NutritionSortLoading...
Loading...

1 cup grated Parmesan cheese

3 large eggs

6 strips of bacon

1 box (16 oz) pasta (spaghetti or your choice)

1 tsp salt (for pasta water)

Freshly ground black pepper to taste

Select allAdd

1. In a bowl, beat together the Parmesan cheese and eggs until smooth. Set aside.

2. Air fry the bacon at 400°F for 8-10 minutes or until crispy, then chop into small pieces.

3. Add 1-2 tablespoons of the bacon grease (from the air fryer tray) to the egg and cheese mixture, stirring to combine.

4. In a large pot, boil water with salt, then cook the entire box of pasta according to package instructions. Drain the pasta, reserving ½ cup of pasta water.

5. While the pasta is still hot, immediately toss it into the egg and cheese mixture. Stir quickly to avoid scrambling the eggs, adding reserved pasta water if needed for creaminess.

6. The heat from the pasta will cook the eggs, forming a creamy sauce.

7. Add the chopped bacon and freshly ground black pepper, then toss to combine.

Alternative:

Ingredients:

½ cup grated Parmesan cheese

½ cup grated Pecorino Romano cheese (enhanced with cheese blend for sharper flavor)

3 large eggs

6 strips of bacon (can substitute with guanciale or pancetta for a richer, traditional flavor)

1 box (16 oz) pasta (spaghetti or your choice)

1 tsp salt (for pasta water)

Freshly ground black pepper to taste (use generously, toasted for extra flavor)

Instructions:

Cheese & Egg Mixture: In a bowl, beat together the Parmesan, Pecorino Romano, and eggs until smooth. Set aside. (Enhanced with Pecorino Romano for sharper, more authentic flavor.)

Cooking Bacon (or Guanciale/Pancetta): Air fry the bacon (or guanciale/pancetta) at 400°F for 8-10 minutes or until crispy. Once cooked, chop into small pieces. Be sure to reserve 1-2 tablespoons of rendered fat. (Enhance flavor by using guanciale or pancetta for a more traditional richness.)

Toasting the Pepper: In a skillet, briefly toast freshly ground black pepper in the reserved bacon grease for about 30 seconds to intensify its flavor. Set aside. (Enhanced with toasted black pepper for added warmth and aroma.)

Boiling Pasta: In a large pot, boil water with salt and cook the entire box of pasta according to the package instructions. Drain the pasta, reserving about 1 cup of pasta water. (Save extra pasta water for adjusting creaminess.)

Creating the Sauce: While the pasta is still hot, immediately toss it into the egg and cheese mixture off the heat. Stir quickly to avoid scrambling the eggs, adding reserved pasta water 1-2 tablespoons at a time until you achieve a creamy consistency. (Emphasize tossing the pasta off heat to avoid scrambled eggs and use pasta water for a silkier sauce.)

Finishing Touches: Add the chopped bacon (or guanciale/pancetta) and the toasted black pepper to the pasta, tossing well. Adjust with more pasta water if needed to reach your desired creaminess.

Serve: Plate your carbonara immediately, topping with extra Pecorino Romano and a generous grind of black pepper.

Enjoy your elevated carbonara, where each bite balances the richness of the egg sauce with the sharpness of the cheese and the pepper’s aromatic bite!