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30 minute Carbonara with Chef Sous Chef

Tags: Recipes

Most of us have a love-hate relationship with dinner. We want to eat well, cook from scratch and know what’s in the food we’re feeding our family, but really, who has the time? Mystique and Phil from Chef Sous Chef would argue, we all do. Not only do the pair put us to shame by running a successful food blog in addition to their full-time jobs, but they spend their free time testing new recipes and finding the best versions of their favourite ingredients to make sure every forkful is an experience.

We were lucky enough to get their advice on how to create a beautiful and simple hummus for our next dinner party in the first event in our Adulting Series for Empire Phoenix and also caught up with them last week where they created this mouthwatering Carbonara right before our eyes in 12 minutes (it may take us amateurs a bit longer at first). With only a handful of ingredients, they argue there’s no reason to order in or reach for a quick and easy dinner when you can make this mouthwatering masterpiece in 30 mins flat (prep-time included). Try it tonight and wow your family (and yourself) with how quick, easy and enjoyable home cooking can really be.

carbonara-final

what you’ll need

  • 1 lb fresh or dry spaghetti
  • 200g pancetta diced
  • 1 large garlic clove, skin in tact and smashed
  • 4 large eggs
  • 75g pecorino romano, grated
  • 1 tsp black pepper

carbonara-deconstructed

How to Make Creamy Carbonara

  1. Boil the water: Get a large pot of water and salt it heavily. If you taste the water, it should taste like the sea. Bring the water to a boil and toss in the pasta to cook until it’s tender but still a little firm to the bite. This is what Italian’s call al dente.
  2. Cook the Pork: Place your cubed pancetta or guanciale in a large skillet with a whole clove of garlic and then place on your stove at medium heat. You start the meat in a cold pan so that the fat renders out and the meat remains tender. You are going to cook this until the meat is browned but not crispy. It should take about 4-5 minutes for guanciale or 5-7 minutes for pancetta. Remove and discard the garlic, then add the black pepper.
  3. Mix the Eggs: While the pork is cooking, get a small bowl, crack the eggs into it, add a handful of grated pecorino Romano and beat them until well combined.
  4. Add the Spaghetti: Once the pork is cooked, reserve about a half cup of the pasta water, drain the spaghetti and toss into the skillet with the pancetta. Stir the spaghetti until it begins to soak up the pancetta fat then add a good splash of the pasta water.
  5. Make some Magic: While stirring and tossing the pasta, pour in the eggs. Keep tossing, incorporating the eggs into the water until it forms a creamy and glossy sauce around the spaghetti. You can add a couple more splashes of water as necessary. Serve with an additional sprinkling of pecorino and a few twists of black pepper.

Chef Sous Chef is a Canadian food blog based in Toronto, inspired by the joy of cooking. Their intention is to share wholesome recipes made at home with real food ingredients that are as visually beautiful as they are delicious, and to inspire a love of being in the kitchen. In addition to their Classic Carbonara, you can find countless other recipes on their blog that will inspire you to get back in the kitchen and enjoy the food-making process. We especially love the beautiful hummus they created for us in our first Adulting Event at Empire Phoenix, check it out here.