PUBLISHED 12/28/2019
Carbonara is an old, traditional sauce from Rome that is made with only a few ingredients. However, it still comes with a wonderful rich and comforting flavor! This Perfectly Imperfect recipe is close to the traditional method except for the addition of Parley and Smoked Salmon in place of the Guanciale/Panchetta. This dish is elegant enough to entertain with but so incredibly simple that it can be whipped up in minutes for a busy week-night dinner as well!!
PREP TIME: 5 minutes
COOK TIME: 10-12 minutes
SERVINGS: 4
ingredients
- 1 lb Pasta (Spaghetti or Linguine)*
- 1 Egg
- 4 Egg Yolks
- 3/4 – 1 cup Pecorino Romano Cheese (grated)**
- 4-6 oz Smoked Salmon (cut into small pieces)***
- 1 handful Parsley (finely chopped)
- Salt and Pepper to taste (but lots of Pepper)
- drizzle of Olive Oil (optional)
- 1 additional Egg Yolk per serving (optional)****
*Spaghetti is the traditional pasta for this dish but Linguine could be substituted if you prefer something other than Spaghetti. Even Bucatini would be OK.
**Again, Pecorino (Sheep’s milk cheese) should be used, BUT if you prefer to use Parmesan instead make sure to season with a bit more salt.
***If you do not want to use Salmon, use the same amount of Panchetta (Italian bacon) or Bacon cut into cubes. Cook them in a hot pan until nice and crispy and set aside on a paper towel until you’re ready to add them to the Eggs.
****The hot Pasta and pasta water will cook the Eggs when you mix it all together, so don’t be afraid to add this. It will be like eating a poached egg or a runny fried egg.
instructions
- In a large pot bring water to boil and heavily season with Salt. Cook Spaghetti according to box until al dente (1 minute below the box time or the lowest of the 2 times.) Reserve 1/2 cup pasta water.
- While the Pasta is cooking, whisk Egg and Yolks together in a medium sized bowl. Then whisk in grated Cheese, Parsley, Salt and lots of Pepper.
- Add in the Smoked Salmon and set aside until the Pasta has finished cooking.
- After draining the Pasta, add a drizzle of Olive Oil to the noodles to prevent them from sticking and allowing the sauce to smoothly coat the whole noodle.
- Add the Pasta back to the pot, pour in the sauce, and mix. Add small amounts of the pasta water until the sauce has thinned out to your liking. Season with more Salt and Pepper and grated cheese to taste.
- Plate each portion of Pasta making a small cup at the top. Add 1 Yolk to each portion and ENJOY!!
Did you make this recipe? Please share any comments or suggestions below!!
Looks like a great recipe, Liz! Think I’ll try it with the Panchetta, though! Recipe saved!
Ford,
You are never going to believe that something so easy can be so good! And it will be really delicious with meaty, salty panchetta for sure! Post of picture if you can…I’d love to see it 🙂