Easy Carbonara Pasta

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Pasta is like, probably my favorite thing to cook.

Maybe because I actually love IT so much. Carbonara pasta is quite a delicious way to enjoy and relatively easy to make, depending on your outlook. Traditionally, the egg yolk is served on top of the noodles to reveal a very creamy sauce – a result of its mixture with the Parmesan.

This alone this may be enough to cause some level of intimidation pasta to most – reason why I decided to simplify by adding the Parmesan directly into the egg yolk in an effort to simplify! And then added to the pasta.

Historically this is also served with spaghetti, but today we used fettuccini – it worked just as well so even if you don’t have the “right” pasta, don’t let it keep you from trying this delicious recipe.

I try not to eat pasta very often because, ya know, trying to lose some lbs, but I found this edamame pasta and thought why not!?

Are you ready to get? Here is what you need.

EASY CARBONARA PASTA

HOW

  • 8 ounces spaghetti (I used edamame fettuccini)
  • 3 egg yolks
  • 1/2 cup freshly grated or shredded Parmesan
  • 2 oz of pancetta (or 4 slices bacon, diced)
  • 4 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
  • Fresh parsley

HOW

 

  1. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
  2. In a small bowl, whisk together egg yolks and Parmesan; set aside.
  3. Heat a large skillet over medium high heat. Add pancetta (or diced bacon) and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
  4. Stir in garlic until fragrant, about 1 minute. Reduce heat to low. I added a tiny bit of olive oil for added taste.
  5. Over low heat, stir in pasta and egg with Parmesan quickly but gently to combine; Gotta move fast since the egg yolks can cook through and scramble on you. Don’t let that happen. Move with a sense of purpose. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached. This will help to keep the egg from cooking.
  6. Season with salt and pepper, to taste.

Serve immediately, garnished with parsley, if desired.

Start with the pancetta searing.

Add the garlic until fragrant.

Throw in the pasta until cooked.

Make the Parmesan and egg yolk.

Enjoy it! I recommend red wine to accompany *wink wink*

Xo, Ana

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