Spaghetti Carbonara
or
Oven-Safe Skillet 24cm Deep / 26cm
- Cook
- 5 min
Pasta
6 oz (160 g) spaghettini or thin spaghetti pasta
2 qt water
1 tablespoon (20 g) kosher salt
1 tablespoon olive oil
3 oz (80 g) bacon, cut into ½” pieces
1 clove garlic, minced
Egg Mixture
1 large egg
1 large egg yolk
¼ cup (20 g) freshly grated parmesan cheese
½ teaspoon freshly ground black pepper
In a large bowl, combine ingredients for Egg Mixture and mix well. Set aside.
Boil water in a large pot and add 1 tablespoon of salt. Cook pasta for 1 minute less than the suggested cooking time. Reserve ½ cup (100 ml) of pasta water.
Add olive oil and bacon in the pan. Turn on low heat and cook for about 3 minutes. Once bacon starts to release fat, add in garlic and cook for another minute.
Once fragrant, add pasta water from Step 2 to the pan. Turn up to medium-high heat and bring to a boil. Turn off the heat and set aside.
Once pasta is finished cooking, drain with a colander and add into the pan. Cook over medium heat and reduce for about 1 minute leaving some liquid in the pan. Remove pan from heat.
Transfer pasta to the bowl from Step 1 and quickly stir to coat Egg Mixture on the pasta. Once the sauce thickens, transfer to a plate. Sprinkle pepper and parmesan cheese on top and serve.
Using slab bacon is recommended to enhance texture and flavors. Place ingredients in the pan before preheating. Slowing the heating process builds deeper flavors.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
