Carbonara Recipe by Robert Gonzal
Cooking Instructions 10 minutes 1 Drop the spaghetti into a large pot of boiling salted water. 2 Add a tiny splash of olive oil to a large pan on medium heat. Sprinkle in the bacon and let it fry gently. You want to render the fat and lightly crisp the meat. Aim for a little chew, not super-crispy, breakfast bacon. Once the bacon is done, turn off the heat and add a few splashes of pasta cooking water to stop the frying. 3 Add the eggs and egg yolks to a mixing bowl. Add the 75 g of pecorino plus several grinds of freshly cracked black pepper and whisk to combine. Temper the eggs by whisking in a splash of pasta cooking water. 4 Once cooked, drag the spaghetti into the pan with the bacon. Pour in the sauce and toss immediately to emulsify the sauce and coat the noodles. If the pasta is clodgy, loosen it with a splash or two of pasta water. Serve with the remaining cheese on the side. 1 Drop the spaghetti into a large pot of boiling salted water. 1 Drop the spaghetti into a large pot of boiling salted water. 2 Add a tiny splash of olive oil to a large pan on medium heat. Sprinkle in the bacon and let it fry gently. You want to render the fat and lightly crisp the meat. Aim for a little chew, not super-crispy, breakfast bacon. Once the bacon is done, turn off the heat and add a few splashes of pasta cooking water to stop the frying. 2 Add a tiny splash of olive oil to a large pan on medium heat. Sprinkle in the bacon and let it fry gently. You want to render the fat and lightly crisp the meat. Aim for a little chew, not super-crispy, breakfast bacon. Once the bacon is done, turn off the heat and add a few splashes of pasta cooking water to stop the frying. 3 Add the eggs and egg yolks to a mixing bowl. Add the 75 g of pecorino plus several grinds of freshly cracked black pepper and whisk to combine. Temper the eggs by whisking in a splash of pasta cooking water. 3 Add the eggs and egg yolks to a mixing bowl. Add the 75 g of pecorino plus several grinds of freshly cracked black pepper and whisk to combine. Temper the eggs by whisking in a splash of pasta cooking water. 4 Once cooked, drag the spaghetti into the pan with the bacon. Pour in the sauce and toss immediately to emulsify the sauce and coat the noodles. If the pasta is clodgy, loosen it with a splash or two of pasta water. Serve with the remaining cheese on the side. 4 Once cooked, drag the spaghetti into the pan with the bacon. Pour in the sauce and toss immediately to emulsify the sauce and coat the noodles. If the pasta is clodgy, loosen it with a splash or two of pasta water. Serve with the remaining cheese on the side. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls My Sister’s Potato Salad Collard Greens Chicken, Asparagus and Mushroom Quiche Adam's Mini Pineapple Upside Down Cupcakes Rosemary & Lemon Baked Salmon My Sister’s Potato Salad Collard Greens Chicken, Asparagus and Mushroom Quiche Adam's Mini Pineapple Upside Down Cupcakes Rosemary & Lemon Baked Salmon Puff Pastry Falooda Lemon Parmesan Chicken and Penne Chocolate Pedha Zingy summer squash salad Garlic cheese bread Milk powder burfi Shahi tukda Tricolour Rice Boondi laddo / Motichoor laddo Mince Sandwich Puff Pastry Falooda Lemon Parmesan Chicken and Penne Chocolate Pedha Zingy summer squash salad Garlic cheese bread Milk powder burfi Shahi tukda Tricolour Rice Boondi laddo / Motichoor laddo Mince Sandwich