Pasta Carbonara is one of the most beloved Italian dishes, known for its creamy, velvety sauce made with eggs, Pecorino Romano cheese, and crispy guanciale. Tossed with perfectly cooked spaghetti and finished with a touch of freshly cracked black pepper, this classic Roman recipe is the ultimate comfort food — simple, rich, and irresistibly delicious.

Authentic Pasta Carbonara 

The creamy homemade sauce is flavorful and has a nice texture because the eggs give richness to this sauce. I’ll give you some tricks and tips on how to make it smooth and not chunky.

I remember falling in love with pasta carbonara when I was a kid, and my mission ever since has been to make the homemade Spaghetti carbonara recipe. I was unaware that for this meal, I only needed a few ingredients. Pecorino Romano cheese or Parmesan cheese (I highly suggest using Pecorino Romano, because it is not Carbonara if it’s not Pecorino, but if you can’t get it, use Parmesan), savory pancetta and garlic. Minced garlic and crispy bacon are the base of this sauce.

The trick, not to mess up the cheese sauce is the eggs should not be scrambled. And to do this, you’ll need to keep the temperature of the stove lower, and constantly stir and watch out so the stove is not too hot. You should know that the eggs curdle somewhere between 144 – 157 degrees Fahrenheit.

Also, add a bit of hot water from the cooked pasta gradually and stir. This will help improve the elasticity of the eggs and will make it harder to cloth together.

A hot water bath is perfect to finish the sauce, instead of heating it directly on the stove.

Ingredients

• 32 ounces water (about 1 quart)

• 1 tbsp salt

• 8 ounces spaghetti (or your favorite pasta)

• 1 tbsp olive oil

• 6–8 slices guanciale or thick-cut bacon, diced

• 5 cloves garlic, minced

• ½ cup peas (optional)

• 2 whole eggs

• 1 cup Pecorino Romano cheese, finely grated

• 2 tsp parsley, minced (optional, for garnish)

• Freshly ground black pepper, to taste

Instructions

1. Boil the Pasta

• Bring a large pot of water to a boil. Add salt and cook the pasta until al dente (about 9–10 minutes, or according to package directions).

• Before draining, reserve 1 cup of pasta water for the sauce.

2. Cook the Guanciale (or Bacon)

• While the pasta cooks, heat olive oil in a large skillet over medium heat.

• Add the diced guanciale or bacon and cook until golden and crispy, about 5–6 minutes.

• Add the garlic and sauté for about 30–60 seconds, just until fragrant.

• If using peas, add them to the pan and cook for another 30 seconds.

• Remove the skillet from heat to prevent the garlic from burning.

3. Make the Egg and Cheese Mixture

• In a large bowl, whisk together the eggs, grated Pecorino Romano, and a generous pinch of freshly cracked black pepper until smooth.

4. Combine Pasta and Sauce

• Return the skillet with the guanciale to low heat. Add the drained pasta and toss to coat in the rendered fat.

• Remove the pan from the heat and slowly pour in the egg-cheese mixture, tossing constantly to create a creamy sauce.

• Add reserved pasta water, 1–2 tablespoons at a time, until the sauce is silky and clings to the pasta.

5. Serve

• Plate the pasta immediately.

• Garnish with extra Pecorino Romano, a sprinkle of fresh parsley (optional), and freshly ground black pepper.

• Serve hot and enjoy your creamy, authentic carbonara.

Tips for Success

• Temperature control is key: Add the egg mixture off the heat to avoid scrambling the eggs.

• Use guanciale for the most authentic flavor, but pancetta or thick-cut bacon works as a substitute.

• Add pasta water gradually for perfect creaminess — you may not need the full cup.

• Carbonara is best enjoyed immediately; it doesn’t reheat well.

Timing

• Prep Time: ~10 minutes

• Cook Time: ~15 minutes

• Total Time: ~25 minutes

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Grilled Flank Steak with Asian Marinade is a flavorful meal mixed with sriracha, soy sauce, garlic, ginger, and fish sauce. This marinade will take this flank steak to another level. And the best part is that you need only about 10 minutes to cook this meal.

I have a few tricks to make this flank steak the most flavorful you’ve ever tasted. Placing the meat in the marinade for about an hour before it hits the grill increases the flavor intensity.

After that, grill on very hot plates to make awesome grill marks, and the lean beef cooks very fast.

The Benefits of Marinating Flank Steak

The marinade benefits the steak in two ways, by infusing the dissolved water ingredients into the inside of the steak. From the soy sauce, ginger, garlic, salt, onion, honey, and fish sauce, making your every bite full of flavors. Black pepper and chili in sriracha give flavor to the surface of the flank steaks.

