Popular Marc Murphy Carbonara Recipe
Follow this Marc Murphy Carbonara Recipe ingredients and directions and make a perfect Spagehtti Carbonara like Marc Murphy.
Equipment & Tools
- Burner
- Measuring Cup
- Measuring Spoon
- Knife
- Cutting Board
- Cooking Pan
- Saute Pan
- Bowl
Ingredients
- 1 ½ lb Barilla Spaghetti, Recommended
- 3 tbsp Pompeian Olive Oil, Recommended
- 12 ounces Thick Bacon Or Pancetta, Diced
- 6 large Eggs, At Room Temperature
- 1 ½ cup Freshly Grated Parmigiano-Reggiano Cheese, Recommended
- 1 ½ tsp Freshly Ground Black Pepper
- Kosher Salt To Taste
Instructions
- First, cut the bacon with a serrated knife (Diced Shape) and place it in a bowl.
- In a big saute pan, heat the olive oil over medium heat until it shimmers.
- Cook the pancetta until golden brown and the fat has reduced to about 5 minutes.
- Keep the heat at the lowest setting.
- In a big bowl, combine the eggs, cheese, black pepper, and salt; put it aside.
- Add enough salt to a large pot that is filled with water to make it taste like seawater.
- Bring the water to a boil and cook the pasta as directed by the package instructions until it is al dente.
- Reserve 1 1/2 cup of the pasta cooking fluid.
- Drain the pasta, and add it to the bowl with the egg mixture, along with the pancetta and all of the pan's fat.
- Mix the egg-cheese mixture and pancetta together with the pasta for about a minute or until it is well coated.
Notes
To make an emulsion, you can add some of the reserved pasta water to the bowl if the pasta looks dry when it is being tossed in the bowl.
Nutrition
Serving: 1cupCalories: 645kcal (32%)Carbohydrates: 43.7g (15%)Protein: 37.9g (76%)Fat: 35.5g (55%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 303mg (101%)Sodium: 1223mg (53%)Potassium: 423mg (12%)Fiber: 0.1gSugar: 0.4gVitamin A: 0IUVitamin C: 0mgCalcium: 294mg (29%)Iron: 4mg (22%)
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