The Bored Foodie
Carbonara
In Easy

Easy Traditional Carbonara

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Carbonara is a dish that seems much more complicated than it actually is. Cooked in a traditional way carbonara is actually a very quick and very easy meal that is packed with flavor. I prefer this method to other methods because it is very straight forward and very budget friendly.

I chose to go with a bacon and pancetta mixture for this carbonara because it is readily available to me and because combining the two adds another dimension of flavor. Traditionally carbonara is made with Guanciale, which is cured pig cheek. This however, is difficult to find for me so this seemed like a good substitute.

To make the sauce it is very simple. First you take only the egg yolks and mix with the 2 cheeses to form a rich smooth sauce. The egg yolks off set the saltiness of both types of cheese and balances out the dish. When cooking carbonara one of the keys is creating a more concentrated pasta water, this is accomplished by using half of the water you would normally make your pasta and saving the water to smooth out your sauce.

Carbonara is a very straightforward but very flavorful dish that pairs perfectly with a light white wine. This is a dish that there is no reason to try to find short cuts. This more traditional cooking method is quick, simple, and very delicious

Carbonara
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Carbonara

Recipe by The Bored Foodie Course: MainCuisine: ItalianDifficulty: Easy
Servings

2

Large Servings
Prep time

5

minutes
Cooking time

15

minutes

This recipe can use all bacon or all pancetta. I just prefer the mixture

Ingredients

  • 5 5 Egg Yolks

  • 1/2 lb 1/2 Dried Linguine

  • 1/2 lb 1/2 Bacon (Diced)

  • 4 oz 4 Pancetta (Diced)

  • 1 oz 1 Parmesan (Freshly Grated)

  • 1 oz 1 Pecorino Romano

  • 1 1 Shallot (Minced)

  • 3 Cloves 3 Fresh Garlic (Minced)

  • 1 T 1 Black Pepper (Freshly Ground)

  • Kosher Salt

Directions

  • Heat 2qts of heavily salted water for the pasta.
  • In a large sauté pan add the diced bacon and diced pancetta and start to render the fat out over medium-low heat.
  • Add egg yolks and freshly grated cheese to a medium bowl and whisk until it forms a smooth sauce.
  • After bacon mixture has started to crisp, remove half of the bacon and set aside for topping. Add the onion to the sauté pan and continue to cook over medium-low heat for 2 minutes.
  • When you add the onion start your pasta. Cook pasta 3 minutes less than cooking instructions direct.
  • Just before removing pasta from the water add 1/2C of the pasta water to the egg mixture and whisk until combined. This will help the eggs not scramble when being added to the hot pasta.
  • Remove pasta from boiling water using tongs and add directly to sauté pan. Toss noodle to coat then add in the egg mixture. Constantly mix noodle in the egg mixture until noodles are fully coated. Add pasta water to the sauté pan gradually until the sauce has reached a velvety smooth consistency.
  • Plate carbonara by topping with reserved bacon, more fresh ground black pepper, and more fresh Pecorino Romano.

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