Treat-Yo-Self Pasta Carbonara
By Tim ChinPublished on July 10, 2016
Yield
Serves 1
Ingredients
Before You Begin
This recipe uses our Runny Yolk Sauce to create a silky, rich, creamy (over-the-top) pasta carbonara. This makes enough for one generous portion, but the recipe may be scaled up proportionally.
Instructions
- Add pancetta to cold 10-inch nonstick skillet and cook over medium heat until meat is browned and crispy and fat is rendered, 6 to 8 minutes. Transfer pancetta to paper towel-lined plate and set aside.
- Meanwhile, bring 2 quarts water to boil in large pot. Add pasta and 1½ teaspoons salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return to empty pot. Stir in pancetta, Runny Yolk Sauce, ¼ cup reserved cooking water and Parmesan, and toss to thoroughly combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve with extra Runny Yolk Sauce and Parmesan.
Yield
Serves 1Ingredients
Ingredients
Ingredients
Why This Recipe Works
In the throes of fatigue, laziness, or late-night inebriation, there are few better meals than pasta with eggs, cheese, and a little crispy pork. And in the wise words of Tom Haverford and Donna, it’s important to treat yo self. We took classic pasta carbonara and put our own decadent twist on it by incorporating our good-on-everything Runny Yolk Sauce, so it’s faster, easier, and richer for when you need it most. When stirred together, the Runny Yolk Sauce and starchy pasta water create a thick, emulsified, pasta-coating sauce.
Before You Begin
This recipe uses our Runny Yolk Sauce to create a silky, rich, creamy (over-the-top) pasta carbonara. This makes enough for one generous portion, but the recipe may be scaled up proportionally.
Instructions
- Add pancetta to cold 10-inch nonstick skillet and cook over medium heat until meat is browned and crispy and fat is rendered, 6 to 8 minutes. Transfer pancetta to paper towel-lined plate and set aside.
- Meanwhile, bring 2 quarts water to boil in large pot. Add pasta and 1½ teaspoons salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return to empty pot. Stir in pancetta, Runny Yolk Sauce, ¼ cup reserved cooking water and Parmesan, and toss to thoroughly combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve with extra Runny Yolk Sauce and Parmesan.
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