Quick & Creamy Pasta Carbonara With Pancetta
Pasta Carbonara With Pancetta
Pasta Carbonara With Pancetta
Ingredients
- 2 cloves of garlic, crushed
- 4 ounces of pancetta, diced into ½-inch pieces
- 6 large egg yolks
- 1 large whole egg
- 3 ounces of finely grated Parmesan cheese (approximately 2 cups)
- 12 ounces of mezze rigatoni
- Kosher salt
- 2 teaspoons of freshly cracked black pepper
Instructions
Step 1
To get started on your Pasta Carbonara, heat a large skillet over medium heat. While the skillet warms up, smash two garlic cloves with the flat side of a knife and chop four ounces of pancetta into ½-inch pieces. Once the skillet is ready, add the smashed garlic and the pancetta. Stir the mixture frequently as it cooks. You want to keep an eye on it until the garlic becomes fragrant and starts to brown in places, and the pancetta begins to crisp—this should take about four minutes. As the garlic and pancetta cook, you’ll notice the pancetta rendering its fat, which is essential for adding flavor later. When the mixture reaches that lovely golden-brown stage, carefully pour it through a fine-mesh sieve set over a small bowl to catch the fat. Discard the garlic, transfer the crispy pancetta to another small bowl, and let it cool for a moment while you set the rendered fat aside. This will be a key component in bringing your dish together!
Step 2
In a medium bowl, start by cracking 6 large egg yolks and adding 1 whole large egg. Whisk them together vigorously until the mixture is smooth and well combined. Next, gradually incorporate 3 ounces of finely grated Parmesan cheese, which is about 2 cups when measured loosely. Keep whisking until you achieve a creamy, homogenous blend that will add a rich depth to your pasta. The cheese should be fully integrated, giving your egg mixture a lovely, velvety texture.
Step 3
While your pancetta is sizzling, let’s get the pasta going. Bring a large pot of water to a rolling boil and add a generous amount of salt—this is your chance to flavor the pasta. Once the water is bubbling, carefully add 12 ounces of mezze rigatoni. Stir it occasionally to prevent the pasta from sticking together. Cook the pasta until it’s very al dente, which will take about a minute less than what the package suggests. You want it to have a bit of a bite to it, as it will continue to cook when combined with the sauce. When the time is up, drain the pasta in a colander, but make sure to save about a cup of that starchy pasta water. , this liquid is pure gold for bringing your carbonara to life! Keep your pot handy, as we’ll be using it again soon.
Step 4
To bring your carbonara to life, start by whisking together 1 tablespoon of the reserved pancetta fat with ¼ cup of warm pasta cooking liquid in a medium bowl. This mixture will help create a creamy sauce, so be sure it’s nice and smooth. Next, combine this egg mixture with the crispy pancetta, the drained pasta, and an additional ¼ cup of pasta cooking liquid in the pot you used to cook the pasta. Place the pot over low heat and stir constantly for about 3 minutes. Keep an eye on it as you stir—you're looking for the sauce to thicken and cling to the pasta, creating a beautiful glossy finish. As the sauce comes together, you can gradually add more pasta cooking liquid, up to another ½ cup if needed, to reach your desired creaminess. Once you’ve achieved that luscious texture, remove the pot from the heat and stir in 2 teaspoons of freshly ground black pepper, tasting to see if it needs a sprinkle of kosher salt. Finally, serve the pasta immediately in shallow bowls, letting the warm sauce envelop each strand. Enjoy this comforting dish!
Nutrition Information
My Tip
To achieve a velvety sauce, make sure to temper the egg mixture by gradually adding a bit of the reserved pasta cooking liquid before combining it with the pasta. This helps prevent the eggs from scrambling and creates that creamy texture we love in carbonara.
Leftovers
To store your leftover Pasta Carbonara with Pancetta, place it in an airtight glass container in the fridge, where it will stay fresh for up to three days. When you're ready to enjoy it again, gently reheat it in a skillet over low heat, adding a splash of water to keep the sauce creamy and prevent it from drying out.
Make It Your Own
For a delicious twist, try swapping the pancetta for sautéed mushrooms to keep it vegetarian while still delivering a rich, umami flavor. You can also use nutritional yeast instead of Parmesan for a cheesy taste without the dairy!