Pasta carbonara is a classic comfort dish originally from Rome, Italy. This recipe is my interpretation of the traditional dish that results in a velvety sauce without having to worry you’re going to scramble the eggs. Two types of cheese are used to give you a more balanced end result. This is an easy weeknight dinner done in about 30 minutes.
2ozshredded parmigiano reggianoabout ¾ cup, plus more for garnish
2ozshredded pecorino romanoabout ¾ cup
5egg yolksfrom large eggs
1teaspoonfreshly grated black pepper
Freshly shred both cheeses and mix in a small bowl. Set this bowl aside.
Add the pancetta to a medium skillet. Turn the heat to medium and allow the fat to render for 6-8 minutes. The pancetta will be done when it just slightly begin to crisp and most of the fat is rendered. Transfer the fat and pancetta to a large mixing bowl to cool slightly.
While the pancetta is cooking in skillet, begin boiling water. Be sure to salt your pasta water until it tastes just salty. Add the pasta to boiling water once the pancetta is finished cooking. Cook the pasta until al dente according to the instructions.
While the pasta is cooking, in a separate bowl, separate 5 egg yolks and add one large egg. I do this using two separate bowls to avoid any eggshells in the egg mixture. Add the egg mixture to the pancetta in the large mixing bowl. Whisk until combined.
Before you drain the pasta, reserve about 1 cup of pasta water.
. Once the pasta is done, add about 2 tablespoons of the pasta water directly into the egg mixture and whisk immediately. Now, workingly quickly, drain the pasta and add it directly into the large mixing bowl containing the eggs and pancetta. Stir to coat immediately to avoid scrambling the eggs.
Add 2 more tablespoons of the pasta water to the pasta mixture with ½ of the cheese. Stir until the cheese is melted. Add in the rest of the cheese and continue to stir until all the cheese is melted. If the sauce is a little thick, add pasta water by the tablespoon until it is a creamy texture.
Finally by adding the black pepper and taste the pasta. Both the cheeses are salty and the pasta water are a bit salty, so taste it before you add more salt.
Dish out the pasta and top with a little bit more cheese as a garnish.
Be sure to save pasta water before draining the pasta. I use a glass measure cup to scoop it out of the pot right before the pasta finishes cooking.
To avoid scrambling the eggs, mix the pasta in with the egg and stir immediately. This will help you temper the eggs.
Add the cheese in batches to make sure it all melts before you add more to ensure the sauce is velvety.
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