It’s a beautiful day outside. The weather is finally starting to cool slightly here in Los Angeles, and it’s a perfect day for Pasta Carbonara.
This delicious recipe for Pasta Carbonara, is coming from my fabulous husband, Mr. Robert. He spent hours researching this recipe, and he has been becoming quite the chef, during our time at home.
He loves helping me in the kitchen, even when cleaning up. He’s my guy.
He is so super excited to share his version of this wonderful recipe, and we gave him a thumbs up approval for the delicious flavors in this creamy, rich and indulgent dish of Pasta Carbonara.
This recipe has become a staple for comfort food in our house.
Tips:
You can use bacon or guanciale instead of pancetta if you prefer.
The most important thing is to watch and make sure that you don’t scramble the eggs as you are whisking them in the double boiler.
My husband kept taking the bowl on and off the double boiler, to whisk the eggs, and insure a smooth rich consistency in sauce.
Keep the water in the pot below boiling, as this will ensure it does not over boil or get too hot.
We hope you love this delicious dish and enjoy it during this wonderful season!
1 pound of bucatini pasta
1 cup of Parmesan cheese, plus more for garnish
2 tablespoons of fresh cracked black pepper
4 eggs
1 pound diced pancetta
The rendered fat from pancetta
Reserved pasta water
Big pinch of salt for pasta water
Basil for garnish (optional)
Fill up a pot of water for boiling pasta AND to use with a large bowl on top to use as a double boiler.
Add salt to the water.
Make sure that when you place bowl on top, the water doesn’t overflow.
Bring pot of water to just below a rolling boil.
Meanwhile, add the diced pancetta to a cold pan, and cook on medium heat, to slowly render off the fat, and get pancetta to a beautiful golden brown.
Remove pan from heat when pancetta is golden brown in color.
Save rendered fat for later.Now, place the big mixing bowl over the pot of cooking, but NOT boiling water.
Place 4 eggs into this bowl, and whisk gently until thickened and smooth, but not scrambled.
Target temperature is 160 degrees.
Add in the Parmesan cheese and black pepper.Once thickened, remove bowl, and set bowl aside to cool.
Next, add the pasta to the pot of water and cook according to the directions on the package for al dente.
Once pasta is cooked, remove pasta from NOT boiling water with tongs, or a pasta utensil, and add the pasta directly to the bowl of eggs.
Then add about 3-4 tablespoons of the pasta water, and about 3-4 tablespoons of the rendered pancetta fat to the bowl as well.
Now place the bowl back onto the pot of cooking, but NOT boiling water, to cook gently and mix to incorporate the pasta and sauce.
Cook for a minute or two on and off the heat for a beautiful consistency.Add more rendered pancetta fat, and pasta water, a little at a time for desired consistency.
Once pasta and sauce are at a good consistency, add in the cooked pancetta.Mix sauce to incorporate the pancetta.
After plating, garnish with more cheese and basil.
Pasta Carbonara
Ingredients
- 1 pound of bucatini pasta
- 1 cup of Parmesan cheese, plus more for garnish
- 2 tablespoons of fresh cracked black pepper
- 4 eggs
- 1 pound diced pancetta
- The rendered fat from pancetta
- Reserved pasta water
- Big pinch of salt for pasta water
- Basil for garnish (optional)
Instructions
- Fill up a pot of water for boiling pasta AND to use with a large bowl on top to use as a double boiler. Add salt to the water.
- Make sure that when you place bowl on top, the water doesn’t overflow.
- Bring pot of water to just below a rolling boil.
- Meanwhile, add the diced pancetta to a cold pan, and cook on medium heat, to slowly render off the fat, and get pancetta to a beautiful golden brown.
- Remove pan from heat when pancetta is golden brown in color.
- Save rendered fat for later.
- Now, place the big mixing bowl over the pot of cooking, but NOT boiling water.
- Place 4 eggs into this bowl, and whisk gently until thickened and smooth, but not scrambled. Target temperature is 160 degrees.
- Add in the Parmesan cheese and black pepper.
- Once thickened, remove bowl, and set bowl aside to cool.
- Nest, add the pasta to the pot of water and cook according to the directions on the package for al dente.
- Once pasta is cooked, remove pasta from NOT boiling water with tongs, or a pasta utensil, and add the pasta directly to the bowl of eggs.
- Then add about 3-4 tablespoons of the pasta water, and about 3-4 tablespoons of the rendered pancetta fat to the bowl as well.
- Now place the bowl back onto the pot of cooking, but NOT boiling water, to cook gently and mix to incorporate the pasta and sauce.
- Cook for a minute or two on and off the heat for a beautiful consistency.
- Add more rendered pancetta fat, and pasta water, a little at a time for desired consistency.
- Once pasta and sauce are at a good consistency, add in the cooked pancetta.
- Mix sauce to incorporate the pancetta.
- After plating, garnish with more cheese and basil.
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