Fiva days #18: Carbonara

I revisited my, or technically speaking G’s, carbonara recipe. And here I bring it back up to the front. Because it’s the weekend and I’m so sick I need some comfort food.

뭘 먹을까 고민하다가 까르보나라가 번뜩 떠올랐다. 예—전에 올렸던 포스트를 끌어올렸다. 당시 텀블러 구석에 쳐박혀 있던 사진들이라 이번에 새로 여기에 올림. 내가 해먹고 싶어서…

By the way, no cream. Gasp!


  1. Fresh eggs (I never really understood when G said this, but I later realized it simply meant just before they are sitting in the fridge for too long): one for one person
  2. Pancetta affumicata or for convenience bacon (G: No, it HAS to be pancetta. Me: rolling eyes)
  3. Pasta: spaghetti or my favorite Bucatini
  4. Black pepper
  5. Parmigiano or Grana Padano or Pecorino Romano


  1. Cook pancetta affumicata in extra virgin olive oil until (golden) brown. When brown put aside.
  2. Meanwhile, beat eggs and add in the black pepper as much as you like and also the cheese. The more cheese, the rougher the texture will become. You can also add in some salt but make sure you know how salty your pancetta or bacon are.
  3. Boil water, add in some salt into the water and then cook the pasta of your choice and drain.
  4. Dump the pasta directly into the pancetta, put it back on the stove so it can get a good, steamy mix.
  5. Mix in the eggs, but then! Take it OFF the heat so the eggs do not overcook. It may look slimy, but trust me. This is the way to go.


  1. 베이컨 혹은 판체타 익혀주고 (올리브유는 쪼금) 다 익으면 불을 줄여주거나 끔.
  2. 계란을 풀고 후추와 팔마산 치즈를 넣어줌. 치즈를 너무 많이 넣으면 나중에 지나치게 뻑뻑해질 수 있기 때문에 적당히 넣어줌.  부족하면 마지막에 먹기 전에 착착!
  3. 파스타 익히고
  4. 물뺀 파스타를 그대로 베이컨 익힌 팬에 휙, 섞어주고. 여기서 기름이 너무 많다하면 기름을 좀…빼도 되지만 전 그냥 먹습니다. 헤헤.
  5. 푼계란 + 후추+ 치즈 믹스를 넣어주는데 여기서 주의할 점은 익혀서는 안된다는 것. 익히면 계란이 익어서 몽글몽글해지기 때문에 약간 날계란 느낌으로 먹어줘야 촉촉함.

All photos by rachelsanghee

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