Here’s the thing about carbonaras, they’re easy to make but everyone over complicates it. This recipe is so easy that if you’re broke, tired, haven’t been to the grocery store in a while or maybe you’re just a terrible cook … you can still make it. Granted you have the necessary ingredients of course.
My only words of advice and caution are to constantly toss your pasta or spaghetti squash while pouring in your sauce mixture. This is very important because if you don’t the egg inside the sauce will literally begin to cook and you’ll have scrambled eggs. You don’t want that so keep that pasta moving! Also, towards the end of the recipe I would recommend taking your food off the heat about two minutes prior to pouring in your sauce mix so the pan and pasta or squash isn’t so hot that it does begin to cook the egg. I’ve found that the residual heat from all the cooking you’ve done prior to this step is more than enough to cook the sauce. Oh, one more thing, if you do choose to use squash you will need a thickening agent for the sauce so a combination of 1/4 cup of water, dash of salt and 2 tablespoons of cornstarch will give you the same consistency as pasta water just make sure to mix it well. And that’s it! So happy cooking and let me know how you like this recipe!
- 1 large spaghetti squash or 2 cups of low carb pasta of your choosing
- 2 large egg yolks
- 1/2 cup of shredded parmesan cheese
- 4 cloves of chopped or minced garlic
- 2 cups of pancetta or thick cut bacon cut into small-medium sized bits
- 1 tablespoon of butter
- 4 teaspoons salt and pepper or to taste
- Preheat oven to 375, cut spaghetti squash in half and lightly cover all surface area with melted butter or olive oil, salt and pepper to taste. Cook until tender about 13-20 minutes or cook pasta as instructed
- Slice bacon or pancetta into small-medium pieces and cook over medium heat in a large pot with butter until tender but not crispy, drain leaving some grease in pot
- Return meat to pot and add garlic cooking on low heat until garlic is fragrant, about 5 minutes, turn off heat
- Once spaghetti squash is cooked remove from oven and shred with two forks or strain pasta reserving 1/4 cup of pasta water
- Put spaghetti squash on cheese cloth or paper towel and squeeze out excess water
- Place pasta or squash into large pot with meat and garlic, toss to coat evenly
- Combine egg yolk and about 4 tablespoons of parmesan and 1 tablespoon of pasta water or cornstarch slurry, mix well
- Slowly add the egg and cheese mixture to pasta or squash tossing constantly
- Add more pasta water, cornstarch slurry or parmesan cheese until sauce is how you want
- Season with salt and pepper to taste, top with parmesan, bacon or pancetta and serve
That’s it guys, it’s really that simple and honestly the thing that takes the longest is cooking the spaghetti squash if you choose to use that. This sauce can be used on regular pasta too, it’s just a simple carbonara sauce so use it whenever and use it often!
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