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!
Total Time
13min
4.8
8 Ratings
Author: SideChef
Servings:
4
Ingredients
•
1
cup
Parmesan Cheese
, divided
•
14
oz
Bucatini Pasta
•
3.5
oz
Guanciale
or Bacon or Pancetta
•
5
Large
Eggland's Best Classic Eggs
, separated
•
2
Large
Eggland's Best Classic Eggs
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Grate Parmesan Cheese (1 cup).
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 (14 oz), following package instructions. Before draining the pasta, set aside 1 cup of pasta water.
3.
Add the yolks of the Eggland's Best Classic Eggs (5) to a medium bowl and whisk together with the Whole Eggland's Best Classic Eggs (2), 50g of grated parmesan, Salt (to taste) and Ground Black Pepper (to taste) until creamy.
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.
5.
Render Guanciale (3.5 oz) 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.
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.
7.
Serve immediately, topped with Ground Black Pepper (to taste), and garnished with the remaining 30g of parmesan.
Nutrition Per Serving
CALORIES
740
FAT
32.3 g
PROTEIN
30.2 g
CARBS
78.1 g
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