7 INGREDIENTS • 10 STEPS • 25MINS

The Weeknight Carbonara

Name: The Weeknight Carbonara
Total time: PT1500.0S
Yield: 4
Ingredients: 1 package Bucatini Pasta; 0.5 pound Guanciale; 5 Egg; 2 Egg; 4 ounce Parmesan Cheese; to taste Salt; to taste Freshly Ground Black Pepper

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.

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25MINS

Total Time

$5.12

Cost Per Serving

Ingredients

Servings

us / metric

1 pckg
(12 oz)

Bucatini Pasta

or Spaghetti or Long Pasta of Choice

8 oz

Guanciale

or Bacon or Pancetta

Eggs

yolks only

Large Eggs

whole

1 1/4 cups

Parmesan Cheese, divided

to taste

Salt

to taste

Freshly Ground Black Pepper

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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 omelets, 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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