This silky and delicious Pasta Carbonara is loaded with bacon, hard cheese and coated with a luscious egg mix, restaurant style pasta in your own home - this recipe so easy to whip up!
Bring a large pot of lightly salted water to a boil over high heat.
While the water comes to a boil, heat the butter in a large sauté pan set over medium heat. Add the bacon pieces and cook until crispy. Add the garlic and cook for 1 minute. Remove from the heat and transfer the contents to a large heat-proof bowl.
In a small mixing bowl, whisk together the eggs, egg yolks, and cheeses. Season it with salt and pepper to taste. Set aside.
3 large eggs, 2 large egg yolks, ½ cup grated Pecorino Romano cheese, ½ cup grated Parmesan cheese, Kosher salt, Black pepper
Add the dry pasta to the boiling water and cook it to just al dente according to the instructions on the box. Using tongs, quickly transfer the wet pasta to the bowl with the bacon and garlic (but do not discard the pasta water). Toss everything together and allow it to cool slightly.
16 ounces dry bucatini pasta
Add the egg and cheese mixture to the warm pasta, tossing to combine and adding reserved pasta water as needed to make it moist and creamy.
Serve immediately, garnishing with parsley, Paremsan cheese, and black pepper as desired.
Notes
Use freshly grated cheeses. They will melt better and give the dish a richer flavor.
Stir the egg mixture quickly into the pasta, which should be hot enough to cause the eggs to begin to cook and thicken, but not so hot that it scrambles the eggs.
Carbonara takes practice! Don't get discouraged if your sauce is a little lumpy the first few times you make it.
Storage: While I recommend enjoying pasta carbonara the day it's made, store carbonara in an airtight container in the refrigerator for up to 3 days.