Derived from the culinary prowess of the Pasta Queen herself, this recipe is foolproof if followed diligently. A true carbonara, creamy and rich, doesn't rely on cream. With top-notch ingredients, precise temperatures, and adherence to each step, you'll ascend to pasta perfection. The taste? Simply divine!
Ingredients
- 100 g dried pasta
- 2 handful parmesan
- 1 x eggs
- 1 x egg yolk
- 70 g bacon
Method
- For an extra layer of flavor, consider substituting Pecorino Romano for Parmesan. Its delicate creaminess enhances the dish's profile.
- Bring a pot of water to a boil and add a generous pinch of salt. Cook the pasta until it reaches al dente perfection. I prefer using long-dried pasta for its texture and ability to hold the sauce.
- In a saucepan, gently warm it over low heat, then remove it from the heat source. It's crucial to maintain a lukewarm temperature; excessive heat will curdle the eggs. Combine the grated parmesan, whole egg, and egg yolk in the saucepan, stirring gently until combined.
- Cut the bacon into bite-sized pieces and sauté them in a skillet over medium heat until crisp. Transfer the rendered fat from the skillet to the cheese and egg mixture, stirring vigorously to incorporate. Turn off the skillet and allow it to cool slightly to prevent scrambling the eggs upon addition.
- Once the pasta achieves al dente perfection, transfer it directly to the skillet with the crispy bacon. Pour the cheese and egg mixture over the pasta, then add a ladleful of reserved pasta water. Gently toss everything together until well coated.
- Avoid applying heat, as it risks scrambling the eggs and compromising the sauce's consistency. Serve promptly, garnished with additional parmesan cheese and perhaps a glass of your favorite beverage.
