Chef Rocco DiSpirito is in a rush to get this four ingredient spaghetti carbonara (AKA bacon, egg and cheese pasta) on your table in no more than fifteen minutes! This is one of the fastest CookTracks meals yet!
If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.
COOK’S NOTE: Have your pot of water on the stove and set to boil before the start of the episode.
Makes 2 servings
Ingredients
- 2 oz guanciale, pancetta, or bacon, cut into 1 1/2” x 1/2” strips.
- 6 oz dry spaghetti
- 3 egg yolks
- 1/4 cup grated pecorino Romano or Parmigiano Reggiano cheese
- Fresh black pepper
EQUIPMENT ESSENTIALS
- Large Pot
- Sauté pan
- Large bowl
- Whisk or fork
- Tongs
INSTRUCTIONS
Boil pasta in 3 quarts of lightly salted water.
Sauté guanciale until translucent and tender.
Place egg yolks and pecorino in a large bowl. Mix them together with a fork or whisk.
When pasta is 90% cooked, using tongs remove from water (allow water to adhere) and add to egg & cheese mixture. Toss until sauce is creamy, add guanciale and fat, and season with black pepper.
Serve in two bowls with more pecorino and fresh black pepper.
Fifteen Minute, Four Ingredient Spaghetti Carbonara
Chef Rocco DiSpirito is in a rush to get this four ingredient spaghetti carbonara or bacon, egg and cheese pasta, on your table in no more than fifteen minutes!
Type: pasta
Cuisine: Italian
Keywords: Spaghetti, Carbonara, Rocco DiSpirito
Recipe Yield: 2 Servings
Preparation Time: PT10M
Cooking Time: CT15M
Total Time: TT25M
Recipe Ingredients:
- 2 oz guanciale, pancetta, or bacon, cut into 1 1/2” x 1/2” strips
- 6 oz dry spaghetti
- 3 egg yolks
- 1/4 cup grated pecorino Romano or Parmigiano Reggiano cheese
- Fresh black pepper
Recipe Instructions: Boil pasta in 3 quarts lightly salted water. Sauté guanciale until translucent and tender. Place egg yolks and pecorino in a large bowl. Mix them together with a fork or whisk. When pasta is 90% cooked, using tongs remove from water (allow water to adhere) and add to egg & cheese mixture. Toss until sauce is creamy, add guanciale and fat, and season with black pepper. Serve in two bowls with more pecorino and fresh black pepper.
4.8
