COOK WITH MEG: Classic Carbonara
We are taking a trip to Rome right from our own kitchens! The magic of a classic Carbonara isn't in heavy creams or fancy sauces, it’s all about the power of the humble egg.Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
Ingredients
- 400 g spaghetti (enough for 4)
- 1 Tbsp. cooking/kosher salt
- ½ cup chopped guanciale (pancetta or block bacon works too)
- 2 large eggs
- 2 egg yolks
- 1 cup pecorino Romano OR you can use Parmigiano reggiano
- ¼ tsp. black pepper
- ½ cup pasta cooking water
- 1 garlic clove, finely minced
Instructions
- Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper and bring your pasta water to a boil with the salt. Add pasta and cook per the package directions.
- While the pasta is cooking, place the guanciale or pancetta in a non-stick pan over medium high heat. Cook for 4 to 5 minutes until golden. No oil needed. If using garlic, add it at the last minute.
- Before you drain your pasta, scoop out 1 cup of pasta cooking water, then drain the pasta fully into a colander.
- Tip the hot pasta into the pan and toss to coat in guanciale fat.
- Now we’re going to add the eggy/cheese paste to the pasta and begin to toss the hot pasta with the paste.
- As we toss, we are going to add about ½ cup of pasta water to help loosen it up. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands.
Notes
Grab your ingredients and watch the From Yolk to Table: Cook With Meg guide video here!BE SURE TO TAG US WHEN YOU MAKE THE RECIPE!
@cookwithmegtoday and @eggfarmersofnb on Instagram!