Simple Recipes for Every Day
Vodka Sauce Carbonara
- Serves: 6
- Prep Time: 15 min
- Cook Time: 30 min
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely diced
- 4 ounces pancetta, finely diced
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon red pepper flakes, plus more for serving (optional)
- 3 teaspoons kosher salt
- ½ cup vodka
- ¾ cup heavy cream
- ¾ pound short-cut pasta, such as rigatoni or penne
- 4 large egg yolks, room temperature
- 1 cup finely grated Parmesan cheese, plus more for serving
- Fresh parsley, for serving (optional)
Method
Heat olive oil in a large saucepan over medium heat. Once the oil is glistening, add the onion and pancetta and cook, stirring occasionally, until onion is softened and pancetta is crispy, about 5 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes more.
Stir in the tomatoes, tomato paste, red pepper flakes (if using), 1 teaspoon of the salt, and vodka. Bring the sauce to a simmer and cook until thickened, about 20 minutes. Slowly stir in the heavy cream.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions. Reserve 1 cup of the pasta cooking water, then drain.
In a medium bowl, beat the egg yolks until smooth. Add the Parmesan and whisk to combine. Slowly pour in 1/4 cup of the reserved pasta water, whisking constantly.
Very slowly add the egg mixture to the tomato sauce and cook, stirring constantly, until fully incorporated, 2 to 3 minutes.
Stir pasta into sauce adding remaining pasta cooking water a little at a time as needed.
Divide between bowls and sprinkle with Parmesan before serving. Top with red pepper flakes and fresh parsley if using.