The College Housewife » Recipes » savory » Pasta Carbonara

Pasta Carbonara

Okay you’ve got pasta and terminology covered, you’re looking pretty confident. Confidence is key in dating right?! I wouldn’t know I haven’t been on a first date in like three years.  Next is wine.

You can’t skimp on the wine and if you do go to Trader Joe’s, it’s the best place to skimp. Or if you’re date likes beer, you can do beer, I’m not against beer with dinner. A nice pale ale will compliment the cheese well and if you’re going for wine, go with pinot Grigio or chardonnay-nay. (Now watch me whip, now watch me chardonnay-nay) like my chardonnay version?!

Take a shower, put your confidence pants on and DO THIS!

4 quart + pot fill with water 3/4 way, generously salt the water and bring to a roaring boil. Place pasta in for 7-9 minutes for al dente noodles. Eight minutes is my magic number. In a separate sauté pan (I love my All-Clad Copper Core All-in-one Pan for this!) heat butter and olive oil on medium heat until butter has melted. Drop in pancetta and cook for about 5 minutes until crispy and fat has rendered off. Add in garlic and cook till translucent and fragrant. REMOVE from heat.

In a small bowl whisk together eggs and egg yolk with grated parmesan cheese, set aside. Add in cooked pasta straight from boiling water to pancetta / pasta mixture. Stir well and coat with bacon fat. Add in egg and parmesan mixture to pasta. Stir well making sure to coat all of your noodles. The residual heat from the noodles will cook the egg mixture but not scramble it, be sure your pan is off the eat. If sauce is thick add in a ladle full of hot pasta water to thin out (I used about a ladle and a half of water).  Add in freshly ground black pepper and garnish with more parmesan cheese and flat leaf parsley.

*Tips! Prepare the bowl of whisked eggs and cheese beforehand so you can just pour them in! Have all your cooking tools at hand so you’re not running around for them. Have your garnish at the ready so your food doesn’t get cold while your chopping it! Preparation is key!

Sometimes when I’m feeling more like the diabetic kitchen than the whisking kitchen, I add a poached egg, YOLO.

This post was sponsored by the ever so amazing, All Clad!



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