Pasta Carbonara

PREP TIME COOK TIME TOTAL TIME

10 mins 20 mins 30 mins

INGREDIENTS METHOD

1 tablespoon extra Heat pasta water:

virgin olive oil or Put a large pot of salted water on to boil (1 tablespoon salt for every 2
unsalted butter quarts of water.)

1/2 pound pancetta or Sauté pancetta/bacon and garlic:

thick cut bacon, diced While the water is coming to a boil, heat the olive oil or butter in a large
sauté pan over medium heat. Add the bacon or pancetta and cook slowly
1-2 garlic cloves, until crispy.
minced, about 1
teaspoon (optional) Add the garlic (if using) and cook another minute, then turn off the heat
and put the pancetta and garlic into a large bowl.
3-4 whole eggs
A skillet with chopped bacon and a wooden spoon to make Spaghetti
1 cup grated Parmesan Carbonara.
or pecorino cheese Beat eggs and half of the cheese:
In a small bowl, beat the eggs and mix in about half of the cheese.
1 pound spaghetti (or
bucatini or fettuccine) Cook pasta:
Once the water has reached a rolling boil, add the dry pasta, and cook,
Salt and black pepper uncovered, at a rolling boil.
to taste
Toss pasta with pancetta/bacon:
When the pasta is al dente (still a little firm, not mushy), use tongs to move
it to the bowl with the bacon and garlic. Let it be dripping wet. Reserve
some of the pasta water.

Move the pasta from the pot to the bowl quickly, as you want the pasta
to be hot. It's the heat of the pasta that will heat the eggs sufficiently to
create a creamy sauce.

Toss everything to combine, allowing the pasta to cool just enough so that
it doesn't make the eggs curdle when you mix them in. (That's the tricky
part.)

A pot of pasta with tongs moving the pasta to a bowl.

Add the beaten egg mixture:
Add the beaten eggs with cheese and toss quickly to combine once more.
Add salt to taste. Add some pasta water back to the pasta to keep it from
 Pasta Carbonara
PREP TIME COOK TIME TOTAL TIME
10 mins 20 mins 30 mins

Spaghetti alla carbonara. Luscious and wonderfully indulgent, pasta carbonara takes as long to make as it does to
cook the pasta.

Greek Pasta Salad

The ingredients are simple just spaghetti (or another long pasta), and the carbonara is made with pancetta or bacon,
eggs, Parmesan, a little olive oil, salt and pepper.

The silky carbonara sauce is created when the beaten eggs are tossed with the hot pasta and a little fat from the
pancetta or bacon.

Did I already mention indulgent? Yes, this is not a make-it-everyday recipe. This is an I’ve-been-eating-my-kale-for-
weeks-and-now-I-want-to-splurge recipe.

INGREDIENTS METHOD

1 tablespoon extra Heat pasta water:

virgin olive oil or Put a large pot of salted water on to boil (1 tablespoon salt for every 2 quarts of
unsalted butter water.)

1/2 pound pancetta or Sauté pancetta/bacon and garlic:

thick cut bacon, diced While the water is coming to a boil, heat the olive oil or butter in a large sauté
pan over medium heat. Add the bacon or pancetta and cook slowly until crispy.
1-2 garlic cloves,
minced, about 1 Add the garlic (if using) and cook another minute, then turn off the heat and put
teaspoon (optional) the pancetta and garlic into a large bowl.

3-4 whole eggs A skillet with chopped bacon and a wooden spoon to make Spaghetti
Carbonara.
1 cup grated Parmesan Beat eggs and half of the cheese:
or pecorino cheese In a small bowl, beat the eggs and mix in about half of the cheese.

1 pound spaghetti (or Cook pasta:

bucatini or fettuccine) Once the water has reached a rolling boil, add the dry pasta, and cook,
uncovered, at a rolling boil.
Salt and black pepper
to taste Toss pasta with pancetta/bacon:
When the pasta is al dente (still a little firm, not mushy), use tongs to move it to
the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the
pasta water.

Move the pasta from the pot to the bowl quickly, as you want the pasta to
be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a
Pasta
Spaghetti alla carbonara. Luscious
and wonderfully indulgent, pasta
carbonara takes as long to make as
it does to cook the pasta.

Carbonara Greek Pasta Salad

The ingredients are simple just
spaghetti (or another long pasta),
and the carbonara is made with
pancetta or bacon, eggs, Parmesan,
PREP TIME COOK TIME TOTAL TIME a little olive oil, salt and pepper.
10 mins 20 mins 30 mins
The silky carbonara sauce is created
when the beaten eggs are tossed
with the hot pasta and a little fat
INGREDIENTS
from the pancetta or bacon.
1 tablespoon extra virgin (optional)
olive oil or unsalted butter 3-4 whole eggs Salt and black pepper to
taste
1/2 pound pancetta or 1 cup grated Parmesan or
thick cut bacon, diced pecorino cheese

1-2 garlic cloves, minced, 1 pound spaghetti (or

about 1 teaspoon bucatini or fettuccine)

METHOD

Heat pasta water:

Put a large pot of salted water on to boil (1 tablespoon salt for every 2
quarts of water.)

Sauté pancetta/bacon and garlic:

While the water is coming to a boil, heat the olive oil or butter in a
large sauté pan over medium heat. Add the bacon or pancetta and
cook slowly until crispy.

Add the garlic (if using) and cook another minute, then turn off the heat
and put the pancetta and garlic into a large bowl.

A skillet with chopped bacon and a wooden spoon to make Spaghetti

Carbonara.
Beat eggs and half of the cheese:
In a small bowl, beat the eggs and mix in about half of the cheese.

Cook pasta:
Once the water has reached a rolling boil, add the dry pasta, and cook,
uncovered, at a rolling boil.

Toss pasta with pancetta/bacon:

When the pasta is al dente (still a little firm, not mushy), use tongs to
move it to the bowl with the bacon and garlic. Let it be dripping wet.
Reserve some of the pasta water.
Pasta The silky
carbonara sauce

Carbonara is created when

the beaten eggs
are tossed with
PREP TIME COOK TIME TOTAL TIME the hot pasta and
10 mins 20 mins 30 mins
a little fat from
INGREDIENTS the pancetta or
1 tablespoon extra virgin
olive oil or unsalted butter
(optional)
3-4 whole eggs Salt and black pepper to bacon.
taste
1/2 pound pancetta or 1 cup grated Parmesan or
thick cut bacon, diced pecorino cheese

1-2 garlic cloves, minced, 1 pound spaghetti (or

about 1 teaspoon bucatini or fettuccine)

METHOD

Heat pasta water:

Put a large pot of salted water on to boil (1 tablespoon salt for every 2
quarts of water.)

Sauté pancetta/bacon and garlic:

While the water is coming to a boil, heat the olive oil or butter in a
large sauté pan over medium heat. Add the bacon or pancetta and
cook slowly until crispy.

Add the garlic (if using) and cook another minute, then turn off the heat
and put the pancetta and garlic into a large bowl.

A skillet with chopped bacon and a wooden spoon to make Spaghetti

Carbonara.
Beat eggs and half of the cheese:
In a small bowl, beat the eggs and mix in about half of the cheese.

Cook pasta:
Once the water has reached a rolling boil, add the dry pasta, and cook,
uncovered, at a rolling boil.

Toss pasta with pancetta/bacon:

When the pasta is al dente (still a little firm, not mushy), use tongs to
move it to the bowl with the bacon and garlic. Let it be dripping wet.
Reserve some of the pasta water.