Carbonara Pasta
Pasta coated with a creamy egg and cheese sauce, finished with cured pork and black pepper. Tossed hot so the egg custard sets into a silky coating.
Ingredients
Method
In a large bowl, whisk together eggs, grated Parmesan, minced garlic, and black pepper until smooth. Set aside.
Heat olive oil in a large skillet over medium heat. Add diced cured pork and cook, stirring occasionally, until the fat renders and edges are crispy, 5–7 minutes. Do not drain.
Bring a large pot of water to a boil. Add salt and pasta. Stir often and cook until al dente (reserve 1 cup pasta water before draining).
Pour the hot drained pasta directly into the skillet with the rendered pork and fat. Remove from heat immediately.
Pour the egg mixture over the hot pasta and toss constantly with tongs for 1–2 minutes, adding pasta water 1 tbsp at a time until the sauce becomes creamy and coats each strand. The residual heat cooks the eggs without scrambling them.
Divide among bowls or plates. Finish with a pinch of fresh black pepper and additional Parmesan. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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