Try this Carbonara recipe, or contribute your own.
- Carbohydrate 0.784206693805556 g
- Cholesterol 65.1071352666667 mg
- Fat 37.7506578836945 g
- Fiber 0.00274722225798501 g
- Protein 8.97562378875 g
- Saturated Fat 13.6379245959611 g
- Serving Size 1 1 Serving (142g)
- Sodium 633.541257711111 mg
- Sugar 0.781459471547571 g
- Trans Fat 3.94517609556112 g
- Calories 381 calories
Step-by-step
- In medium bowl beat together eggs, cream, cheese, parsley, salt and pepper flakes; set aside.
- In large skillet fry the bacon until crisp. Remove bacon; crumble and set aside. Reserve about 2 tablespoons bacon grease.
- Add onion and cook until softened. Add mushrooms and cook for 2 to 3 minutes, return bacon to skillet.
- Add egg mixture to skillet. Cook, stirring, just until the sauce begins to thicken. Quickly remove from heat and add the hot cooked noodles, tossing to combine.
- Serve immediately.
While traditional Roman preparations rely solely on rendered cured pork fat, grated pecorino, and raw eggs emulsified with pasta cooking water, variations incorporating heavy cream and mushrooms offer a richer, earthier profile that accommodates readily available grocery store ingredients. When preparing this dish for larger dinner parties or scaling portions downward for single-serving meals, maintain the ratio of one large egg per serving to ensure the binding proteins remain balanced against the starches and fats. Utilizing a heavy-bottomed stainless steel skillet provides even thermal distribution, preventing the dairy components from scorching while the rendered bacon fat warms the pan.
Judging Doneness Without a Thermometer
Assessing structural readiness relies entirely on visual and textural indicators rather than digital probes, since eggs curdle rapidly when exposed to excessive direct heat. Watch for the moment when the liquid coating the back of a wooden spoon leaves a distinct, finger-cleared path that does not immediately bleed back together, which signals that the starches from the cheese and the coagulating proteins have achieved the correct viscosity. Removing the pan from the burner immediately before adding the boiling pasta prevents residual heat from turning the sauce into scrambled eggs.
- If the sauce appears too thick before adding the noodles, incorporate pasta water one tablespoon at a time.
- Undercook the pasta by exactly two minutes so it finishes softening directly within the residual heat of the sauce.
- Keep the bacon grease reserved at two tablespoons to avoid an excessively oily texture.
