Hamdi Saidani Bobby Flay’s Carbonara is made with guanciale, bacon, canola oil, parsley, salt, egg yolks, Grana Padano, garlic, fettuccine, and Parmigiano Reggiano, creating a creamy pasta that takes 45 minutes to prepare!
Try More Bobby Flay Recipe:
🤎 Why You’ll Love This Carbonara Recipe:
- Rich and Creamy Texture: The combination of egg yolks, cheeses, and reserved pasta water creates a luscious, velvety sauce.
- Crispy Guanciale and Bacon: The sautéed pork adds a deliciously crispy, salty bite.
- Unique Fried Parsley Garnish: Adds a crispy, flavorful twist that enhances the dish.
- Simple Yet Gourmet: Easy to make but with a sophisticated flavor profile that impresses.
❓ What Is Bobby Flay’s Carbonara Recipe?
Bobby Flay’s Carbonara featuring guanciale, bacon, egg yolks, Grana Padano, Parmigiano Reggiano, and a touch of garlic, tossed with fettuccine and garnished with fried parsley.
🥚 Bobby Flay Carbonara Ingredients
- 4 ounces guanciale, cut into ¼-inch dice
- 4 ounces slab bacon, cut into ¼-inch dice
- ½ cup canola oil
- ¾ cup packed fresh parsley leaves
- Kosher salt
- 6 large egg yolks
- 2 ounces Grana Padano cheese, finely grated (about ¾ cup)
- 2 garlic cloves, mashed to a paste with ¼ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Black Pepper Pasta, cut into fettuccine, or store-bought fresh or dried fettuccine
- 2 ounces Parmigiano Reggiano cheese, finely grated (about ¾ cup)
🍜 How To Make Bobby Flay Carbonara
- Sauté guanciale and bacon in a large pan over medium heat until crispy, about 12 minutes. Drain on paper towels and reserve fat.
- Heat oil in a small saucepan over medium heat. Fry ¼ cup parsley leaves until crispy, about 1 minute. Drain on paper towels and season with salt. Chop remaining ½ cup parsley.
- Bring a large pot of salted water (2 tbsp salt) to a boil.
- In a large heatproof bowl, whisk egg yolks, Grana Padano, garlic, pepper, and ½ tsp salt. Stir in three-quarters of the pork and 2 tbsp of reserved fat.
- Cook pasta in boiling water until al dente. Reserve 1 cup of pasta water, then drain.
- Toss hot pasta with egg mixture, adding reserved pasta water as needed to achieve desired consistency. Stir in chopped parsley.
- Divide among bowls. Garnish with remaining pork, Parmigiano, and fried parsley. Serve immediately.
💭 Recipe Tips
- Fresh Ingredients: Use fresh egg yolks, high-quality cheeses like Grana Padano and Parmigiano Reggiano, and fresh parsley for the best flavors.
- Crispy Pork: Ensure the guanciale and bacon are crisped to perfection to add texture and savory depth to the dish.
- Reserved Pasta Water: Save some pasta cooking water to adjust the sauce consistency as needed. It helps emulsify the sauce and coat the pasta evenly.
- Timing: Cook the pasta al dente to ensure it holds its shape and texture when mixed with the sauce. Toss the pasta immediately with the egg mixture off the heat to avoid scrambling the eggs.
🥗 What To Serve With Carbonara?
Serve Carbonara with Twice Baked Sweet Potatoes, Pickled Onions, Italian Frittata,Mashed Potato, Creamy Cole Slaw, Lemon Potatoes, Irish Soda Bread, Pickled Cucumbers, Deviled Eggs,Salsa, and Grilled Potato Salad.
🎚 How To Store Leftovers Carbonara?
- In The Fridge: Store leftover Carbonara in an airtight container for 3 to 4 days.
- In The Freezer: Freeze leftover Carbonara in a freezer-safe container for up to 2 months.
🥵 How To Reheat Leftovers Carbonara?
- On The Stove: Reheat leftover Carbonara in a skillet over low heat for 5 to 7 minutes or until hot.
- In The Microwave: Heat leftover Carbonara in a microwave-safe dish on medium heat for 1 to 1 ½ minutes, stirring occasionally, until heated through.
FAQs
What cheese is best for carbonara?
Parmigiano Reggiano is best for carbonara due to its nutty, savory flavor that enhances the creamy richness of the dish.
Why are there no egg whites in carbonara?
Egg whites are omitted in carbonara because they cook faster than yolks, potentially causing them to curdle instead of creating a creamy texture.
How to fix curdled carbonara?
To fix curdled carbonara, whisk in a small amount of heavy cream over low heat to emulsify and smooth out the sauce.
Why does my carbonara go lumpy?
Carbonara can go lumpy if the pan is too hot when adding the egg mixture, causing the eggs to scramble instead of emulsify smoothly.
What thickens carbonara?
The starch released from cooking pasta helps thicken carbonara sauce when combined with egg yolks and cheese, creating a creamy texture.
Try More Bobby Flay Recipe:
Bobby Flay Carbonara Nutrition Facts
Amount Per Serving
- Calories 764.5
- Calories from Fat 280.4
- Total Fat 31.2g
- Saturated Fat 11.2g
- Trans Fat 0.1g
- Cholesterol 229.6mg
- Sodium 6305.1mg
- Potassium 475.6mg
- Carbohydrates 90.8g
- Net carbs 85.9g
- Fiber 5g
- Sugar 5.1g
- Protein 28.8g
Bobby Flay Carbonara
Description
Bobby Flay’s Carbonara is made with guanciale, bacon, canola oil, parsley, salt, egg yolks, Grana Padano, garlic, fettuccine, and Parmigiano Reggiano, creating a creamy pasta that takes 45 minutes to prepare!
Ingredients
Instructions
- Sauté guanciale and bacon in a large pan over medium heat until crispy, about 12 minutes. Drain on paper towels and reserve fat.
- Heat oil in a small saucepan over medium heat. Fry ¼ cup parsley leaves until crispy, about 1 minute. Drain on paper towels and season with salt. Chop remaining ½ cup parsley.
- Bring a large pot of salted water (2 tbsp salt) to a boil.
- In a large heatproof bowl, whisk egg yolks, Grana Padano, garlic, pepper, and ½ tsp salt. Stir in three-quarters of the pork and 2 tbsp of reserved fat.
- Cook pasta in boiling water until al dente. Reserve 1 cup of pasta water, then drain.
- Toss hot pasta with egg mixture, adding reserved pasta water as needed to achieve desired consistency. Stir in chopped parsley.
- Divide among bowls. Garnish with remaining pork, Parmigiano, and fried parsley. Serve immediately.
Notes
- Fresh Ingredients: Use fresh egg yolks, high-quality cheeses like Grana Padano and Parmigiano Reggiano, and fresh parsley for the best flavors.
Crispy Pork: Ensure the guanciale and bacon are crisped to perfection to add texture and savory depth to the dish.
Reserved Pasta Water: Save some pasta cooking water to adjust the sauce consistency as needed. It helps emulsify the sauce and coat the pasta evenly.
Timing: Cook the pasta al dente to ensure it holds its shape and texture when mixed with the sauce. Toss the pasta immediately with the egg mixture off the heat to avoid scrambling the eggs.