Carbonara Mac & Cheese Recipe

Name: Chomp Kitchen and Drinks CARBONARA MAC & CHEESE Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1.5 cups elbow macaroni (or small pasta); 6 cups water; 1 tbs kosher salt (for pasta water); 6 slices thick-cut bacon; 2 tbs unsalted butter; 1 ea shallot, finely minced (or 1/4 small yellow onion); 1 tsp garlic, minced; 2 ea large egg yolks; 1 cup whole milk; 0.5 cup heavy cream; 0.75 cup grated Parmesan cheese; 0.5 cup finely grated Pecorino Romano; 1 tsp all-purpose flour; 1 tsp freshly ground black pepper; 0.25 tsp salt; 1 tbs unsalted butter (additional for finishing); 1 tbs fresh flat-leaf parsley, finely chopped; 2 tbs extra Pecorino Romano (for shaving); 0.5 tsp cracked black pepper (for serving)

Inspired by Chomp Kitchen and Drinks

Time35m

Serves3

HOUSE MAC AND CHEESE SMOTHERED IN BACON PARMESAN CHEESE SAUCE, PECORINO, CRACKED BLACK PEPPER, HERBS

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Ingredients

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Pasta & Base

1 1/2 cups elbow macaroni (or small pasta)

6 cups water

1 tbs kosher salt (for pasta water)

Bacon & Aromatics

6 slices thick-cut bacon

2 tbs Unsalted butter

1 ea shallot, finely minced (or 1/4 small yellow onion)

1 tsp Garlic, minced

Cheese Sauce (Carbonara-style)

2 ea large egg yolks

1 cup whole milk

1/2 cup Heavy cream

3/4 cup Grated Parmesan cheese

1/2 cup finely grated Pecorino Romano

1 tsp 00 bread flour

1 tsp freshly ground black pepper

1/4 tsp Celtic sea salt

Finish & Garnish

1 tbs unsalted butter (additional for finishing)

1 tbs fresh flat-leaf parsley, finely chopped

2 tbs extra Pecorino Romano (for shaving)

1/2 tsp cracked black pepper (for serving)

Method

Pasta & Base

Cook pasta

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 1.5 cups elbow macaroni and cook until just shy of al dente (reduce package time by 1–2 minutes), about 7–8 minutes. Reserve 3/4 cup pasta cooking water, then drain the pasta and set aside.

Bacon & Aromatics

Crisp bacon

While pasta cooks, cut 6 slices of thick-cut bacon crosswise into 1/2-inch pieces. Heat a large skillet over medium heat and add the bacon. Cook, stirring occasionally, until browned and crisp, about 8–10 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate, leaving bacon fat in the skillet (about 2–3 tablespoons).

Sauté aromatics

Reduce heat to medium-low. Add 2 tablespoons unsalted butter to the bacon fat. Once melted, add 1 minced shallot and sauté until translucent, about 2 minutes. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. If the pan is very dry, add 1–2 tablespoons reserved pasta water to deglaze.

Cheese Sauce (Carbonara-style)

Temper egg mixture

In a medium bowl, whisk together 2 large egg yolks, 1 cup whole milk, 1/2 cup heavy cream, 1 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and 1 teaspoon flour until smooth. Stir in 3/4 cup grated Parmesan and 1/2 cup finely grated Pecorino Romano.

Heat gently

With the skillet on low heat (aromatics in pan), slowly pour the egg-cheese mixture into the skillet, stirring continuously. Cook gently over the lowest heat — do not boil — until mixture thickens slightly, about 2–3 minutes. If sauce looks too thick, whisk in up to 1/2 cup reserved pasta water in 1–2 tablespoon increments to reach a silky, saucy consistency. Taste and adjust seasoning with a pinch more salt or black pepper as needed.

Combine pasta and sauce

Add the drained pasta to the skillet and toss thoroughly to coat, folding in 1 tablespoon unsalted butter for gloss. Stir in the crisped bacon pieces, making sure pasta is evenly coated and warmed through, about 1–2 minutes. If sauce becomes too thick, add another tablespoon or two of reserved pasta water.

Finish & Garnish

Plate the mac & cheese into shallow bowls. Sprinkle the top with 2 tablespoons extra Pecorino Romano and 1 tablespoon chopped fresh parsley. Finish with a generous crack of black pepper (about 1/2 teaspoon) and, if desired, an additional pinch of flaky sea salt. Serve immediately while warm.