Authentic Carbonara Pasta Recipe
It’s been a minute since I’ve posted a recipe for one of my favorite food groups. Pasta! In the past, I’ve shared this delicious Chicken Parmesan, Creamy Pasta Primavera, Beef and Cheese Stuffed Manicotti, Mac and Cheese, Spaghetti and Meatballs, and Tomato Cream Pasta Sauce. Adding to that stellar lineup is this Authentic Carbonara Pasta Recipe.
Classic carbonara normally uses pancetta, but out here in the country, it’s a little harder to find.
What we usually have readily available, that works just as well, is bacon.
In that case, maybe I shouldn’t say this is “authentic” carbonara.
Quotation marks matter to some people.
What I especially love about this recipe, is that although it may look intimidating, this pasta recipe is just a few simple ingredients and steps.
While your pasta is cooking, fry up the diced bacon and onion and set aside.
In small bowl, mix together the eggs, Parmesan cheese, cream, minced garlic, salt, and pepper.
When the pasta is about a minute from being done, I toss in the frozen peas. I also reserve about a cup of the pasta water, in case the sauce needs thinning out.
Once the pasta and peas are drained, place into a bowl. While the pasta is still hot, slowly drizzle in the egg mixture, stirring the pasta the whole time.
The sauce will cook and thicken in order to coat the pasta. Add in the bacon and onions and serve immediately with extra Parmesan.
Buon Appetito!
Authentic Carbonara Pasta Recipe
A simple and easy Authentic Carbonara Pasta Recipe. One pan homemade pasta sauce with bacon, eggs, Parmesan cheese, and peas.
Ingredients
- 8 oz Pasta, long noodle shapes usually work best
- 1/4 cup Frozen Peas
- 6-8 Bacon Slices, diced
- 1/4 Onion, diced
- 2 Whole Eggs
- 1/2 cup Parmesan Cheese
- 1/2 cup Heavy Cream
- 1 Garlic Clove, minced
- Salt and Pepper, to taste
Instructions
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Cook pasta according to package directions.
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While the pasta is cooking, fry the bacon until just barely crisp. Remove from pan and drain on paper towels. Pour off all the bacon grease, but don't clean the pan. Return the pan to the stove over medium-low heat and cook the diced onion until golden brown. Set aside.
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In a bowl, mix together the eggs, Parmesan cheese, heavy cream, garlic, salt, and pepper until smooth.
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When the pasta is almost done, add in the frozen peas. Reserve a cup of pasta water, then drain the pasta and peas and place into a bowl.
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While the pasta is still very hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed to thin. Halfway through add in the bacon and onions, before finishing adding the sauce, stirring until it is all combined.
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Serve immediately with extra Parmesan cheese.
Recipe Notes
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I love that this recipe doesn’t use cream It’s great to see traditional carbonara being made properly