Description
This Macaroni Carbonara is made with eggs, Pecorino Romano, parmesan, pepper, olive oil, bacon and al dente macaroni.
Ingredients
Scale
- 2 large eggs and 2 large egg yolks, room temperature
- 1/3 cup grated pecorino
- 1/3 cup grated parmesan
- 3 teaspoons coarsely ground pepper, or more
- 1 tablespoon olive oil
- ¼ cup chopped bacon, pancetta or guanciale
- 12 ounces macaroni
Instructions
- Place a large pot of salted water over high heat and bring to a boil.
- In a mixing bowl, whisk together the eggs, yolks, pecorino and parmesan. Season with salt and black pepper.
- While the water is still boiling, heat oil in a large skillet over medium heat and add the bacon and sauté until the fat just renders, on the edge of crispiness. Remove from heat.
- Add the pasta to the water and boil until al dente. Reserve one cup of pasta water, then drain the pasta and add to the warm skillet. Stir for a minute.
- Stir in the egg mixture, adding some reserve pasta water is needed for creaminess.
- Serve immediately and top with extra parmesan or pepper.
Notes
Make sure the eggs reach room temperature before using, making them less likely to curdle once you toss them in the cooked pasta.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 1018
- Sugar: 2.5ggrams
- Sodium: 965mgmilligrams
- Fat: 33ggrams
- Saturated Fat: 11g
- Trans Fat: 0.4ggrams
- Carbohydrates: 133ggrams
- Fiber: 7.5ggrams
- Protein: 44ggrams
- Cholesterol: 186mgmilligrams
