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The Weeknight Carbonara
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7 INGREDIENTS • 7 STEPS • 13MINS

The Weeknight Carbonara

Recipe

4.8

8 ratings
This Weeknight Carbonara recipe is great if you have some extra eggs laying around since you technically need 7 of them. Eggs, pork fat, and parmesan cheese make up the base of this rich and silky pasta. An easy-to-make dinner that the whole family will love!
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This Weeknight Carbonara recipe is great if you have some extra eggs laying around since you technically need 7 of them. Eggs, pork fat, and parmesan cheese make up the base of this rich and silky pasta. An easy-to-make dinner that the whole family will love!
author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

13MINS

Total Time

$4.65

Cost Per Serving

Ingredients

Servings
4
us / metric
Parmesan Cheese
80 g
Parmesan Cheese, divided
50g for sauce and 30g for garnish
Bucatini Pasta
400 g
Bucatini Pasta
Guanciale
100 g
Guanciale
plus 2 Tbsp of the rendered fat
or Bacon or Pancetta
Egg
5
Large Eggs, separated
yolks only
Egg
2
Large Eggs
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
740
Fat
32.3 g
Protein
30.2 g
Carbs
78.1 g
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Cooking Instructions

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step 1
Grate Parmesan Cheese (80 g).
step 2
In a large pot over medium-high heat, boil water. Add a generous amount Salt (to taste) the boiling water and then cook Bucatini Pasta (400 g), following package instructions. Before draining the pasta, set aside 1 cup of pasta water.
step 3
Add the yolks of the Eggs (5) to a medium bowl and whisk together with the Whole Eggs (2), 50g of grated parmesan, Salt (to taste) and Ground Black Pepper (to taste) until creamy.
step 4
Slowly add in the 1 cup of pasta water until sauce loosens, you might not need all of it. If the sauce seems to get too thin, you can add more cheese to thicken it again.
step 5
Render Guanciale (100 g) by cooking on a large skillet over medium-high heat until crispy, about 8 minutes. Keep the fat in the skillet and transfer guanciale to a dry plate.
step 6
In the same skillet combine the pasta and rendered fat over low heat. Pour the egg mixture into the pan and keep the heat on low. Crumble crispy guanciale on the pasta and gently toss to combine. If the mixture seems too dry, add a bit more pasta water.
step 7
Serve immediately, topped with Ground Black Pepper (to taste), and garnished with the remaining 30g of parmesan.

Tags

Date Night
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