When you find yourself navigating the world of cooking for the first time—perhaps as a college student living on your own—the allure of instant ramen can be tempting, but it quickly becomes clear that you need more than just quick fixes to sustain your busy lifestyle. Juggling classes, studying, and participating in extracurricular activities leave little room for complex meals, which is why it’s essential to have a repertoire of recipes that are not only cheap and easy but also nourishing and delicious. This dish, crafted with the average college student in mind, embraces simplicity without sacrificing flavor. With minimal ingredients and straightforward cooking methods, this recipe is designed for those moments when time is tight, but you still crave something satisfying and homemade. After all, we all deserve to eat well, even in the midst of chaotic schedules and late-night study sessions.
Ingredients
1 pound spaghetti
6 slices pancetta or bacon, chopped
2 cloves garlic minced
3 large eggs
1 cup shredded Parmesan cheese
black pepper to taste
Instructions
In a medium bowl, whisk together eggs, parmesan cheese, and black pepper. Set aside.
In a large skillet, cook pancetta over medium heat until crisp. Remove from the pan with a slotted spoon and set aside. Add garlic to the pan and cook for 1 minute.
Meanwhile, cook pasta in a large pot of salted water until al dente. Reserve 1 cup of pasta water. Drain well but do not rinse.
Add the hot drained pasta to the skillet with the garlic and toss to coat.
Remove the skillet from the heat and pour in the egg mixture, mixing well with tongs. If needed, add reserved pasta water to adjust the consistency of the sauce.
Add the pancetta or bacon and toss until combined. Season with additional salt to taste.
Serve hot, garnished with parsley or additional parmesan cheese if desired.
Notes
• Ensure eggs are at room temperature before beginning.
• This dish comes together fast. Prepare all ingredients before beginning.
• Cook the pasta until it is ‘al dente’ or firm.
• Do not rinse the pasta, the starch helps the sauce cling.
• Add a bit of pasta water if needed to create a creamy consistency.
• Carbonara will keep in the refrigerator for 3-4 days. Because of the creamy sauce it is not recommended to freeze.
PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
SERVINGS: 6 servings
This recipe can be halved for less servings
Difficulty: EASY