Pasta Carbonara
Ingredients: Parmesan or Pecorino Romano cheese, whole egg, egg yolks, garlic, salt · 30 min cook time · 620kcal · ~₩11,900
Ingredients
84g Parmesan or Pecorino Romano cheese, 1개 whole egg, 3개 egg yolks, 2cloves garlic, 0.25tsp salt, 0.25tsp freshly cracked black pepper, 340g thick-cut bacon, 340g spaghetti, 적당량 parsley, 적당량 flake sea salt
Instructions
1. Fill a large pot with water, add salt until it tastes like the ocean, and bring it to a boil over medium-high heat.
2. Grate 84g (1 cup) of Parmesan or Pecorino Romano cheese using a finer grater for easier melting. Place it in a medium bowl.
3. To the cheese, add one whole egg and three egg yolks.
4. Mince or press two cloves of garlic and add them to the egg and cheese mixture.
5. Season the mixture with 1/4 tsp of salt and 1/4 tsp of freshly cracked black pepper. Whisk everything together and set aside.
6. Dice 340g (12 oz) of thick-cut bacon into small pieces. (Alternatively, use guanciale or pancetta).
7. Place the diced bacon in a large pan and heat over medium heat to render the fat until crispy. No need for oil.
8. Once the pasta water is boiling, add 340g (12 oz) of spaghetti and cook for about 10 minutes until al dente.
9. Once the bacon is crispy, remove it from the pan and transfer to a paper towel-lined plate.
10. Before draining the pasta, reserve 1 cup of the starchy pasta water.
11. Transfer the al dente pasta to a big bowl. Add the egg mixture and the crispy bacon to the hot pasta.
12. Immediately add 1/4 cup of the reserved pasta water and toss everything together until the cheese is fully melted and the sauce is creamy and silky.
13. Serve immediately, garnished with parsley and flake sea salt if desired.
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