According to TODAY's Matt Lauer, who showed Megyn Kelly how to make this pasta, the hardest part of the dish is boiling the water! This pasta is ready in minutes, and is a yummy and filling option any night of the year.
Swap option: Pasta carbonara is often made with guanciale (cured pig cheek/jowl) but pancetta or bacon are great substitutes. Spaghetti is the usual pasta but different pastas can be used such as fettuccine, rigatoni, linguine, bucatini.
- 1 pound spaghetti (or linguine, bucatini, fettuccine)
- 1 cup parmesan, grated
- 8 ounce bacon slices, cut 1 inch thick crosswise (about 6 slices, or 4 thick-cut slices)
- 2 eggs
- 2 yolks
- Kosher salt and freshly ground pepper
- 1/4 cup flat leaf parsley, chopped
- Pinch of crushed red pepper
1.Cook spaghetti according to directions, making sure to cook to al dente in heavily salted water.Meanwhile, cook the bacon pieces in a sauté pan over medium heat, until lightly browned and crispy, about 5 minutes.
2. Remove and add to a small bowl.
3. Add drippings to bowl as well, to help flavor the pasta.
4. In a large bowl, beat the egg yolks, eggs and half of the cheese.
5. Remove pasta, when al dente, from pot with tongs and add to the bowl with egg/cheese mixture.
6.Reserve pasta water to add to sauce, as needed.
7.Working quickly, toss to combine, so that the heat of the pasta cooks the egg mixture. 8.Add bacon and drippings and toss.
8. Ladle in hot pasta water, if needed to create a creamy sauce.
9. Add salt and pepper to taste, parsley and remaining cheese and toss to combine.
10. Serve immediately.