Pasta Carbonara
This carbonara recipe is creamy, decadent and oh, so good. A rich, creamy sauce with egg yolks and parmesan cheese mix into hot pasta, bacon, shallot, garlic and black pepper for a quick and easy dinner that is ready to impress anyone.
Servings: 6 servings
Calories: 308kcal
Ingredients
- 12 oz pasta spaghetti, angel hair, bucatini, etc
- 1 cup pancetta OR thick cut bacon diced (about 5-6 slices of bacon)
- 1 small yellow onion OR 2 shallots small diced
- 3 garlic cloves minced
- ½ cup heavy cream
- ⅔ cup parmesan cheese freshly grated
- 4-5 egg yolks
- Salt and Pepper
- Parsley chopped
Instructions
- Boil a pot of water with some salt. Add pasta once you are in the middle of cooking your bacon.
- In a large non-stick pan over medium heat, add your diced bacon. As the fat renders, add your shallots to cook in the bacon fat until the shallots become soft and translucent. about 3-4 minutes. Turn off heat and add garlic, stirring to ensure it doesn't burn.
- While bacon cooks, whisk together the cream, parmesan cheese, and egg yolks in a medium bowl. When pasta is ready, remove it from the water and into the pan. Then add the cream-egg mixture and mix together well, making sure that the sauce coats all the pasta and doesn't stay on the pan. Season to your liking with salt, pepper and parsley.
- Add the cream-egg mixture to the hot pasta and mix together well, making sure that the sauce coats all the pasta and doesn't stay on the pan, or your eggs will scramble. Season to your liking with salt, pepper and parsley.
Nutrition
Calories: 308kcal