss it into the skillet with the bacon grease while the pan is still warm. Remove the skillet from the heat, then quickly add the egg and cheese mixture to the pasta, stirring vigorously to create a creamy sauce. The residual heat from the pasta will cook the eggs just enough without scrambling them.
• Add the crispy bacon to the pasta and combine. Taste the pasta and adjust the seasoning as needed. Serve with an extra sprinkle of Pecorino Romano on top! Enjoy!

Keyword carbonara, egg-based carbonara, traditional carbonara