Pasta Carbonara
Pasta Carbonara is a delicious and easy pasta dish to make right at home. The localized version of this popular Italian recipe uses farm-fresh local eggs, thick cut local bacon, as well as spaghetti, Parmesan cheese and black pepper. Serve this for any night of the week, or for a special occasion like Valentine’s Day!
This recipe was developed in collaboration with Langley Farm Market.
A Local Twist on an Italian Classic
True to Italian cooking principles, cooking with local ingredients is always important. You can see this in many aspects of Italian cooking where local ingredients are always used that often change with the seasons. The same principle applies to my cooking, so I have made some changes to this classic recipe to use local ingredients.
For instance, while the traditional Italian recipe calls for guanciale (cured pork cheek), I use a local thick-cut bacon. Bacon adds a subtle smoky flavour to the pasta and great texture from the crispy bacon. I also use local eggs in this recipe as they make the pasta sauce nice and creamy. Use the best local eggs that you can for the best carbonara sauce!
I also swap Pecorino Romano cheese for Parmigiano Reggiano cheese. This is not local per-se, but I do this because I do not like the intense flavour of Pecorino Romano.
With these three ingredients, plus a bit of black pepper, you can create a creamy and indulgent sauce that coats every strand of pasta!
My Best Tips for Making Carbonara
Carbonara can be a bit of an intimidating recipe to make as it requires a bit of technique. I guarantee that if you follow my best tips for making Pasta Carboanra, it will come out perfectly every time:
- Cook Over Medium Heat Only: One of the biggest issues when making Pasta Carbonara is curdling the eggs. To avoid this, always cook over medium heat. High heat can cause the eggs to scramble, ruining the smooth, creamy texture of the sauce. Take your time and let the residual heat from the pasta and bacon gently cook the eggs.
- Use Pasta Water to Thicken the Sauce: Pasta water is your secret weapon for achieving the perfect carbonara sauce. The starchy water helps emulsify the sauce, making it thick, shiny, and cohesive. Before draining your pasta, reserve about ¼ cup of the pasta water. Add it gradually to the sauce, stirring constantly, until it has emulsified into the sauce.
- Choose Pasta with Texture: The type of pasta you use can make a big difference in how well the sauce clings. Opt for pasta with a bit of texture or roughness. The texture will help hold onto the sauce, ensuring every bite is packed with flavour.
- Don’t Forget the Black Pepper: Black pepper is a star ingredient in carbonara, adding a subtle spice to the recipe. Use freshly cracked black pepper in this recipe rather than pre-ground to achieve the best flavour. If you want to go the extra mile, you can also toast the black pepper in a pan before grinding it too!
Find All the Ingredients You Need At Langley Farm Market
Langley Farm Market is a fabulous grocery store here in the Lower Mainland of British Columbia, Canada. They are always sourcing the best seasonal ingredients from local businesses and producers, so everything is always fresh! You can find all of the ingredients that you need to make Pasta Carbonara at their stores. Check out their locations in Burnaby, Coquitlam, Richmond, Maple Ridge, and Pitt Meadows if you are in British Columbia!
Get the Recipe: Pasta Carbonara
Pasta Carbonara
Ingredients
- Water for boiling the pasta
- 1 teaspoon sea salt
- 250 g spaghetti
- 4 strips thick-cut bacon cut into 1-centimetre cubes
- 4 large eggs
- 1 cup Parmesan cheese freshly grated, plus extra for garnish
- ½ teaspoon ground black pepper
Instructions
- Bring a pot of water to a boil over high heat. Once boiling, add the sea salt and the spaghetti to the pot. Stir and cook the pasta for 8-10 minutes, or until al dente.
- While the pasta is cooking, fry the bacon in a pan over medium-high heat until crisp. Once cooked, drain most of the bacon fat, but reserve 1 tablespoon of fat left in the pan.
- Add the eggs to a mixing bowl and whisk to combine. Then add the Parmesan cheese and pepper, and mix to combine again.
- Once the pasta is cooked, add it into the pan with the bacon and toss to combine. Remove from the heat and let cool for 2 minutes.
- Place the pan back on the stove over medium heat. Pour in the egg mixture on top of the warm pasta as well as ¼ cup of pasta water and stir vigorously to combine. This will create a nice smooth sauce. Stir for 3 minutes, or until the sauce has thickened and is coating the pasta.
- Transfer the pasta to plates and garnish with a sprinkle of Parmesan cheese and some more black pepper. Serve with a side salad and enjoy!
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