hello, CARBonara of my life.
I have no words for when it comes to this dish.
Wait, yes I do!
In all honesty, I’ve never had carbonara before. I’ve never ordered it at a restaurant. I’ve always seen it on the menu and I end up leaning towards pesto pasta of some sort.
Ugh, that bacon, garlic, and bacon fat that gets wrapped into the sauce is just SO GOOD.
I’ve only ever seen it on TV being made live.
So I decided it was time to create my take on it and my oh my. I can’t stand it. Like the sauce. It’s creamy, cheesy, and luscious. Literal heaven.
I’ve been living off of Banza Pasta ever since I discovered it a couple years ago and it’s my all time fave store bought pasta.
So you’ve got to understand how easy this dish was to put together. SO EASY. I was so nervous about adding the cheese and egg mixture, but have no fear it was embarrassingly easy to compete the assemble of this dish! AND! The only part of this that you salt is the water of your pasta! You’ll get all the saltiness you need from the cheese and bacon fat.
20 Minute Spaghetti Carbonara
- 8 Ounces Spaghetti
- 4 Slices of thick cut bacon
- 4 Eggs Plus 2 Egg yolks
- 1/4 Cup Pecorino Romano Cheese
- 1/2 Cup Shredded Parmesan
- 2 Tablespoons Olive Oil
- 1 Tablespoon Salt
- 1 Teaspoon Pepper
- 1/4 Cup Pasta Water Reserve before draining the pasta water
- 4 Cloves Garlic minced or grated
- 1 – 1 1/2 Cups Peas prepared ahead of time
- Bring your pot of water to a boil. Cook your pasta according to directions on the package.
- In a mixing bowl add in your eggs, cheese and pepper and mix until combined.
- Now slice the bacon into pieces and cook on medium heat until crispy. Turn your heat to low and add in your olive oil and garlic.
- Once your pasta water is boiling add in your salt and then your pasta. Once the pasta is cooked reserve 1/4 cup of pasta water and pour into a colander to strain the remaining water.
- In the pan where your bacon is add in your pasta and the egg mixture and toss until combined well. You’ll want to make sure your pan is on low heat or off. Add in 2 tablespoons to 1/4 of pasta a water to achieve the thickens of sauce you’d prefer.
Let’s get to twirlin’ y’all!
Did you make this recipe? If so, be sure to tag me on Instagram http://www.instagram.com/rosieroamingorlando and use #RROrecipes & #RROkitchen