This one, tiny tweak that made my Carbonara game even stronger

March 1, 2018
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I've been making pasta carbonara for years using the recipe my girlfriend who grew up in Rome gave me. It's authentic, which means no cream, EVER. Sometimes she adds a little Prosecco into the mix and I've never truly understood what it does for the recipe so I always skipped that step. But, recently I made one tiny tweak and it came out even better.

Instead of using 2 whole eggs, I used one whole egg and 2 egg yolks and this one change made it so much creamier! So now my super easy 4 ingredient Carbonara is even more delicious. Here's the recipe:

  • 1 pkg Buccatini
  • 1/4 lb pancetta or guanciale
  • 1 whole egg + 2 egg yolks
  • 1 cup grated parmesan cheese (or pecorino blend)

That's it! While the water's coming to a boil I start cooking the pancetta or guanciale (I switch between the two fairly regularly) on the stove but I hold back half of it and add it to the pan just after I put the pasta into the boiling water. This way you get a nice half and half mix of crispy and moist pancetta. Beat the eggs together and mix it with the cheese so it's ready to go. When the buccatini is ready I add it straight to the hot pancetta from the pot, so some of the pasta water gets mixed in. Give it a good stir, then remove the pan from the hot burner to a cold one. Add the cheese and eggs and a little pasta water and really stir it up good to get the pasta coated with what becomes a luscious sauce. Put it in a serving bowl immediately and voilà! Easiest, most delicious weeknight dinner that will have your whole family claiming you are a certified Top Chef.