Pasta Carbonara Recipe - The Hot Plate

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is more accessible, while bacon offers a budget-friendly option.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan is a lower-fat alternative, and Grana Padano is often less expensive.

Cut the bacon into half-inch pieces.

Heat a skillet over medium-high heat and add 1 tablespoon of extra virgin olive oil.

Add the bacon to the skillet and cook until crisp.

In a large pot, bring water to a boil and add 1 pound of linguine noodles, cooking for 9 minutes until al dente.

In a small bowl, lightly beat together 4 large eggs.

Once the bacon is crisp, remove it from the skillet and let it drain on paper towels.

Remove most of the bacon fat from the skillet, leaving about 2 tablespoons.

Keep the skillet with bacon fat over low heat while the pasta finishes cooking.

Reserve 1 cup of the starchy pasta water before draining the pasta completely.

Add the drained pasta back to the skillet with the bacon fat and toss.

Add the reserved starchy pasta water to the skillet and toss everything together.

Slowly add the beaten eggs to the pasta, tossing to avoid scrambling.

Add 1 cup of grated parmesan cheese and the bacon bits to the pasta, seasoning with black pepper.

Toss over medium-high heat for 2 minutes until completely combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens