Quick and Easy Carbonara in 25 Minutes
Quick and Easy Carbonara in 25 Minutes
Carbonara is traditionally made a la minute, but this non-traditional technique allows you to make it all at once, in one pot, for a crowd. It's a win-win of a recipe.


  • 650g (1 1/2 lbs) thick cut bacon
  • 150g (5.3 oz) Parmigiano Reggiano cheese, aged 18 months
  • 150g (5.3 oz) Pecorino Romano cheese
  • 3 large eggs
  • 9 egg yolks
  • 5-6g (2t) cracked black pepper
  • 10g (4t) cornstarch
  • Olive oil
  • 115mL (1/2c) water 
  • 900g (2lbs) spaghetti
  • 2250g/mL (8 cups) water
  • 10g (2t) salt


  1. Dice the bacon into small squares
  2. Shred the parm and pecorino on the feather shred side of your box grater
  3. Add cheese to a bowl and mix with eggs, yolks, pepper, and cornstarch
  4. Heat a large Dutch oven or heavy bottomed pot over medium heat.
  5. Add a generous amount of olive oil, the diced bacon, and about 1/2c water. Bring it to a simmer and cook until the water evaporates, and the bacon fat is nicely rendered.
  6. Continue to cook the bacon in its own fat for 5-10 more minutes over medium until it becomes reddish-brown and crispy.
  7. Remove the pot from the heat and transfer the bacon, along with its fat, to a bowl. Pour off about 2/3 of the bacon fat, leaving approximately 3-4 tablespoons of fat in the pot.
  8. Prepare the Pasta by breaking 2 pounds of spaghetti noodles in half.
  9. Return the bacon pot to high heat and add 2250g (8 cups) of water (leaving any bacon fat that was left in the pot) and deglaze the pot by scraping up the browned bacon bits that are stuck to the bottom. Bring to a boil then add 10g of salt and the broken spaghetti, stir and make sure all the pasta is submerged. Reduce heat to medium low, cover, and cook for 10 minutes, stirring halfway through to be sure pasta isn’t stuck together and pasta remains submerged. Cook until just past al dente. 
  10. Ladle about 1.5 to 2 cups of the hot pasta cooking liquid into the egg and cheese mixture. Whisk to combine, tempering the mixture.
  11. Pour the egg and cheese mixture and cooked bacon + about 3 spoons of bacon fat over the cooked pasta. 
  12. Stir gently over low heat for 1-2 minutes until the sauce thickens and becomes creamy.
  13. Taste and adjust for salt if needed.
  14. Plate and top with additional pieces of bacon, grated parm, and a black pepper



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