Raymon Kim's Carbonara Pasta
A restaurant-style carbonara with a rich, thick sauce achieved through the perfect blend of heavy cream, egg yolks, and cheese—without an excess of sauce.
Ingredients needed 1 servings
Recipe
Cooking tips
- Since pasta will continue cooking in the sauce, boil it 2 minutes less than usual to maintain a chewy texture.
- Reduce pasta water before adding cream so that the flavors from onions and bacon fully infuse throughout the sauce.
- Never add egg yolk while the stove is on—heat causes it to scramble. Always use residual heat to blend it smoothly.
- Bacon, pasta water, and cheese already contain salt, so avoid adding extra salt during cooking.
Recommended for
- Those who prefer a thick, clingy sauce over a runny cream pasta.
- Home cooks wanting to recreate the deep, restaurant-quality flavor of Italian carbonara.
- People eager to make rich, flavorful Western dishes using wine and cheese.
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