Authentic Carbonara
Authentic Carbonara
Authentic Carbonara with No Cream Needed!
Long time no see! Today, I’m going to show you how to make authentic Carbonara using ingredients I had at home. It’s perfect for welcoming guests! This recipe skips the cream and relies on the rich flavors of egg yolks, cheese, and bacon for a truly satisfying dish.
Main Ingredients- 4 strips thick-cut bacon (approx. 150-200g)
- 1/4 medium onion
- 2 cloves garlic
- Pasta (Fettuccine or Spaghetti) enough to cover a 500-won coin (approx. 80-100g per serving)
- 1 fresh egg yolk
Seasoning & Sauce- 1.2-1.6 liters water
- 1.5-2 Tbsp salt (for boiling pasta)
- Coarsely ground black pepper (freshly ground recommended)
- 0.5 Tbsp sugar (for egg mixture)
- A little olive oil or cooking oil
- 1.2-1.6 liters water
- 1.5-2 Tbsp salt (for boiling pasta)
- Coarsely ground black pepper (freshly ground recommended)
- 0.5 Tbsp sugar (for egg mixture)
- A little olive oil or cooking oil
Cooking Instructions
Step 1
First, prepare the water for boiling the pasta. In a large pot, add 1.2 to 1.6 liters of water. Once it comes to a rolling boil, add 1.5 to 2 tablespoons of salt. This is crucial for seasoning the pasta as it cooks.
Step 2
Thinly slice the garlic and finely julienne the onion. Having your ingredients prepped like this will make the cooking process much smoother.
Step 3
Cut the bacon into bite-sized pieces, about 1-1.5 cm wide. Cutting it too thin might cause it to burn easily, so aim for a moderate thickness.
Step 4
Once the water is boiling vigorously, add the pasta. Gently stir to prevent sticking, and add a tiny splash (about 1 teaspoon) of olive oil or cooking oil to help the pasta cook up perfectly al dente. Cook for about 8 minutes over high heat, aiming for an al dente texture – meaning it should still have a slight bite in the center.
Step 5
While the pasta is cooking, heat a separate pan over medium heat. Add the chopped bacon and start rendering the fat, stirring occasionally. Cook for about 2-3 minutes until the bacon is slightly crispy and has released its fat. If there isn’t much fat, you can add about 1 tablespoon of olive oil or cooking oil.
Step 6
Once the bacon has rendered a good amount of its fat, add the julienned onion and sliced garlic to the pan. Sauté for about 2 more minutes until the onion becomes translucent and the garlic is fragrant. Keep the heat at medium.
Step 7
When the pasta is cooked al dente, use tongs or a pasta strainer to lift it directly from the boiling water into the pan with the bacon and vegetables, draining off excess water.
Step 8
Add about one ladleful (around 100ml) of the pasta cooking water (pasta water) to the pan. This starchy water is key to creating a smooth sauce and emulsifying the ingredients.
Step 9
Generously sprinkle coarsely ground black pepper over the pasta. Then, turn off the heat completely. Let the pan cool down for about 30 seconds to 1 minute to prevent the eggs from scrambling. This resting period is crucial for achieving a creamy sauce.
Step 10
In a separate bowl, crack the egg yolk and add 0.5 tablespoon of sugar. Whisk well until smooth. The sugar helps to balance the richness and cut through any potential eggy flavor.
Step 11
Once the pan has cooled sufficiently, pour the prepared egg yolk mixture over the pasta and immediately toss everything together quickly. Crucially, do not turn the heat back on! The residual heat from the pan and the pasta water will cook the egg yolk gently, creating a luscious, creamy sauce that coats the pasta beautifully. Toss until everything is well combined. Your authentic Carbonara is ready to enjoy!
