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RECIPE
7 INGREDIENTS 10 STEPS 25min

The Weeknight Carbonara

4.7
16 Ratings
Community Pick
Want to have a weeknight dinner at home and feel like you're dining at a fine Italian restaurant? This Weeknight Carbonara recipe can make this wish come true. Eggs, pork fat, and parmesan cheese make up the base of this rich and silky pasta you will be ready to serve in 25 minutes! Just make sure that you have enough eggs for it, cause you need 7.
The Weeknight Carbonara Recipe | SideChef
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Want to have a weeknight dinner at home and feel like you're dining at a fine Italian restaurant? This Weeknight Carbonara recipe can make this wish come true. Eggs, pork fat, and parmesan cheese make up the base of this rich and silky pasta you will be ready to serve in 25 minutes! Just make sure that you have enough eggs for it, cause you need 7.
La Jefa at the SideChef Kitchen Studio. Culinary Producer by day, striving to attain a “balanced” lifestyle by night. Favourite Foods: Cheese, Pesto, Dark Chocolate and Steak.
http://instagram.com/whitneylofts
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La Jefa at the SideChef Kitchen Studio. Culinary Producer by day, striving to attain a “balanced” lifestyle by night. Favourite Foods: Cheese, Pesto, Dark Chocolate and Steak.
http://instagram.com/whitneylofts
25min
Total Time
$5.12
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 pckg
(12 oz)
Bucatini Pasta
or Spaghetti or Long Pasta of Choice
8 oz
Guanciale
or Bacon or Pancetta
5
yolks only
2
Large Eggs
whole
1 1/4 cups
to taste
to taste
Freshly Ground Black Pepper
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Nutrition Per Serving

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CALORIES
924
FAT
56.2 g
PROTEIN
33.6 g
CARBS
66.8 g

Author's Notes

Don't toss those egg whites! Leftover egg whites should be put in airtight containers and stored in the refrigerator immediately. They will last for 2 days in the fridge or 3 months in the freezer and can be used in meringues, egg white omelettes, face masks, candied nuts, and even granola!

Cooking Instructions

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Step 1
Grate the Parmesan Cheese (1 1/4 cups) . Set aside a little for garnish at the end.
Step 2
Separate 5 Eggs (5) Yolks into a medium bowl with 2 Whole Eggs (2) .
Step 3
Whisk eggs together with ½ Cup Parmesan, Salt (to taste) , and Freshly Ground Black Pepper (to taste) until creamy.
Step 4
In a large pot over medium-high heat, boil water. Once boiling, heavily salt the water and then cook Bucatini Pasta (1 pckg) following package instructions.
Step 5
Render Guanciale (8 oz) by cooking on a large skillet over medium-high heat until crispy, about 8 minutes.
Step 6
Keep 2 Tbsp of rendered fat in the skillet and transfer guanciale to a dry plate.
Step 7
Once cooked, set aside 1 cup of pasta water then drain the pasta.
Step 8
Slowly whisk the pasta water into the egg mixture until the sauce loosens.
Step 9
In the same skillet combine the pasta and rendered fat over low heat. Add in the guanciale, then pour the egg mixture into the pan and keep the heat on low. Lightly toss the pasta.
Step 10
Season with Freshly Ground Black Pepper (to taste) , garnish with Parmesan, and serve hot!

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Nutrition Per Serving
Calories
924
% Daily Value*
Fat
56.2 g
72%
Saturated Fat
21.2 g
106%
Trans Fat
0.0 g
--
Cholesterol
389.3 mg
130%
Carbohydrates
66.8 g
24%
Fiber
3.1 g
11%
Sugars
4.9 g
--
Protein
33.6 g
67%
Sodium
469.0 mg
20%
Vitamin D
1.9 µg
10%
Calcium
416.6 mg
32%
Iron
4.7 mg
26%
Potassium
228.3 mg
5%
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