Poor Man's Carbonara
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By Elliott Neal
Poor Man's Carbonara
18 steps
Prep:1hCook:10min
Disclaimer:
If you are Italian, you may as well keep scrolling, because this is not traditional without the Guanciale. Guanciale is so difficult to find in most places, so I sub it with my home made bacon. Likewise a good Parmigiano-Reggiano or Pecorino-Romano are hard to find as well.
With that being said, this is still a delicious dish and one of my families favorites.
Notes: Ideally you would be cooking the the bacon before you plunge your noodles and pull the noodles from the water directly into the sauce pan. You will likely not need to add pasta water if this is done. Letting the noodles get cold and then reheating them may cause them to get soggy and fall apart, so the cook time of the noodles in the water is extremely important. Also, don't worry, the residual heat from the sauce pan will cook the eggs, but if you do not constantly mix, you could have scrambled cheese eggs on your hands. No pressure ;)
Pairing:
- Dry red wine such as a merlot.
Sides:
- Salad
- Garlic Bread.
README: I do not often add direct step by step instructions, temperatures to cook on, what utensils to use, specific timings, etc. Because there is no recipe for success in the kitchen. There are too many factors at play, and as you hone your skills, these things will matter less and less. My recipes are guidelines that I hope inspire you to branch out and try new things. However, what specifics I do add in the recipe is likely of greater importance and should be followed. Technique is the hardest part, and practice makes perfect.
Updated at: Thu, 17 Aug 2023 01:06:30 GMT
Nutrition balance score
Unbalanced
Glycemic Index
73
High
Glycemic Load
39
High
Nutrition per serving
Calories620.4 kcal (31%)
Total Fat29.9 g (43%)
Carbs53 g (20%)
Sugars0.8 g (1%)
Protein31.5 g (63%)
Sodium766.7 mg (38%)
Fiber1.8 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
For the Pasta
For the Sauce
Instructions
For the Noodles
Step 1
Combine flour and eggs in a mixing bowl and mix until a dough ball forms. If the dough looks a bit dry and is not forming the ball, add a teaspoon or two of water.
Step 2
Wrap in cling wrap and let rest for 30 minutes or until the dough relaxes.
Step 3
Cut into 4 equal pieces with a bench scraper.
Step 4
Roll each piece into a sheet with a pasta roller dusting with flour as needed. Do this incrementally until it is at level 5 or 6 thickness.
Step 5
Cut the sheets in half and square up the edges. The sheets should be about 12 inches in length.
Step 6
Run the sheets through a wider noodle pasta cutter such as fettuccine or tagliatelle.
Step 7
Dust the noodles as they come out of the cutter and place on a sheet tray in individual nests.
Step 8
Bring about a half gallon of water to a boil adding about a tablespoon of salt.
Step 9
Add the noodles to the boiling water and cook for 1 minute or until al dente.
Step 10
Immediately remove from boiling water and let drain. retain a cup of pasta water to help thicken the sauce.
For the Sauce
Step 11
Shred the cheese.
Step 12
Add 1 to 2 large eggs to the cheese until a paste forms. Set aside.
Step 13
Slice the bacon into chunks and place into a cold skillet.
Step 14
Cook the bacon until desired texture is reached. (not too soft, and not crunchy.)
Step 15
Add the noodles to the sauce pan with some pasta water.
Step 16
Heat through adding a bit of more pasta water if needed.
Step 17
Remove from heat and add the egg and cheese mixture stirring with tongs until creamy.
Step 18
Add a bit of the freshly grated pepper and serve immediately. Top with extra grated parmesan and pepper if desired. (I prefer it to be very peppery)
Notes
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