Simple Carbonara
Prep time : 5 minutes | Cook time: 15 minutes | Makes 2 servings
Carbonara isn’t something I normally make, but when I do, I’m reminded why it’s such a classic. It’s one of those dishes that feels fancy but is secretly so simple, quick, and satisfying. A few basic ingredients—pasta, eggs, cheese, and pancetta—come together in the most magical way. The egg makes it so creamy, and the salty, crispy pancetta just seals the deal. It’s rich, delicious, and the kind of meal that makes you wonder why you don’t make it more often.
WHAT YOU’LL NEED
450 g linguine
2 whole eggs
2 egg yolks
1/2 cup packed freshly grated parmesan
150 g of pancetta
fresh cracked pepper
salt, to taste
INSTRUCTIONS
Boil a large pot of salted water and cook the linguine until al dente. While the pasta cooks, dice the pancetta and fry it in a cast iron skillet over medium heat until golden and crispy. Leave the pancetta and a bit of the fat in the pan.
In a medium bowl, whisk together the 2 whole eggs, 2 egg yolks, parmesan, and freshly cracked pepper. Reserve about ⅓ cup of pasta water, then drain the pasta.
Return the pasta to the pot (off the heat), and mix in the egg sauce, pancetta (with a little of that fat), and a splash of pasta water. Stir until everything is creamy and well combined, adding more water if needed. Plate, crack more pepper on top, and enjoy!
