I am an honorary Italian in my boyfriend’s very Italian family, simply for my unfaltering love for pasta. Similar to my (now conquered) fear of poaching eggs, I always thought carbonara was best left to the professionals. But having spent more time around the house this year since I was, oh I don’t know, 10, I finally decided to give it a whirl, determined to master homemade carbonara. It wasn’t a disaster. On the contrary, it actually turned out so well that I’ll be happy making this carbonara frequently, for the 2 of us as well as when company is over!
I used the Delish Easy Spaghetti Carbonara recipe, because I was already a little anxious over trying carbonara for the first time, so the word ‘easy’ being in the recipe title eased my nerves a little. The whole process was very simple, as the name suggests. It was an easy recipe to follow that didn’t take long to prepare, and was probably the tastiest carbonara I’ve ever had, thanks to tossing the pasta in the bacon fat. The step that always concerned me was adding the egg mixture to a hot dish, in fear of scrambling the eggs (if I’m being honest, had things gone wrong, a scrambled egg and bacon pasta sounds like a breakfast of champions..) but as long as you remove the skillet from direct heat and toss the pasta vigorously until completely combined, scrambling really isn’t an issue.
The one disclaimer I do feel the need to share: eat this pasta fresh. It is not the best leftover pasta, which was a sad discovery because I LOVE taking leftover pasta to work for lunch the next day. Likely due to the egg and parmesan cheese mixture, the noodles are relatively stiff, even after reheating.
Are there any recipes you have been hesitant to try? Because I’m here to tell you, once you get past the initial anxiety you’ll be so happy you persevered! If you’ve ever wanted to try your hand at carbonara, try this recipe. You won’t regret it!