Description
A rich and silky carbonara pasta made with spaghetti, crispy beef strips, parmesan cheese, and a creamy egg sauce, ready in just 20 minutes.
Ingredients
Scale
- 12 ounces spaghetti
- 8 ounces beef strips, diced
- 3 large egg yolks
- 1 large whole egg
- 1 1/4 cups freshly grated parmesan cheese
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon chopped parsley
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- In a bowl, whisk together egg yolks, whole egg, parmesan cheese, heavy cream, and black pepper.
- Heat olive oil in a large skillet and cook the beef strips until crispy.
- Add garlic and cook briefly until fragrant.
- Cook spaghetti until al dente and reserve 1 cup pasta water before draining.
- Add the hot pasta to the skillet and toss with the beef mixture.
- Remove the skillet from heat and slowly stir in the egg mixture, adding reserved pasta water gradually until creamy.
- Sprinkle with extra parmesan, parsley, and black pepper.
- Serve immediately while hot and creamy.
Notes
- Reserve pasta water for adjusting the sauce consistency.
- Always stir the egg mixture off the heat to prevent scrambling.
- Fresh parmesan melts smoother than packaged cheese.
- Serve immediately for the creamiest texture.