Pasta Carbonara

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Pasta Carbonara is one of those dishes that’s simplicity at it’s best and is a perfect comfort meal.

Ingredients

  • 1 pound Spaghetti, cooked and drained
  • 8 slices Thick Cut Bacon, diced into bite sized pieces
  • 1 whole Shallot, diced
  • 3 cloves Garlic, minced
  • 1 pinch Red Pepper Flake
  • 1/3 cup Dry White Wine
  • 5 whole Eggs, lightly beaten
  • 1/2 cup Parmesan, grated
  • 1/2 cup Heavy Whipping Cream
  • 1 teaspoon Kosher Salt and Fresh Ground Black Pepper, to season
  • 1 bunch Parsley, chopped

Instructions

  • Cook spaghetti according to package. Reserve about 1/3 cup of cooking liquid from the pot. Drain well.
  • Meanwhile, in a large shallow pan add bacon and heat to medium high heat. Cook until fat is rendered and bacon is crisp. About 7-8 minutes. Remove bacon with a slotted spoon to a paper towel lined plate, drain the fat except for about 1 tablespoon left in the pan.
  • Add the shallot to the pan and stir. Cook until slightly brown, about 3-5 minutes. Add garlic and red pepper flake to the pan, stir to cook until fragrant, 30 seconds. Deglaze the pan with white wine and reduce by half. Turn heat off and add the spaghetti and 1/3 cup of the reserved pasta water to the pan.
  • In a separate bowl whisk together eggs, Parmesan cheese, and heavy whipping cream. Season with kosher salt and ground black pepper.
  • Pour egg mixture over pasta and use tongs to toss. Continue to toss the pasta in the sauce while egg cooks and sauce looks shiny and thickened. Stir in cooked bacon and chopped parsley. Serve with more grated Parmesan and freshly ground black pepper.

Notes

This dish contains RAW egg, so be sure you use VERY FRESH eggs.


Recipe by Victoria Townsend – Dash of Savory
https://dashofsavory.com/pasta-carbonara/

Get the recipe ready to print

Pasta Carbonara

Pasta Carbonara is one of those dishes that’s simplicity at it’s best and is a perfect comfort meal.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Keyword: carbonara
Servings: 4 servings
Author: Victoria Townsend – Dash of Savory

Ingredients

  • 1 pound Spaghetti cooked and drained
  • 8 slices Thick Cut Bacon diced into bite sized pieces
  • 1 whole Shallot diced
  • 3 cloves Garlic minced
  • 1 pinch Red Pepper Flake
  • 1/3 cup Dry White Wine
  • 5 whole Eggs lightly beaten
  • 1/2 cup Parmesan grated
  • 1/2 cup Heavy Whipping Cream
  • 1 teaspoon Kosher Salt and Fresh Ground Black Pepper to season
  • 1 bunch Parsley chopped

Instructions

  • Cook spaghetti according to package. Reserve about 1/3 cup of cooking liquid from the pot. Drain well.
  • Meanwhile, in a large shallow pan add bacon and heat to medium high heat. Cook until fat is rendered and bacon is crisp. About 7-8 minutes. Remove bacon with a slotted spoon to a paper towel lined plate, drain the fat except for about 1 tablespoon left in the pan.
  • Add the shallot to the pan and stir. Cook until slightly brown, about 3-5 minutes. Add garlic and red pepper flake to the pan, stir to cook until fragrant, 30 seconds. Deglaze the pan with white wine and reduce by half. Turn heat off and add the spaghetti and 1/3 cup of the reserved pasta water to the pan.
  • In a separate bowl whisk together eggs, Parmesan cheese, and heavy whipping cream. Season with kosher salt and ground black pepper.
  • Pour egg mixture over pasta and use tongs to toss. Continue to toss the pasta in the sauce while egg cooks and sauce looks shiny and thickened. Stir in cooked bacon and chopped parsley. Serve with more grated Parmesan and freshly ground black pepper.

Notes

This dish contains RAW egg, so be sure you use VERY FRESH eggs.

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