How To Make Carbonara Sauce
Carbonara sauce is one of the simplest yet most delicious ways to prepare a pasta sauce in Italian cuisine. By using just a couple full-flavored ingredients like garlic, pancetta and parmesan, an aromatic and beautiful dish is created that seemingly just melts in your mouth. One of the best things about a Carbonara sauce is all the complexities that are involved which each ingredient. There’s the saltiness of the pork, the sweetness of the cheese and the punch of the garlic that all adhere to one another with the egg to create this masterpiece of a dish. Also, for those who don’t have access to pancetta at their local market, bacon works as an amazing substitute.
Learn how to make Carbonara sauce with our culinary arts expert in this recipe video tutorial. Looking for a way to spice up your weeknight meals? Definitely give this one a try!
Pasta Carbonara
4 eggs
6 oz parmesan cheese, grated
2 oz butter
3 oz olive oil
6 oz pancetta, bacon or salted pork
4 garlic cloves, minced
18 oz fettucine, fresh
Black pepper to taste
Salt to taste
Red pepper flakes to taste
- Beat the eggs and Parmesan together. Set aside.
- Heat the butter and oil in a saute pan large enough to hold the cooked pasta. Add the pancetta and garlic. Cook gently for 8-10 minutes until the pancetta is lightly browned and the fast is rendered. Remove from the heat and set aside.
- Boil the fettucine in salt water until almost done.
- Drain the pasta, then add it to the oil and pancetta. Toss over low heat and add the eggs mixture, tossing to coat the pasta evenly and gently cook the eggs without scrambling. Add freshly ground black pepper, then adjust the seasonings with salt and red pepper flakes. Serve immediately.
