Carbonara Sauce

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Carbonara Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Carbonara Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 Tablespoon Butter
• 8 Slice Bacon; cut in 1/4" strips
• 2 Eggs
• 2 Egg yolks
• 1 Teaspoon Red pepper flakes
• 1 Cup Parmesan cheese
• 1/2 Cup Heavy cream
• 1 Teaspoon Salt
• Black pepper
• 1 Pound Spaghetti
• 8 Quarts water

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Cream soft butter

Step 2: Technique & Execution

In another bowl, beat eggs & yolks and whisk until blended, add 1/2 cup cheese

Step 3: Technique & Execution

Heat large casserole dish in 200F oven

Step 4: Technique & Execution

Bring water & salt to boil in large pot

Step 5: Technique & Execution

Meanwhile, fry bacon in skillet over med heat until crisp

Step 6: Technique & Execution

Pour off half of fat and stir in red pepper flakes and cream