Classic Carbonara
Rich and Authentic Carbonara Made with Egg Yolks
Did you know ‘Carbonara’ means ‘coal miner’ in Italian? It’s said to have originated from miners who would make pasta using only meat and eggs. Are you worried it might be too rich or eggy because of the egg yolks? Don’t be! The rich aroma of golden-brown bacon combined with the creamy egg yolks creates a surprisingly delicate yet intensely savory flavor. Thinly sliced button mushrooms add a delightful chewy texture, elevating the dish even further. Try recreating this authentic, restaurant-quality Carbonara in your own kitchen!
Ingredients- 130g Spaghetti
- 3 slices thick-cut Bacon
- 1 fresh Button Mushroom
Sauce- 1 large fresh Egg
- 1 large Egg Yolk
- 2 Tbsp grated Parmesan cheese
- 2 pinches Sea Salt
- Pinch of freshly ground Black Pepper
- 1 large fresh Egg
- 1 large Egg Yolk
- 2 Tbsp grated Parmesan cheese
- 2 pinches Sea Salt
- Pinch of freshly ground Black Pepper
Cooking Instructions
Step 1
Bring a large pot of water to a rolling boil. Add 1/3 Tbsp of salt and 1 Tbsp of olive oil. Once boiling, add the spaghetti and cook for 1-2 minutes less than the package instructions.
Step 2
Stir occasionally to prevent sticking and continue boiling for at least 10 minutes. Adjust cooking time based on the type and thickness of your pasta.
Step 3
While the pasta is cooking, peel and thinly slice the button mushroom. Cut the bacon into 1cm wide pieces.
Step 4
In a bowl, whisk together the whole egg and the egg yolk. Stir in the grated Parmesan cheese, sea salt, and black pepper. Set this sauce mixture aside.
Step 5
Once the pasta is cooked al dente, drain it using a colander. Reserve about 1/2 cup of the starchy pasta water – this will be crucial for emulsifying the sauce.
Step 6
Heat 1 Tbsp of olive oil in a preheated skillet over medium-low heat. Add the chopped bacon and cook until it’s golden brown and crispy, rendering out its delicious fat.
Step 7
Once the bacon is cooked, carefully spoon out most of the rendered fat, leaving about 1 Tbsp in the pan. You can discard the excess fat or soak it up with a paper towel. This step helps to reduce greasiness.
Step 8
Add the drained spaghetti and about 1/2 cup of the reserved pasta water to the skillet with the bacon. Toss and cook over medium heat for about 3 minutes, allowing the pasta to absorb some of the bacon flavor.
Step 9
Turn off the heat or reduce it to very low. Pour the prepared egg and cheese mixture over the hot pasta. Immediately begin tossing vigorously with tongs or a fork to coat the pasta evenly. The residual heat will cook the eggs gently, creating a creamy sauce without scrambling. Serve immediately in a warm bowl for the best experience!
