There have been more than one occasion where I’ve found myself with an excess of egg yolks at home, whether it be from the remnants of making summer pavlova or the morning after making whiskey sours at home. Whilst I’m a huge fan of using leftover egg yolks to whip up some homemade mayonnaiseor a batch of my Chai Masala Creme Brulee, egg yolks can also stretch a long way to make a full meal; in fact, this is one of the most satisfying weeknight comfort meals there is!
At its core, this simplified Carbonara is a 5-ingredient dish, which already puts you in a great place for getting dinner on the table simply and quickly. The key things to remember when making carbonara are to always grate your parmesan fresh and never to throw out the (well salted) pasta water after the pasta is done cooking. Similar to One Pot Cheesy Ramen, this dinner dish requires a bit of prep and quick action for optimal texture, so take the time to gather your ingredients before you begin so that you can speed through towards perfect al dente pasta.
If you can’t source guanciale from your local grocery store, don’t worry about it; subbing in bacon or pancetta will do just fine. If you’re looking to add a little greenery or sustenance to this meal, I would suggest pairing it with Calum Franklin’s Zucchini, Mint, Lemon & Burrata Salad or Chris Cosentino’s Button Mushroom Cacio e Pepe. Keep carbing on!