Quick & Easy Spaghetti alla Carbonara Recipe (Authentic Italian Pasta Dish)(The REAL DEAL)

  This time, I'm coming to you with an all-time classic Italian Pasta dish! For all you Pasta lovers, this is the real deal! One of the most delicious recipes ever! None other than Spaghetti alla Carbonara. This dish was popularized during 1944, when Italy was freed by the allied powers, as American officers requested it. Since then, it has been known as "coal miner's spaghetti," in some parts of the U.S. Traditionally, it is prepared using either, guanciale, pancetta, or bacon. If you don't have pancetta on hand, you can use bacon. No worries! Let's get started!

For this recipe you'll need:
                                           1 Pack of Spaghetti
                                           2 Cloves Garlic (minced)
                                           1 Pack Bacon or, 1 1/2 lb guanciale, or pancetta
                                           3-4 Egg Yolks
                                           2 Tbsp Parmigiano Reggiano
                                           2 Tbsp Pecorino Romano
                                           1 Tspn freshly cracked black pepper
                                           1/4 Cup reserved Pasta water

First, you'll need to fill a pot with cold water, set it on the stove on high heat until scalding. When the bubbles start forming, you'll salt the water. Approximately 1 tablespoon per cup of water is needed. The water should look like sea water. While that's boiling, you'll need to cut the bacon down to one inch pieces, or cubes. Turn the pan on to medium high heat, and transfer the bacon to cook. Make sure you cook it down until the fat has rendered. You may discard some of the fat using a skimmer, or place a lid on the pan with a centimeter cracked open, to drain the fat so, you won't lose the bacon. This step is optional, as fat equals flavor. Plus, if you counter balance the fat, with exercise, your body will end up burning this off. The key is to stay active, and eat whatever you like, but in moderation. This amount feeds an entire family of four, with some leftovers. The portioning is entirely up to you.

Once the bacon has started to foam, that's your visual cue that it has finished cooking. I guess, you can call this a pro tip! Now, turn off the heat, place the bacon back in the pan, and add the garlic, to soften, for about 30 seconds. Do not discard the entire oil amount, you're going to need some for the garlic. In a separate bowl, place 3 to 4 egg yolks and, the cheese then give it a good whisk. Set aside, once the pasta is cooked. I advise about 7 minutes if working with dry boxed pasta, 1 1/2 - 2 minutes for fresh pasta. I used some of my handmade spaghetti for this, but you can use any long pastas, you'd like. Drain the pasta in a colander, then set aside, reserve some liquid, about a quarter cup and, set aside. You'll need to gradually add this back in the pasta. Add the liquid, then slowly drizzle some of the egg mixture in, give it a few good tosses to incorporate, then add the bacon and, garlic mixture, toss, again. Make sure to toss until pasta is thoroughly coated with the mixture. finally, add the freshly cracked black pepper, and you're ready to plate up!

WATCH THE VIDEO BELOW FOR SOME MORE TIPS!

  
I usually serve this family style, but you can choose to use separate portions. I hope you've enjoyed this recipe for Spaghetti alla Carbonara, and I'll see you in the next video! Thank you, and Bon Appetit!