This Pasta Carbonara Recipe is definitely my family’s favorite recipe. Whenever one of the girls come back from a trip, craving mommy’s home cooking, 9 out of 10 times they will ask for my pasta carbonara, specifically spaghetti.
So extremely simple to make, but very rich in flavor. Just make sure you use fresh eggs and good quality bacon and Parmesan. Enjoy!
- 1 Tbsp (14 g) butter
- ½ Tbsp (7.5 ml) olive oil (just to avoid the butter from burning)
- 4 cloves of garlic, minced
- 8 slices of bacon cut into tiny strips
- ⅓ cup (80 ml) of red or white wine
- ¼ cup (60 ml) heavy cream
- 2 eggs
- ½ cup (115 g) grated Parmesan + more for serving
- 1 lb. (500 g) Spaghetti or Linguini pasta
- In a large pot, heat enough water to cook the pasta;
- Meanwhile, in a skillet over medium heat, melt the butter with the olive oil until the butter begins to foam;
- Add the minced garlic and saute' until the garlic becomes fragrant;
- Add the bacon and fry until golden. Season with ground black pepper to taste;
- Add the wine and let it reduce until the alcohol has evaporated. Set aside;
- When the water in the large pot boils, salt the water and cook the pasta "al dente", which means tender yet firm. About 8 to 10 minutes.before draining, reserve 1 cup of the starchy water (you might need it to thin the sauce);
- While pasta is cooking, prepare the egg mixture by beating the eggs with the Parmesan, using a fork. When smooth, add the heavy cream;
- Drain the paste and add it to the bacon. Toss until pasta is covered with the bacon fat;
- Add the egg mixture and toss pasta thoroughly again. The heat of the pasta will cook the raw eggs, making a creamy sauce;
- Have some extra Parmesan cheese at the table when serving.
- For a light version of this pasta carbonara recipe, substitute the heavy cream with 1/4 cup of the reserved starchy water. Add the starchy water slowly and beating constantly. You have to be careful not to cook the eggs now. The eggs will cook with the heat of the pasta.