The Carbonara Sauce Recipe: What It Is, How to Make It, and Why It’s So Hot

The Carbonaras Carbonara Recipe: 1 pound bacon, chopped 1 1/2 cups all-purpose flour, plus more for dusting the pan  2 tablespoons cornstarch, plus a little more for brushing the pan   1 tablespoon olive oil, plus another for brushing  2 teaspoons salt  2 large cloves garlic, minced 1 large eggplant, cut into 1/4-inch pieces 1/2 cup Parmesan cheese, shredded, plus 1/3 cup for sprinkling 1 teaspoon black pepper  Directions: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. 

Place bacon, eggplant pieces, Parmesan, and garlic in a large bowl and set aside. 

In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil over medium heat until hot. 

Remove the bacon from the skillet and set it aside.

 In a small bowl, whisk together the flour, cornstich, and salt. 

Add the bacon, the eggplant and Parmesan and stir to combine. 

Cook, whisking constantly, for 1 minute. 

Then, stir in the remaining 2 tablespoons of the oil and continue to cook for another minute.

Remove the bacon and the eggplants from the heat. 

Mix in the egg and Parmigiano-Reggiano until well combined. 

Dump in the bacon mixture, and season to taste with salt and pepper. 

Garnish with more salt and freshly ground black pepper. 

 Pour the meat mixture into the prepared baking dish and bake for 20-25 minutes or until the top is golden brown. 

Bake for another 5 minutes or so until the meat is tender. 

Cool completely on the pan and set the pan on a wire rack to cool completely. 

While the bacon is baking, make the Carbonara sauce. 

Combine the remaining flour, Cornstarch and salt in a small saucepan over medium/high heat.

Stir until combined.

Reduce heat to low, and simmer for 1-2 minutes, until the mixture becomes thick and bubbly. 

The mixture should thicken enough that it can be piped into the oven. 

Use the tip of a spoon to mix in the cheese and stir until it is melted. 

Return to the stove and stir in 2 tablespoons each of the Parmigianos and black pepper until combined, then return to the saucepan. 

Cover the pan, and cook for 5 minutes, or until bubbling. 

Let the meat cool for 10 minutes, then slice into wedges. 

Set aside to cool. 

Pour all of the sauce into a large serving bowl. 

Sprinkle the Parmesan over top of the bacon. 

Spread the Bacon Salad over the top. 

Serve immediately, or freeze for up to a week.