Description
A creamy, restaurant-quality carbonara pasta designed specifically for meal prep. This recipe uses proper tempering techniques to ensure the sauce remains smooth and delicious when stored and reheated for up to five days.
Ingredients
Scale
- 500 grams (1.1 lbs) dried spaghetti or rigatoni
- 300 grams (10.5 oz) guanciale, pancetta, or thick-cut bacon, cubed
- 4 large eggs, room temperature
- 100 grams (3.5 oz) Pecorino Romano cheese, freshly grated
- 2 teaspoons freshly cracked black pepper
- Salt for pasta water
- Water for boiling pasta (approx. 4 liters)
Instructions
- Heat a large skillet over medium heat and add the cubed guanciale or bacon. Render the fat slowly for 8-10 minutes until golden and crispy.
- Remove the crispy meat with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the pan.
- In a large mixing bowl, whisk the 4 eggs vigorously. Add the grated Pecorino Romano cheese and black pepper. Whisk until a thick, paste-like consistency forms.
- Bring a large pot of salted water to a rolling boil. Cook the pasta 1-2 minutes before al dente. Reserve one cup of starchy pasta water before draining.
- Turn off the heat under the skillet. Add the drained pasta to the skillet with the bacon fat and toss to coat.
- Quickly pour the hot pasta into the bowl with the egg and cheese mixture. Add half of the crispy bacon. Immediately toss and stir with tongs to gently cook the eggs and create a creamy sauce. Add reserved pasta water if too thick.
- Taste and adjust seasoning with more black pepper if needed. Let the pasta cool in the bowl for 10 minutes, stirring occasionally.
- Once cooled to room temperature, divide into 5 airtight containers. Top with remaining crispy bacon and press plastic wrap directly onto the surface to prevent drying.
Notes
Ensure the pan is off the heat when adding the egg mixture to prevent scrambling. Use freshly grated cheese for best melting. Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat with a splash of water on medium power to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion (approx. 1
- Calories: 650
- Sugar: 2
- Sodium: 900
- Fat: 35
- Saturated Fat: 12
- Carbohydrates: 60
- Fiber: 3
- Protein: 35
Keywords: carbonara, meal prep, pasta, bacon, egg sauce, italian food, lunch prep, easy dinner