SHE HAS CRAVINGS

PASTA CARBONARA

I’ll admit it; I’m a little bit of a carbonara snob. Growing up in Malaysia, I’ve seen carbonara made with cream more times than I can count (which, lovingly, is just Alfredo). This version stays true to what I love about a proper carbonara: silky eggs, salty parmesan, plenty of black pepper, and crispy streaky beef or beef bacon coming together into a naturally creamy sauce, no cream in sight. Best enjoyed straight from the pan, preferably with someone you love (or entirely to yourself).

INGREDIENTS

  • 200g pasta (boiled in generously salted water until al dente, pasta water reserved)
  • 150g streaky beef / beef bacon
  • 1 whole egg + 2 egg yolks
  • 100g grated parmesan cheese
  • Black pepper, to taste

HOW TO MAKE IT

  1. Bring a large pot of water to a rolling boil. Season generously with salt and cook the pasta until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, heat a pan over medium heat and cook the streaky beef/beef bacon until golden and crisp. Turn off the heat temporarily.
  3. In a bowl, whisk together the whole egg, egg yolks, parmesan cheese, and a generous amount of black pepper.
  4. Turn the heat back on for the pan (make sure it’s on low heat) with the streaky beef/beef bacon and add the drained pasta directly into the pan.
  5. Pour in the egg and cheese mixture and toss quickly to coat the pasta evenly.
  6. Add reserved pasta water a little at a time, tossing continuously until a silky, creamy sauce forms.
  7. Adjust the consistency with more pasta water if needed. Finish with extra parmesan and black pepper before serving.

Watch the video HERE.

FAQ

  1. Can I use other cuts of beef instead of beef bacon?
    Yes. Beef pastrami or thinly sliced beef can work, but streaky beef/beef bacon gives the best balance of crispness and flavour.
  2. Why isn’t there salt added directly to the pasta or sauce?
    The pasta water does all the seasoning here. Cooking the pasta in generously salted water flavours the pasta from the inside out, and that same starchy water helps bring the sauce together. Between the pasta water, parmesan, and beef bacon, extra salt usually isn’t needed.
  3. Why did my carbonara turn scrambled?
    This usually means the pan was too hot. Always lower down the heat before adding the egg mixture and toss quickly so the sauce turns silky, not eggy.
  4. Can I add cream to this recipe?
    This one’s a no – sorry! A proper carbonara gets its creaminess from eggs, cheese, and pasta water -cream would make it an Alfredo.
  5. What pasta works best for carbonara?
    Spaghetti is classic, but fettuccine, linguine, or rigatoni work beautifully.
  6. Can I reheat carbonara?
    Carbonara is best eaten fresh. If reheating, do so gently over low heat with a splash of water to loosen the sauce without scrambling the eggs.