One of the most common challenges when making spaghetti carbonara is achieving a smooth, creamy sauce without accidentally ...

8 oz. Fettuccine 3 strips of Bacon 1 cup Asparagus, sliced into 1" pieces 3 Egg yokes 3 cloves Garlic, minced ½ cup Water 1 cup Pasta Water ¼ tsp Red Pepper flakes ¼ cup Italian Parsley ...

My first taste of spaghetti carbonara was a frozen dinner, but even then I knew it was love at first bite. Creamy, cheesy and packed with fatty bits of pancetta, a pasta carbonara recipe has only a ...

1. Cook pasta to the al dente stage according to manufacturer’s directions. Reserve 1 to 1 ½-cups pasta water to use to reheat the dish later, or to thin the sauce.

Pasta carbonara is wonderfully rich and filling, full of flavor, and surprisingly easy to make. The signature ingredient in this sauce is the addition of beaten egg yolk at the very end, which is ...

While the pasta is cooking, cook the bacon in a large skillet over medium heat until the fat is rendered, stirring to separate the pieces, 5 to 7 minutes. Transfer the bacon with a slotted spoon ...