Spaghetti Carbonara stands out as both one of the simplest and most delicious pasta dishes you can prepare. It's deeply rooted in culinary tradition, embodying the essence of classic pasta recipes. I've personally taken the liberty of enhancing this traditional dish by incorporating cream into the recipe, which lends the...
Read more... sauce an even silkier and more luxurious texture. The beauty of this dish is not only in its rich flavor but also in the speed with which it can be brought to the table. For vegetarians, there's good news: this meal adapts wonderfully without the inclusion of bacon, maintaining its delightful taste and satisfying essence. Whether you're looking for a quick weeknight dinner or a comforting meal to share, Spaghetti Carbonara with my little twist is sure to impress and leave you wanting more.
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Tom the Chef Founder
* You won’t need egg whites with this recipe, but make sure that you don’t waste them. You can use them in other recipes or just make yourself a quick scramble!
** Skip the bacon for a vegetarian option. If you love bacon, you can consider doubling it.
Cook your pasta (follow the instructions on the box for cooking store-bought pasta) and then drain the water by pouring pasta over the colander.
Important:
Do not leave pasta to rest in the colander. It is still cooking (because of the hot temperature of the pasta) and you can end up with overcooked pasta. Use the pasta immediately in the next step or place the pasta to cool on a baking sheet if you need more time.
Nothing beats the taste of fresh, homemade pasta. But did you know it’s easier than you think to make your own dough? With just a few ingredients and a bit of time, you can create delicate pasta that rivals anything from the store. Ditch the boxed stuff and unlock a world of culinary possibilities!
Tom the Chef Founder8 egg yolks
¾ cup of heavy cream
½ cup of grated parmesan
1 clove of garlic – grated
1 TSP of salt
¼ TSP of ground pepper
Whisk together until thoroughly combined (about 30 seconds).
Put aside for a later step.
1 medium onion – finely chopped
Sauté together until onions are glossy (about 2 – 3 minutes).
½ LB of bacon
Sauté until you reach the degree of cooking you prefer.
Cooked pasta
Sauté while constantly turning with tongs to ensure the pasta doesn’t stick to the bottom of the pan and the onion and bacon are stirred into it (about 1- 2 minutes).
Remove the pan from the stove, leaving the pasta, bacon, and onion inside of the pan.
Egg mixture from Step 2
Stir until the sauce nicely coats the pasta (about 30 seconds to 1 minute).
Important: Don’t worry, the egg yolks will cook fully from the heat of the hot pasta and pan as soon as the pasta is coated.
Taste and add salt or pepper if needed.
Place pasta in the center of the plate using tongs (try to create a twist effect during plating).
Sprinkle with grated parmesan and freshly ground salt and pepper.
Optionally, also sprinkle with fresh and choopped chives.
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