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Pasta Carbonara is a lot of things - but most importantly, it's my wife's favorite Pasta Dish. Basically, that means that I better be able to make it taste good, lol! While this recipe is not 100% authentic (they did not traditionally use onion or garlic.. but oh well!) it IS packed with flavor and I am confident that you will enjoy it! Now let's #MakeItHappen I Host Weekly Virtual Cooking Classes. You can sign up via Patreon here or if you just want to Support The Show: https://www.patreon.com/Mrmakeithappen Don't forget to Subscribe, enable notifications, and give this video a thumbs up! Please take a moment to SHARE my channel to your friends and family! Thanks for your support. Shop all of my Recipe E-Books - on sale now! www.mrmakeithappen.blog/shop FOLLOW ME!!!!!! Instagram: @_MrMakeItHappen_ Twitter: @MrMake1tHappen TikTok: @MrMakeItHappenCooks Blog: www.mrmakeithappen.blog Purchase Merch here - https://www.bonfire.com/make-it-happen Music By: Website: www.MarcDBeats.com Soundcloud: www.soundcloud.com/urkeljuice Shopping List: 12 oz thin spaghetti 4 oz Pancetta and 4-6 oz guanciale (or 4-6 strips thick cut bacon!) 1-2 tbsp minced garlic or garlic paste (optional but delicious) 2 whole eggs 2 egg yolks 1 cup pecorino romano cheese 1/2 cup parmesan cheese 1/4 cup diced parsley 1/2 onion diced (optional) 1 cup pasta water salt & pepper Directions: In a large pot of boiling salted water, cook your pasta to package instructions. Drain well and reserve 1 cup of the pasta water. Toss with a tablespoon of butter or olive oil so that the noodles don't stick and set aside. Whisk together eggs, yolks, and pecorino romano cheese and set aside. Next, fry up your bacon or pancetta/guanciale until crispy and fat has rendered (over medium heat). Remove meat from skillet and leave behind the flavor (fat). Add diced onion and cook 2-3 minutes or until tender. Next, add in your garlic and cook for another minute. Add a splash of the pasta water and then add your pasta. Toss to coat in the bacon fat and onion/garlic mixture. Reduce heat to low or turn off completely. Begin to incorporate your cheese and egg mixture until a creamy sauce forms. Do not do this over high heat - you do not want to scramble the eggs! Low and slow makes all the difference here! The residual heat will cook the eggs to a safe level to consume. Once everything is mixed together, season to taste and garnish with fresh parsley. Enjoy!
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