Carbonara Sauce
Submitted by sjl330
Rich bacon-studded carbonara sauce with creamy Parmesan and silky egg yolks that coat every strand of pasta. Add tender chicken for a hearty twist on classic Italian comfort food.
YIELD
8 servingsPREP
25 minCOOK
20 minREADY
45 minThis carbonara sauce brings Roman trattoria flavors straight to your stovetop with crispy bacon strips, luxurious heavy cream, and nutty Parmigiano-Reggiano.
The sauce gets its signature silkiness from gently warming beaten egg yolks with the pasta’s residual heat, creating velvety ribbons that cling without scrambling.
Serve over hot spaghetti for weeknight comfort or date-night romance.
Kitchen Tips
- Reserve ½ cup pasta water before draining to loosen the sauce if needed
- Keep the casserole dish warm in a low oven so the butter melts instantly when the hot pasta hits
- Add the egg mixture off heat and toss quickly to avoid scrambled eggs
- Use freshly grated Parmigiano-Reggiano for the best flavor and texture
Ingredients
Directions
Cream soft butter. In another bowl, beat eggs & yolks and whisk until blended, add ½ cup cheese.
Heat large casserole dish in 200 degree oven. Bring water and salt to boil in large pot. Meanwhile, fry bacon in skillet over medium heat until crisp. Pour off half of fat and stir in red pepper flakes and cream. Bring cream mixture to simmer and keep warm until spaghetti is done.
Transfer cooked spaghetti to heated casserole dish and stir in creamed butter. Coat well. Stir in hot bacon and cream mixture and finally the beaten eggs and cheese. The heat of the pasta will cook the raw eggs. Taste and season with salt and pepper. Serve with remaining grated cheese.
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