Pasta Carbonara is a simple and tasty recipe made best with fresh ingredients. It allows for some customizations of inclusions of the meat, vegetable and pasta varieties. Add mushrooms or other veggies to taste or enjoy as-is.
This recipe originally appeared in Bon Appetit with our own customizations.
1 tablespoon extra-virgin olive oil
6 ounces pancetta or bacon, chopped
1 teaspoon freshly ground black pepper (or crushed red pepper)
3 large eggs
6 ounces finely grated Parmesan (about 1½ cups)
12 ounces perciatelli, bucatini, or spaghetti
2-3 Mushrooms, sliced
Parsley garnish optional
Start a pot of salted boiling water while working with the meat.
In a small skillet, cook the meat choice over moderately low heat, stirring occasionally, until the fat is rendered and the meat is tender. Add mushrooms. Let cool slightly.
Cook the pasta al dente. Drain, reserving 1 cup of the cooking water.
In a large bowl, whisk the egg yolks and egg with the meat and the rendered fat.
Add the pasta, 1/4 cup of the reserved pasta water and 2/3 cup of the cheese to the egg mixture and toss until creamy, about 1 minute; add more reserved cooking water if necessary.
Add the pepper and season with kosher salt.
Serve sprinkled with the remaining cheese and garnish