About YUU日本語
Carbonara
Serves 2 · About 20 min
A sauce of eggs and grated parmesan tossed with freshly boiled spaghetti and bacon. The trick for a smooth sauce is to mix after turning off the heat.
① Boil water and make the sauce→② Boil the spaghetti→③ Cook the bacon→④ Turn off the heat and mix with the eggs→⑤ Sprinkle with pepper
What to buy
Meat & eggs
Dry pasta & dairy
Seasonings
Check what you already have
Tap an item to check it off (checks clear when you close the page).
How to make it
1
Boil water and make the egg sauce
- Put 2 L water in a large pot over high heat
- Crack 2 eggs into a bowl, add 4 tbsp grated parmesan and 3 tbsp milk, and mix well with cooking chopsticks
- On the cutting board, cut the bacon into 1 cm wide sticks
How to tell it's doneNo lumps of egg white, and the cheese is mixed in to make a smooth yellow liquid.
2
Boil the spaghetti
- When it boils, add 1 tbsp salt, put in the spaghetti spread out like a fan, and loosen with chopsticks
- Turn to medium heat so it doesn't boil over, and boil for the time on the package
- Before draining, scoop out 4 tbsp of the pasta water with a ladle and save it
How to tell it's doneEat 1 strand: the center is not hard.
3
Cook the bacon
- While the noodles boil, put 2 tsp olive oil and the bacon in a frying pan over medium-low heat
- Cook, turning now and then, then add 1/2 tsp garlic and stir-fry for 30 seconds
- Turn off the heat and add 2 tbsp of the saved pasta water
How to tell it's doneThe edges of the bacon are nicely browned, and clear fat has come out.
Be carefulAdding the pasta water makes the oil splatter. Turn off the heat before adding it.
4
Mix with the eggs with the heat off
- Put the drained spaghetti in the frying pan with the bacon, mix with tongs, and wait 30 seconds (so it cools a little)
- Add all the egg sauce from step 1 and keep mixing quickly with tongs, with the heat still off
- If the sauce is still watery, turn to very low heat, mix for 10 seconds, and turn off the heat. Repeat until it gets thick and creamy
- If it starts to get stiff, add 1–2 tbsp of the rest of the pasta water to loosen it
How to tell it's doneThe sauce is thick and creamy and coats the noodles, and no runny raw egg is left at the bottom of the pan.
Be carefulIf you add the eggs over strong heat, they set right away and become crumbly scrambled eggs.
5
Serve and sprinkle with black pepper
- Put on plates and sprinkle with as much coarse ground black pepper as you like (about 1/4 tsp is a guide)
ReadyThe sauce gets stiff as time passes, so eat right away.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
It turned into crumbly scrambled eggsThe heat was too high in step 4. Next time, always turn off the heat before adding the eggs.
The sauce is runny and seems rawNot heated enough in step 4. Mix over very low heat 10 seconds at a time until thick and creamy.
The sauce gets stiff and clumpyNot enough pasta water. Add the saved pasta water 1 tbsp at a time to loosen it. Next time, save more pasta water.
Too saltyThe bacon and cheese are salty. Next time, reduce the salt for boiling to 2 tsp.
Was this recipe helpful?
This site is free with no ads. If you like, you can support it with a tip.
☕ Send a tip Choose how many cups. Everything stays free to read.Made by YUU, a teen who loves cooking → About me