Carbonara
A classic creamy pasta with swappable proteins, starches, and aromatics—customize your carbonara with any combination of cured meats, egg-based sauces, and pasta shapes. Rich, satisfying, and endlessly adaptable.
Ingredients
Method
Bring a large pot of salted water to a boil. Crack the eggs into a large bowl, add the grated cheese and cracked black pepper, and whisk until well combined.
Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add the diced cured pork and cook until crispy or heated through, about 5–8 minutes. Remove from heat and set aside, keeping warm.
Add pasta to the boiling salted water and cook until al dente, according to package directions. Reserve 1 cup of pasta water, then drain the pasta.
Working quickly, add the hot drained pasta to the egg-cheese mixture while stirring constantly. Add the warm pork and drippings, then gradually stir in pasta water a few tablespoons at a time until the sauce is creamy and coats the pasta (you may not need all of it).
Divide carbonara among bowls and top with fresh parsley and extra pepper. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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