easy carbonara recipe

Authentic Carbonara is an easy Italian pasta recipe using eggs, cheese and bacon. This is an easy carbonara recipe that any home cook can feel confident in making!&nbsp;

Authentic Carbonara

dry bucatini

Kosher salt

bacon

eggs

pecorino romano cheese (, finely grated)

pasta water*

pepper

maldon sea salt

In a large skillet, cooking bacon or pancetta over medium heat. Use a skillet that might seem too large for this task because you will be using the same one to toss your pasta later, so it needs to be large enough to accomodate 1 pound of cooked pasta.

Cook bacon until cooked, but not crispy. Remove bacon to a paper towel lined plate, but reserve rendered bacon grease.

Eyeballing it, reserve about 2 tablespoons of bacon fat, discarding the rest. Set skillet aside.

In a large pot, boil enough water for pasta. When it comes to a rolling boil, add kosher salt. Any Italian grandmother will tell you pasta water needs to be as salty as the sea, so don't be shy.

Cook pasta according to package directions or al dente, or even 1 minute less.

In a medium bowl, whisk 2 whole eggs with 4 egg yolks. After whisked, combine with pecorino romano cheese. Set aside.

When pasta is done, ladle out about 1/2 cup of starchy boiling water to a heat safe measuring cup. Go ahead and add 2 tablespoons of hot water to egg mixture, whisking while you combine to prevent the hot water from cooking your egg.

Drain pasta and set rendered bacon skillet back onto the hot burner.

When pasta is drained and while it is still hot, transfer back to the skillet and toss well with bacon fat.

Remove from heat and try to pile pasta in the center. Using tongs, slowly pour the egg mixture over the hot pasta, tossing fast to cook the egg over the pasta.

Toss for 2 minutes, pasta starch will help sauce thicken, along with residual heat.

If your sauce is too watery or loose, add more cheese. If you sauce is too thick and clumpy, slowly add additional pasta water.

Transfer to serving dishes and season with freshly ground pepper, Maldon sea salt and additional cheese. Serve immediately.

If you've tried this recipe, come back and let us know how it was!

https://www.youtube.com/watch?v=A2G45WecCzw

Authentic Carbonara is an easy Italian pasta recipe using eggs, cheese and bacon. This is an easy carbonara recipe that any home cook can feel confident in making! This was filmed as part of a Facebook LIVE, see Facebook for full version. 
Full recipe: https://www.savoryexperiments.com/authentic-carbonara/

Tagliatelle Carbonara with Crispy Mushrooms is the coziest pasta dish for chillier months! It&#x27;s unbelievably flavorful, and uses such simple ingredients. The creamy ribbons of tagliatelle pasta get topped with crispy rosemary wild mushrooms - such an amazing combination of flavors and textures! It&#x27;s the perfect pasta to make when entertaining guests or when you&#x27;re in need of a comforting meal.

Tagliatelle Carbonara with Crispy Mushrooms

salt

black pepper

bacon,

extra virgin olive oil

wild mushrooms, sliced*

tagliatelle pasta

rosemary

parsley

basil leaves,

In a medium bowl, whisk together the eggs, egg yolks, 1 cup of the parmesan cheese, salt, and pepper, until combined. Set aside.

Heat a large, deep skillet over medium-high heat and add the bacon. Cook for 8-10 minutes, until bacon is brown and crispy. Remove bacon from pan and let drain on a paper towel lined plate. Pour all bacon fat, leaving 1-2 tablespoons in the pan for the mushrooms, into a small bowl or ramekin to use for the sauce later. Set the reserved bacon fat aside. Meanwhile, bring a pot of water to a boil for the pasta and salt the water.

Add 1/4 cup olive oil to the skillet with the bacon fat. Heat over medium-high heat, and once hot, add the mushrooms along with some freshly cracked black pepper. Cook for 12-15 minutes, leaving the mushrooms mostly undisturbed (tossing them only a few times) so that they get deeply golden and crispy. Once they&#x27;re finished, season with salt and stir in the chopped rosemary. Remove mushrooms from pan and set aside in a bowl. Add the bacon fat to the skillet so that it&#x27;s ready for the pasta!

At this point, your water should be boiling. Add your pasta and cook according to package directions, or until just al dente. Remember to reserve your pasta water (I just scoop a bunch out with a large mug or heat-safe glass measuring cup!) Drain pasta, and quickly pour it back into the pan with the bacon fat. Quickly add the egg-parmesan mixture and a splash of pasta water (start with 1/4 cup) and working quickly, toss the pasta, using tongs, to combine it with the mixture to create a creamy &quot;sauce&quot;. Add the remaining 1/2 cup of parmesan and keep tossing until combined. Add a splash or two more of the pasta water if it seems like it needs more moisture. Season with freshly cracked black pepper (you likely won&#x27;t need any salt since bacon and parmesan are salty enough on their own!) and fresh parsley and toss once more. Top with the crispy mushrooms. Serve immediately with extra grated parmesan and fresh basil leaves.

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