Rich, silky smooth carbonara in only 15 minutes!
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HALF SHEET PAN + RACK:
6.75qt LE CREUSET DUTCH OVEN:
12″ STAINLESS FRYING PAN:
— RECIPE —
(makes 2 portions)
▪225g/8oz very thick cut bacon, diced into small batons
▪Olive oil
▪340g/12oz spaghetti
▪50g or 1/2c aged parmesan, feather shredded
▪50g or 1/2c pecorino romano, feather shredded
▪1 egg + 3 egg yolks
▪2g or 1teas ground black pepper
▪Reserved pasta water
To cook the pasta, bring water to a boil. I’m using a 12” saute for this for faster boiling. Salt water then add spaghetti. Simmer on high for about 8min. When done, noodles should have just a bit of crunch in the middle.
To cook the bacon and prepare the sauce, preheat a large heavy-bottomed pot over low. Add a bit of olive oil to the pot followed by bacon. Allow to render and brown for around 8min, stirring occasionally.
In a separate bowl, mix together cheeses and eggs.
When bacon is rendered and golden, remove it from the pot, and reduce heat to medium low, adding any bacon grease that comes with it back into the pot followed by black pepper. Fry black pepper and stir with wooden spoon, scraping up bacon fond.
At this point, ladle in about 300mL/1.5c pasta water into bacon pot and continue to deglaze up bacon fond. Transfer spaghetti into bacon pot (remembering to save additional pasta water to adjust sauce later).
Stir 100mL/.5c of pasta water together with the egg and cheese mixture.
Add 100mL/.5c of additional pasta water into the spaghetti pot and stir. Simmer pasta in shallow water for about 90 seconds. Taste pasta. It should be al dente. Remove from heat and stir in rendered bacon. Add egg/cheese mixture and stir very well until cheese melts. If needed, return pot to low heat, stirring constantly until cheese is melted and sauce is velvety and creamy. Don’t take it too far or sauce will become gloppy.
Top with a pinch of aged parm and black pepper and serve.
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CHAPTERS
0:00 Intro
0:08 boiling spag, rendering bacon, mixing sauce
4:46 Vite Ramen (ad)
5:46 Finishing the carbonara
9:20 Let’s eat this thing
#carbonara #carbonararecipe #pasta
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43 Comments
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Really nice.. This is a really good recipe..Thank you for doing this..God Bless.
I love a traditional carbonara. You can also use pancetta instead of guanciale. If you can get a full bit piece of it, it's better than the diced, or thin slices.
Nothing worse than overcooked spaghetti!! I also hate it when restaurants put cream in. It's not a carbonara if you do that, and if you can't cook a carbonara without using cream if you're a chef, don't have it on your menu.
I like the tip about adding the pasta water to temper the egg/cheese mix!
great tips! however, i found some thick cut, unsmoked bacon at wmart i think will be perfect.
OMFG you have so over engineered and complicated the technique… use Jamie Oliver's method please.
What’s a good substitute for bacon? Preferably not pork. Thank you!
Look for a different job. Don't kill italian food.
This man taught me how to go to bread without complaining 🍞
Followed your recipe to the letter and had more than reasonable success on my first try making carbonara! Things got a little dicey at the end timing wise but your method of mixing the eggs, cheese and starchy pasta water seemed like the key to a great creamy sauce.
Don’t eat bacon anymore but luv this dish
First time making carbonara and think I needed more water in the end, but my girlfriend loved it so that's a good sign haha
The cooking is excellent.
2:10 The package says 10 min for al dente, not 12 min
This is great but 15 minutes is like pro level. This took me much longer, and I kinda wish I had done the bacon more as a pre prep since for some reason it took longer than expected.
Still tho, respect to the king. I love Lagerstrom recipes.
Very cool. Although it would take me a minimum of an hour to do all that.
I wonder if the thick cut bacon is really better than pancetta.
I'm surprised y'all don't get just a slab of bacon. I can go to half of the grocery shops in the city and just ask for the whole bacon and they'll just do it, give it to me uncut, and that's normal. I can cut it myself, Poland is a pretty good place for home cooks
There's two kinds of people in the world. Those who use the word "umami" and those who aren't pretentious and know it's "savory". I remember when the media invented that word from wholecloth from out of nowhere, citing some obscure Japanese guy from the 70's. It was invented around 2008. And it was the weirdest thing, I'm unsure if it was a human experiment or what, but at the same time EVERY media outlet on Earth was talking about it and over using it out of nowhere the same week as each other. It was inescapable. The harder you push an artificial pretense the more normal down to earth people push back, and I will always push back against artificial manipulation of the zeitgeist like that.
My favorite dish. I absolutely love Italian food
Pancetta works well instead of guanciale
Uhhhh… Am I the only one, who noticed, that time on a spag is not 12 min for Al dente, but 10 min?…
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Great demonstration loved the dance also I am going to give it a try great respect iowa
Don't use any cream in this recipe, ever. It is verboten!
Looks easy to make thanks for the video …..
the package says "al dente 10 min" @ 2:09
no olive oil, use only pecorino, only use three egg yolks, add the grease to the carbocream and add very little water to the carbocream, don't throw in a whole glass
I'm don't do well with all the multi-tasking and precise timing of things. Looks yummy though!
people name those videos of making of carbonara "easy" like that carbonara isnt easy recipe, lmao, stop it, pls 😂
Pancetta works good too
Finally, a recipe that has a clear suggestion on seasoning rather than "to taste".
As Italian can say that there are several mistakes in the preparation, rating 5.5 of 10
Nice job, but i would saute onion in bacon fat and garnish with parsley too.
Most people won't able to get guanciale, then proceeded to bring out pecorino romano… 💀
not bad
– 2:10 it says 10 minutes on the box not 12 for al dente
– 170g of dried pasta per person is a lot unless you are starving
Beyond the ingredients and execution, the pot you used is wrong. Guanciale should be cooked in a shallow, wide pan, not in a soup pot. And the egg with pecorino should be a cream, not a drink.
If boiling pasta in a shallow pan is correct than I'm Princess Diana.
I've not had classic carbonara before, I just made this and surprised at how cheesy it tastes. Silly question but that's normal right?
This man talks too much 😤
Made this for my family it was pretty good
guanciale
Gonna try this but with turkey bacon. Not of fan of pork
My family loved your carbonara recipe, quick & easy 😋 Thank You Brian