Pasta Carbonara Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil (about 4–5 qt water, 1–2 tbsp salt). Add 12 oz spaghettini and cook until just shy of al dente (follow package for time minus 1–2 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Cook peas

Five minutes before the pasta finishes, add 3 oz frozen peas to the boiling water and cook 1–2 minutes until heated through and bright green. Drain with the pasta or transfer to a small bowl and set aside.

Finishing and serving: Return the tossed pasta to the pan with sauce (see below). Adjust texture with reserved pasta water if needed. Plate and sprinkle additional 1/4 cup grated Parmesan and freshly ground black pepper to taste.

Render bacon

In a large heavy skillet over medium heat, add 8 oz diced smoked bacon. Cook, stirring occasionally, until the bacon is crisp and fat is rendered, about 8–10 minutes. Reduce heat to medium-low and remove and reserve most of the crisped bacon on a paper towel-lined plate, leaving about 2 tbsp of bacon fat in the pan. If excess fat remains, pour off to leave ~2 tbsp.

Cook garlic

Add 2 minced garlic cloves to the warm bacon fat and cook over medium-low heat, stirring constantly, until fragrant and just beginning to color, about 30–45 seconds. Do not let garlic brown.

Make cream base

To the garlic and bacon fat, add 2 tbsp unsalted butter and melt over low heat. Pour in 1 cup heavy cream and 1/2 cup whole milk and gently warm until tiny bubbles form at the edges (do not boil). Simmer very gently 2–3 minutes to slightly thicken, stirring.

Temper egg yolks

In a small bowl whisk together 3 egg yolks and 1 cup freshly grated Parmesan until smooth. Slowly ladle about 1/3 cup of the warm cream mixture into the yolk-Parmesan mixture while whisking constantly to temper the yolks (this prevents scrambling).

Finish sauce

Return the tempered yolk-Parmesan mixture to the skillet with the remaining cream over very low heat. Stir constantly until the sauce is glossy and coats the back of a spoon, about 1–2 minutes. Keep heat low — do not let sauce boil or the eggs will scramble. Taste and add salt if needed (remember bacon and Parmesan are salty). If sauce seems too thick, whisk in reserved pasta water, 1–2 tbsp at a time, until desired consistency is reached.

Combine pasta, peas and bacon

Add the drained spaghettini and cooked peas into the skillet with the sauce. Toss gently using tongs or two forks to fully coat the pasta. Add the reserved crisp bacon pieces and toss again. If sauce needs loosening, add more reserved pasta water 1 tbsp at a time until the sauce clings nicely to the strands.

Serve immediately: Divide among plates or bowls, top with extra Parmesan (1/4 cup) and freshly ground black pepper to taste. Serve hot.