Classic Carbonara
Classic Carbonara. Although we have made this dish in many variations throughout the years I think the authentic Roman version has proven to be our favorite. This dish alway transports me back to birthday dinners growing up as this was always my requested birthday dish. And to this day will always be a favorite !!
Carbonara has always been and always will be a nostalgic dish for me. It reminds me of being young on my birthday which I shared with my Mommom. My requested pasta was always carbonara and my Mommom’s was always our classic Tomato, Basil, Brie Pasta. Both dishes have become a staple in our house and having both in one night was always a decadent treat.
Getting older I haven’t asked for carbonara on birthday, but I will say it will always be one of my favorite pasta dishes. And the memories that come with it somehow never fade.
Over the years we have made several variations of this dish. But lately we have found that our favorite way to make it is the authentic roman style way. This version uses guanciale and the egg mixture become super creamy almost like a silky sauce that melts in your mouth.
Outside of birthdays, carbonara has always been a go to Sunday pasta dish. There is something comforting about it that makes it perfect for Sunday night scaries no matter what time of year it is. And of course a little wine to pair with it always helps ;)) !!
Ingredients
2 tablespoons olive oil
1/2 pound bacon or guanciale; chopped
4 eggs
2 egg yolks
3/4 cup pecorino romano
fresh ground black pepper
1 pound long-cut pasta
Directions
In a large skillet, heat the olive oil. Add the bacon. Cook for about 5 - 7 minutes. Set aside and keep warm.
In a medium bowl, ad the eggs, pecorino romano, and black pepper. Whisk until combined.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta to the skillet with the bacon. Toss until coated with oil. Remove from heat and add the egg mixture and pasta water. Toss to combine or until creamy. Serve topped with additional cheese and black pepper.
