Pasta Carbonara is one of the most popular pasta dishes at Italian restaurants, and the thought of making it at home can be intimidating, but today I'm going to show you a very simple version that just about anyone can make. Here we go.
In a large skillet over medium-high heat, saute diced pancetta until brown.
While the pancetta is browning, weigh out the cheese and add eggs and pepper.
Combine the cheese, eggs, and pepper - set aside until needed.
Back to the skillet. When the pancetta is brown, add 1/2 cup chicken stock (try my recipe for delicious homemade stock).
Scrape up any brown bits from the bottom of the pan. Heat until the chicken stock boils.
Add the precooked pasta and toss it around to heat it through.
GRADUALLY, add the cheese/egg mixture while stirring the pasta VIGOROUSLY. If you add the mixture to the hot pasta too fast, the eggs could curdle instead of turning into a creamy sauce.
I like to finish it with a sprinkling of parsley, crushed red pepper flakes, and a little extra cracked black pepper just before serving. Enjoy!
Easy Pasta Carbonara
makes 4-6 servings
2 tablespoons extra virgin olive oil
4 ounces pancetta, diced into small cubes
1/2 cup chicken stock
3 large eggs, room temperature
1/2 teaspoon ground black pepper
3 1/2 ounces (100 grams) grated pecorino romano cheese
1 pound slightly undercooked long pasta (like spaghetti, linguine, bucatini), rinsed with cold water
optional: crushed red pepper, chopped parsley
In a large skillet over medium-high heat, brown pancetta in olive oil for several minutes; add chicken stock and simmer for 2 minutes.
In a mixing bowl, combine the eggs, black pepper, and grated cheese.
Add the pasta to the skillet and stir for 2 minutes to reheat.
Slowly add the egg/cheese mixture to the skillet, stirring constantly until the cheese melts and forms a creamy sauce, coating all the pasta.
Place pasta in a serving bowl and garnish with crushed red pepper flakes and chopped parsley.