Creamy pasta enveloped in cheese and bacon, this carbonara recipe is quick and delicious! I was craving a pasta dish and saw this recipe online from The New York Times. It was love at first sight, especially because I had all of the ingredients that I needed to make this dish!
I used my 8-Qt. Brilliance Nonstick Stock Pot and my 5-Qt. Non-Stick Sauté Pan to make this recipe:
8-Qt. Brilliance Nonstick Stock Pot
Batch Cooking With Hassle-Free Cleanup
When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.
One-Pot Meal Maker
Weeknights have met their match! This 5-qt. (4.7-L) sauté pan has high walls, so it’s perfect for one-pot meals and skillet dinners for the whole family. It’s large enough to cook up to four chicken breasts at a time! The stainless-steel handle and glass lid let you easily transfer this pan from the stove-top to the oven, and the helper handle gives you the support you need to avoid spills. It’s coated on the inside and outside with high-quality nonstick coatings, which helps food slide right out and makes cleanup a breeze.
About Brilliance Nonstick Cookware
Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.
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Let’s jump right in!
Ingredients
- 2 large eggs and 2 large yolks, room temperature
- 1-ounce grated pecorino Romano plus more for serving
- 1-ounce grated Parmesan
- Freshly ground black pepper
- 1 tablespoon olive oil
- 3.5-ounces thick bacon cut into 1/3-inch squares (or guanciale or pancetta)
- 12-ounces spaghetti
Instructions
Grate pecorino Romano and Parmesan cheeses.
In a small mixing bowl, whisk together eggs, yolks, pecorino Romano, Parmesan, pinch of salt and freshly ground pepper.
Bring a large pot of lightly salted water to boil.
Meanwhile, heat olive oil to a large skillet over medium heat. Add bacon and cook until golden brown, but not overly crisp. Remove from heat, set aside.
(Reheat bacon if necessary, prior to adding cooked pasta.)
Add spaghetti to boiling water and cook one minute less than al dente.
Reserve 1 cup pasta water, drain pasta then add to skillet over low heat, stirring one minute to combine with bacon. Remove from heat, stir in cheese mixture, add in a bit of reserved pasta water for extra creaminess. Serve immediately with freshly grated pecorino Romano and pepper.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!!
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Spaghetti Carbonara – NY Times (Video)
Equipment
Ingredients
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 1 oz pecorino Romano cheese grated
- 1 oz Parmesan cheese grated
- Freshly Ground Black Pepper
- 1 tbsp olive oil
- 3.5 oz bacon thick cut, sliced into 1/3"-in thick squares
- 1 tbsp salt for boiling water
- 12 oz spaghetti
Instructions
- Grate pecorino Romano and Parmesan cheeses.
- In a small mixing bowl, whisk together eggs, yolks, pecorino Romano, Parmesan, pinch of salt and freshly ground pepper.
- Bring a large pot of lightly salted water to boil.
- Meanwhile, heat olive oil to a large skillet over medium heat. Add bacon and cook until golden brown, but not overly crisp. Remove from heat, set aside. (Reheat bacon if necessary, prior to adding cooked pasta.)
- Add spaghetti to boiling water and cook one minute less than al dente. Reserve 1 cup pasta water, drain pasta then add to skillet over low heat, stirring one minute to combine with bacon.
- Remove from heat, stir in cheese mixture, add in a bit of reserved pasta water for extra creaminess. Serve immediately with freshly grated pecorino Romano and pepper.
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