Pasta Carbonara
Fettuccine with Bolognese Sauce
April 7, 2020
Cacio e Pepe
April 8, 2020
Pasta Carbonara
An Italian classic! This recipe for Pasta Carbonara is so satisfying and surprisingly simple! With a few tricks, you can easily put the pasta meal on your table tonight in under 30 minutes.
Pair Recipe with Pasta Carbonara with:
Classic Tiramisu
Similar Colavita Recipes:
Cacio e Pepe
Pasta Aglio e Olio
Ingredients
Directions
Bring a large pot of water to a boil.
Season the water with the salt.
Add the pasta to the pot and cook, until not quite al dente.
Tip: subtract 2 - 3 minutes from total cooking time. Your pasta will finish cooking later, in the pot.
Drain, reserving 1 1/2 cups pasta cooking water. Add a drizzle of Colavita Olive Oil to the pasta to prevent sticking.
In a large bowl, whisk the eggs and egg yolks together. Add half the grated cheese and some freshly ground black pepper.
Heat the Colavita Olive Oil in a large pot over medium heat.
Add the bacon, and cook, stirring often, until crispy – about 8 minutes.
Remove the bacon from the pot and strain off any excess fat. You want to leave about 3 tbsp in the pot, but you don’t need more than that.
Pour ¾ cup of the reserved pasta water in the pot with the oil and heat it to a simmer.
Add the pasta and cook for about 2 minutes, until the water is mostly evaporated (the pasta will absorb it). Remove from the heat.
Mix ¼ cup of the reserved pasta water into the egg mixture. Then pour this mixture into the pasta pot, stirring constantly until all the strands of pasta are coated and glossy.
Add more pasta water to thin, if necessary, in small amounts.
Mix in the bacon and serve with remaining grated cheese.
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Ingredients
Directions
Bring a large pot of water to a boil.
Season the water with the salt.
Add the pasta to the pot and cook, until not quite al dente.
Tip: subtract 2 - 3 minutes from total cooking time. Your pasta will finish cooking later, in the pot.
Drain, reserving 1 1/2 cups pasta cooking water. Add a drizzle of Colavita Olive Oil to the pasta to prevent sticking.
In a large bowl, whisk the eggs and egg yolks together. Add half the grated cheese and some freshly ground black pepper.
Heat the Colavita Olive Oil in a large pot over medium heat.
Add the bacon, and cook, stirring often, until crispy – about 8 minutes.
Remove the bacon from the pot and strain off any excess fat. You want to leave about 3 tbsp in the pot, but you don’t need more than that.
Pour ¾ cup of the reserved pasta water in the pot with the oil and heat it to a simmer.
Add the pasta and cook for about 2 minutes, until the water is mostly evaporated (the pasta will absorb it). Remove from the heat.
Mix ¼ cup of the reserved pasta water into the egg mixture. Then pour this mixture into the pasta pot, stirring constantly until all the strands of pasta are coated and glossy.
Add more pasta water to thin, if necessary, in small amounts.
Mix in the bacon and serve with remaining grated cheese.
2 Comments
Hpw do i microwave rigatoni?
We don’t recommend microwaving rigatoni, unless it is already cooked and you are just heating up leftovers.