I have always loved Pasta Carbonara. A simple dish consisting of pasta, salty pork, egg yolk, parmesan cheese, and pepper. The simplicity of the ingredients gives space to focus on technique.
I ended up with a bunch of chopped clams in my fridge after a project at the restaurant. Clams and bacon are a classic pairing and I was hankering for pasta so I threw this Clam Carbonara together with some of my home-made Dry-Cured Bacon.
The trick with Carbonara is in getting a perfectly silky sauce, thickened with egg yolk, that doesn’t curdle with the heat. You do this by mixing the egg yolk with grated cheese and removing the dish from the heat before you add the egg mixture while stirring constantly. Reserve some pasta water to thin the sauce to your desired consistency. Too little water and the sauce will be kind of gummy and sticky. If you have leftovers, reheat very gently adding a little water as needed.
Start to finish this is a 30 minute meal. Perfect for busy weeknights.
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Clam Carbonara
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stove top
- Cuisine: Italian
Description
A simple Pasta Carbonara that plays off the sweet-salty pairing of clams and bacon.
Ingredients
1/2 lb pasta
1/2–1 cup drained chopped clams
1/3 cup diced bacon
1/2 onion, diced
3 garlic cloves, minced
1/3 cup chopped parsley
1/2 cup pasta water
3 egg yolks
1/2 cup grated parmesan
salt and pepper to taste
Instructions
Boil pasta to al dente. Reserve 1/2 cup pasta water (plus some extra in case you want it). Drain the pasta.
Meanwhile, in a small bowl combine the egg yolks with grated cheese.
In a skillet, sauté the bacon until it is crispy and has rendered fat in the pan.
Add the onions, and garlic, and sauté until soft and transparent, about 3-5 minutes.
Add the drained chopped clams (reserving clam juice for another use) and cooked pasta. Cook while stirring for another 1-2 minutes.
Remove the skillet from the heat. Slowly add the egg mixture while stirring constantly.
Add 1/2 hot (but not boiling) pasta water and chopped parsley. Season with salt and pepper to taste. Add more pasta water if you would like a thinner sauce.
Serve with more grated parmesan and pepper at the table.
Notes
This recipe makes 4 small-ish servings or 2 large servings. You may want to double it for a family of 4 or serve it with salad and bread.
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