Go Back
–+ servings
Pin Print

15 Minute Carbonara

Rich, silky smooth carbonara in only 15 minutes!
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2 servings
Save this recipe!
Get this recipe sent to your inbox.

Ingredients 

  • 225 g very thick cut bacon, diced into small batons
  • olive oil
  • 340 g spaghetti
  • 50 g aged parmesan, feather shredded
  • 50 g pecorino romano, feather shredded
  • 1 egg
  • 3 egg yolks
  • 2 g ground black pepper
  • 500 mL reserved pasta water
Metric - US Customary

Instructions 

  • Fill a 12" sauté pan with water and bring it to a boil.
    • I am using a 12" saute pan instead of a large pot for faster boiling!
  • Salt the water and then add spaghetti. Simmer on high for about 8 minutes. After 8 minutes, the noodles should have just a bit of crunch in the middle.
  • While the noodles are cooking, heat a large dutch oven or large, heavy bottomed pot over medium heat.
  • Add a bit of olive oil and the cubed bacon into the dutch oven. Cook and render the bacon down for about 8 minutes, stirring occasionally. The bacon should be well rendered and golden.
  • In a separate bowl, mix together cheeses and eggs. Remove the bacon from the pot and set aside. Reduce heat to medium low, adding any bacon grease that comes with it back into the pot followed by black pepper.
  • Fry black pepper and stir with wooden spoon, scraping up any bacon fond. At this point, ladle in about 300mL/1 ½ cup pasta water into bacon pot and continue to deglaze up bacon fond.
  • Transfer spaghetti into bacon pot (remembering to save additional pasta water to adjust sauce later).
  • Stir 100mL/½ cup of pasta water together with the egg and cheese mixture. Add 100mL/½ cup of additional pasta water into the spaghetti pot and stir.
  • Simmer pasta in the bacon pot for about 90 seconds. Taste the pasta, it should be al dente, if not continue cooking until it is.
  • Remove from heat and stir in the rendered bacon.
  • Add egg/cheese mixture and stir very well until cheese melts. If needed, return pot to low heat, stirring constantly until cheese is melted and sauce is velvety and creamy. Don't take it too far or sauce will become gloppy.
  • Top with a pinch of aged parmesan and black pepper and serve.
iconLike this? Leave a comment below!