Ingredients

• ½ cup soy sauce

• ⅓ cup olive oil

• ¼ cup red onion, minced

• 2 oz maple syrup (about 4 tbsp)

• 1 tbsp fresh ginger, minced

• 1 tbsp fresh cilantro, chopped

• 1 tsp salt

• 1 tsp fish sauce

• 1 tsp sriracha (adjust to taste)

• ¼ tsp black pepper

• 2 lbs flank steak

• ½ oz lime juice (about 1 tbsp)

Instructions

1. Make the Marinade

• In a medium bowl, whisk together soy sauce, olive oil, red onion, maple syrup, ginger, cilantro, fish sauce, sriracha, salt, and black pepper until well combined.

• In a small bowl, set aside ¼ cup of the marinade and stir in the lime juice. Cover and refrigerate for serving later.

2. Marinate the Steak

• Place the flank steak in a large baking dish or resealable bag.

• Pour the marinade over the steak, ensuring it’s well coated.

• Cover and refrigerate for 30 minutes, then flip the steak and marinate for another 30 minutes.

Tip: For deeper flavor, marinate for up to 2 hours.

3. Prep for Grilling

• Remove the steak from the marinade and pat the surface dry with paper towels to ensure a good sear.

• Lightly spray the steak with cooking spray, or rub a small amount of oil onto the surface using a paper towel — this keeps the marinade flavor while helping prevent sticking.

4. Grill the Steak

• Preheat your grill to 450°F (232°C).

• Place the steak on the grill, close the lid, and cook for about 4 minutes or until char marks appear.

• Flip the steak and cook for an additional 2–5 minutes, depending on desired doneness:

  • Rare: 125°F (52°C)

  • Medium-rare: 130–135°F (54–57°C)

  • Medium: 140°F (60°C)

  • Medium-well: 150°F (65°C)

5. Rest and Slice

• Transfer the steak to a cutting board, tent it loosely with foil, and rest for 10 minutes to retain juices.

• Slice thinly against the grain.

6. Serve

• Drizzle the reserved marinade with lime over the sliced steak.

• Garnish with extra chopped cilantro if desired and serve immediately.

Tips for Best Results

• Always pat the steak dry before grilling for a better sear.

• Use a meat thermometer to avoid overcooking — flank steak tastes best when cooked medium-rare to medium.

• Letting the steak rest keeps it tender and juicy when sliced.

Make Ahead & Storage

• Make Ahead: Mix the marinade up to 1 day in advance and refrigerate.

• Refrigerator: Store leftover steak in an airtight container for up to 3 days.

• Freezer: Freeze cooked steak for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Timing

• Prep Time: 10 minutes

• Marinating Time: 1 hour

• Cook Time: 8–10 minutes

• Rest Time: 10 minutes

• Total Time: ~1 hour 30 minutes

Pin the image below if you like this Flank Steak Marinade Recipe!

Crispy Parmesan Garlic Chicken Recipe is one of the easiest meals to make, yet so tasty and delicious. With breaded, crispy chicken, potatoes and asparagus. Your whole family will enjoy and it will be a breeze to make.

Juicy on the inside and crunchy on the outside, this whole meal is made on just one sheet pan. Aren’t the best recipes, ones with just one dish to wash? And still, this crispy Parmesan garlic chicken is one of the favorite meals in my family.

Can i make Crispy Parmesan Garlic Chicken in a skillet?

Sure you can, just take a medium size skillet, and pour about two tablespoons of oil. Place the chicken in the skillet until it’s crispy, for about 4-5 minutes. Just cook them evenly and turn sides while cooking.

Ingredients

• 4 pieces of fresh chicken breasts
• 2 whole eggs
• salt and pepper
• 2 ounces of milk
• 3 cups of panko breadcrumbs
• 2 cups of shredded Parmesan cheese
• Tablespoon of Italian seasoning
• A teaspoon of powdered garlic
• A pound of potatoes, i use baby potatoes
• Handful of asparagus
• 2 tablespoons of olive oil

Instructions

• Heat the oven to 425 degrees Fahrenheit. Take the cooking spray and spray the sheet pan. Or you can line, with parchment paper if you prefer.
• While the oven is heating, whisk milk and eggs together in a shallow dish.
• Add panko breadcrumbs, Italian seasoning, Parmesan cheese and garlic powder in another shallow dish.
• Season the chicken with pepper and salt and dip them in the milk and eggs mixture. Finally, dredge them in the panko mix to give them a nice coating. Place them on the sheet pan.
• Add potatoes and asparagus in two separate medium size bowls. Season them with pepper and salt and spray with olive oil. Place the potatoes on the sheet pan, next to the chicken.
• After 15 minutes of baking, take the pan out of the oven and flip the chicken. Also, add asparagus to the pan. Put back in the oven and bake until the chicken reaches an internal temperature of 160-170 degrees. It should take around 13 – 15 minutes. Serve right away!