Episode 2 | How to Make Pasta Carbonara

Pasta Carbonara
  • 8 slices bacon
  • 6 cups water, divided
  • 4 cloves garlic, minced
  • 16 oz spaghetti or angel hair pasta
  • 1 1/4 cups finely grated parmesan cheese
  • 3 large eggs
  • 1 large egg yolk
  • Salt and pepper to taste
  • Chopped fresh parsley
  1. Add bacon on a large non-stick skillet and bring to a simmer over medium-high heat.
  2. Cook until bacon is brown and crisp. Chop bacon into bits.
  3. Add garlic to bacon fat and brown over medium heat. Combine eggs, egg yolk, parmesan, and pepper in a small mixing bowl and whisk until well combined. Reserve 1 Tbsp rendered fat.
  4. Meanwhile, bring 8 cups of water to a boil in a large pot. Add spaghetti and salt to boiling water and cook until al dente.
  5. Drain al dente pasta into a colander in a bowl, while reserving 1/2 cup pasta water. Place pasta in a large bowl. Slowly pour and whisk 1/2 cup pasta water, and 1 Tbsp bacon fat, into the egg mixture and then slowly pour mixture over pasta while tossing to coat. Add bacon and toss.
  6. Let pasta rest, tossing frequently, 2 – 4 minutes until the sauce has thickened slightly and coats pasta. Thin with hot pasta water as needed. Serve immediately topped with additional parmesan and parsley.


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