For a long time I thought I didn’t like carbonara because the few I tried were too creamy and eggy. Recently I gave it another try because the picture in the menu looked delicious. It was excellent, and I decided I wanted to learn how to make it myself. I needed some practice before I felt comfortable with the timings, but overall it’s a pretty simple recipe that wasn’t hard to learn.
- Spaghetti for 2
- 2 eggs
- 1 block of parmesan cheese
- 1 block of bacon, cut into chunks
- 1 clove of garlic
- Olive oil
- There are no weights and volumes because I can’t be bothered to measure things.
- You can use 3 egg yolks if you want the sauce to be thicker.
- Pecorino cheese might be more authentic, but parmesan is totally fine.
- Pancetta might be more authentic, but I personally prefer normal bacon (gasp!).
- The cheese and pepper tastes better if it’s freshly grated/ground.
- Start cooking the pasta in boiling salted water until al dente.
- Beat the eggs in a bowl, and grate in the cheese.
- Keep adding cheese until the sauce becomes thick and creamy.
- Add pepper to taste.
- Heat the garlic with olive oil in a frying pan over medium heat, and cook the bacon.
- Cook the bacon until it starts to crisp on the outside.
- Take out the garlic once the bacon is done cooking.
- Once the pasta is ready, add it to the frying pan and mix well with the bacon.
- Add the pasta directly to the pan with tongs (instead of using a strainer) to get a nice amount of pasta water as well.
- Remove the pan from the heat here and take your time, so that the pan is not too hot when you add the sauce.
- Add the sauce and mix well.
- The heat from the pasta will be enough to gently cook the egg.
- If the pan is too hot here, you will get pasta with scrambled eggs (gross).
- If the sauce seems too thick, add some more pasta water.
- Serve with some extra cheese and pepper on top.