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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Carbonara Recipe

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This recipe for Carbonara is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Water
Salt
2 tbsp. Olive Oil
1 lb. spaghetti or bucatini
2 eggs
2 egg yolks
2/3 cup of Pecorino Romano (or Parmesan)
4 oz. guanciale, pancetta, or bacon
Ground black pepper
Directions:
Directions:
Place a large pot of water over high heat. Salt the water and add olive oil. It's important to season the water well so the pasta picks up this flavor.
Whisk eggs, yolks, and Pecorino Romano in a mixing bowl.
Slice the guanciale or bacon into thin, 2 in. strips. Cook in a large skillet until the fat renders and the edges are crispy. Do not overcook. Set aside.
Optionally, fill the serving bowl with hot water. Drain it and dry it before putting the pasta in it. This will keep the pasta warm later.
Add pasta to the water, and boil until just before al dente. Reserve 1 cup of the pasta water, and drain the rest. Put pasta in serving bowl. Add the meat with the rendered fat and stir into the pasta. Add the egg mixture, and stir until the pasta is covered. The hot pasta should cook the egg, and the egg, cheese, and rendered fat should make a sauce. Add some of the reserved pasta water if the sauce is too thick.

As a general rule, use one egg per person, and use no more than half of the egg whites. To measure pasta, make a a circle with your index finger and thumb. A dime-sized hole is the amount of pasta for a child serving, and a quarter-sized hole is enough for a big eater.

With the extra yolks, you can make a meringue or candied nuts.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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