Foolproof Cheesy Carbonara

Pasta Carbonara garnished with a sprig of parsley

 

Pasta Carbonara garnished with a sprig of parsley

 

When I’m feeling particularly hedonistic, I find myself time and time again throwing together pasta carbonara for a decadent meal.  One day I found myself in the midst of putting it all together when I discovered that there just wasn’t enough Parmesan cheese to make it to my liking.  Still, the bacon was crisping and the egg yolks and cream were mixed together (yes, I use cream as controversial as that may be to use in a carbonara).

 

There was no going back.  As sinful as it may be, I must make it. Being resourceful I did my best scouring and found a suitable cheese substitute-chevre.  I know you might be skeptical but the results were surprisingly sublime. By simple adding 2 tablespoons of that soft goat cheese to the egg yolk and cream mixture resulted in one of the best pasta carbonaras I have ever eaten.  Now I can’t make it any other way.

 

This pasta dish is smokey and salty from the bacon, creamy and unctuous from the egg yolk and cream and glossed in cheesy deliciousness from the chevre that lightly coats every strand of long pasta.  I can’t get enough of it and I bet once you have tried it yourself, you’ll feel the same way.

 

Pasta Carbonara garnished with a sprig of parsley


egg yolks in a bowl
Separate egg yolks from whites and put into a medium sized bowl.
egg yolks, goat cheese and cream in a bowl
Add cream and 2 tbsp of chevre to the egg yolks and mix until thoroughly combined. Set aside.
Sliced onions, bacon and a pat of butter on a plate
Cut bacon, lardons, pancetta or guanciale into smaller pieces (about 1 in/2 cm squared).
raw onions and bacon frying in a pan
In a large pan, cook bacon with thinly sliced onion and butter on medium heat.
Browned bacon and onions frying in a pan
Cook until bacon is slightly crispy and onions have carmelized in the fat.
Cooked pasta added to cooked bacon and onions
Meanwhile, while bacon is cooking, fill a large pot with water.  Bring to a boil over high heat and add pasta*.  Cook until al dente or until you have achieved the desired texture.  DO NOT DRAIN. When bacon has crisped and the pasta has cooked, turn heat to high**.  Take the pasta straight from the water and put into the saucepan with the bacon.  Stir and let the pasta get coated in the bacon fat (about 2-3 minutes).  Turn off heat.
egg and cream mixture added to pan with pasta
Add egg yolk mixture to pasta and toss to combine
pasta being tossed with egg and cream mixture
The egg yolks and cream will quickly cook in the hot pan with the hot pasta and the chevre will coat everything in a cheesy deliciousness
Plate and serve right away. Carbonara waits for no man.

 

 

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Pasta Carbonara garnished with a sprig of parsley

Foolproof Cheesy Carbonara


  • Author: Spicepaw
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: Serves 3-4 1x

Description

A foolproof way to get creamy, cheesy Carbonara pasta each and every time. Perfect for a quick dinner when you want to indulge. #pasta #bacon #easydinners #familydinners #cheese #quickrecipes


Scale

Ingredients

  • 8 strips of streaky bacon (or equal amounts pancetta, smoked pork belly, guanciale or lardons)
  • 1 small onion (thinly sliced)
  • a pat of butter
  • 400g pasta (spaghetti, linguine, or fettuccine work best)
  • 5 egg yolks
  • 200ml cream
  • 2 tbsp chevre (goat’s cheese)

Instructions

  1. Separate egg yolks from whites and put them into a medium-sized bowl.
  2. Add cream and 2 tbsp of chevre to the egg yolks and mix until thoroughly combined. Set aside.
  3. Cut bacon into smaller pieces (about 1 in/2 cm squared)
  4. In a large pan, cook bacon with thinly sliced onion and butter on medium heat.  Cook until bacon is slightly crispy and onions have caramelized in the fat.
  5. Meanwhile, while bacon is cooking, fill a large pot with water.  Bring to a boil over high heat and add pasta*.  Cook until al dente or until you have achieved the desired texture.  DO NOT DRAIN.
  6. When the bacon has crisped and the pasta has cooked, turn heat to high.  Take the pasta straight from the water and put it into the saucepan with the bacon.  Stir and let the pasta get coated in the bacon fat (about 2-3 minutes).  Turn off heat.
  7. Add egg yolk mixture to pasta and toss to combine. The egg yolks and cream will quickly cook in the hot pan with the hot pasta and the chevre will coat everything in a cheesy deliciousness
  8. Eat and enjoy! Serves 2-4.

Notes

  1. Make sure to salt your pasta water.  My rule is 1 tbsp of sea salt per 2 liters.
  2. If you find yourself with a lot of bacon grease, remove 1-2 tbsp.  You don’t want anymore than 1 tbsp of fat from the bacon.
  • Category: Pasta
  • Method: pan saute
  • Cuisine: Italian/French

Keywords: Carbonara, pasta, bacon, quick, easy, cream, goat cheese, chevre

 

 

Yum

 

2 Comments Add yours

  1. mistimaan says:

    Looks tasty

    1. Natasha says:

      Thanks. I know it is not the ‘traditional’ recipe but I love this version. It’s a family favorite too 🙂

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