March 15, 2021

Fool-Proof Spaghetti Carbonara

Spread for me 😋

What you need to know about Spaghetti Carbonara: it’s a simple dish that’s easy to make and easy to fuck up. BUT! I’m here to help with that and turn every execution into a successful one. What most often happens is people put the egg mixture into a hot pan and end up with nasty-ass scrambled egg pasta. We’re going to prevent that by mixing the pasta and egg sauce in a pre-heated bowl. That way, it’s hot enough to stay warm, but not so hot as to cook the eggs through.

The ingredients in this recipe follow a more traditional Roman carbonara, with the exception of my garlic addition. Really, anything can go into this dish, but my favorite add-ins are listed right after the recipe. Oh, and another easy way to mess this up is not timing things properly. Read through the recipe a few times to familiarize yourself with the steps. Once you master this, which I know you will, you’ll have a simple dish that makes you look like a damn pro! MANGIA!

Spaghetti Carbonara Recipe

La Faguette

I mean, just look at the way that shimmering sauce hugs the spaghetti. A recipe that's so easy but makes you look like a pro? Sign me up.

5 from 1 vote

Tried this recipe?Tag @la_faguette_ on Instagram!

Print This Bish Pin Recipe

Course Main Course

Cuisine Italian

Servings people

Ingredients

▢ 2 ounces pancetta (or 2 slices of thick-cut bacon), cut into quarter inch squares/cubes
▢ 1 to 2 whole cloves of garlic
▢ ½ to 1 Tbsp olive oil
▢ 8 ounces spaghetti
▢ 1 whole egg
▢ 2 egg yolks
▢ ⅓ cup grated parmesan/romano/combo, must be the kind that looks like sand (plus more for garnish)
▢ ½ tsp ground black pepper
▢ kosher salt

Instructions

In a medium pan over medium-low heat, pour in ½ tablespoon olive oil. Add meat and garlic, tossing around to coat. We want the fat to render and the meat to eventually crisp so this is going to take a while. Be patient and/or start making dessert while you wait! (BLUEBERRY PIE COOKIE BARS are perfect to fill this hole…I mean time.
Check on meat periodically. If it seems there's not a lot of fat rendering, lube up your meat with another ½ tablespoon of olive oil.
When desired crispiness is achieved, remove meat and place on a paper towel-lined plate and drain grease into a small, heat-safe bowl. Set both aside for later. Discard garlic.
About halfway through the rendering process, place a medium pot of well-salted water over high heat and bring to a boil.
Only after pancetta/bacon has crisped should you start boiling your pasta and making the carbonara sauce! So, 'LET'S GO, GIRLS!' ~ Shania Twain
Drop your pasta into boiling water and cook all the way though because it won't be cooking more in the sauce.
While pasta is boiling, grab a medium bowl. Add to it: whole egg, egg yolks, cheese, ground black pepper, and the rendered fat (max 2 Tbsp). Mix well.
Fill a medium (preferably metal) bowl with hot-ass tap water. Set aside.
When pasta is done to your liking, scoop out ¼ cup of the water and then drain the rest.
Dump hot water out of metal bowl and place spaghetti in there.
Pile on egg mixture and stir immediately. Add in pancetta/bacon and stir again.
If consistency is too tight, add a bit of the reserved pasta water until you have the sauce you deserve. Taste and adjust with salt if needed.
Serve immediately and top with more cheese and fresh cracked pepper if ya got it.

Notes

1.) Set up your ‘mise en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!