This Spaghetti Carbonara recipe is so rich and decadent, yet so incredibly easy to make!
Pasta is tossed in a delicious and easy parmesan sauce with savory pancetta. The heat from the pasta cooks the sauce making for a quick and creamy dish in no time at all!
This easy carbonara recipe makes a restaurant worthy dish in just minutes at home.
Ingredients for Spaghetti Carbonara
Spaghetti a la Carbonara is one of the easiest recipes to make!
Meat: This carbonara recipe uses pancetta, which is a cured pork belly, adds a salty flavor to this recipe. If you don’t have pancetta, bacon works as a substitute. In Italy, guanciale, which is cured pork jowl or pork cheek, is typically used for pasta carbonara, but it’s hard to find where i live so I use pancetta in place.
Cheese: While it’s common to use Parmesan cheese in North America, traditionally, Pecorino Romano cheese is used in spaghetti carbonara. Use whichever cheese you prefer or have on hand.
Eggs: Eggs are a key ingredient in carbonara, adding a rich and creamy texture to the sauce. The heat from the pasta cooks the eggs. A traditional carbonara does not contain cream.
Pasta: A long pasta works well in this recipe; we use spaghetti for a classic spaghetti carbonara.
This pasta carbonara recipe has a creamy sauce with an egg base. The heat from the noodles cooks the eggs.
- Ensure eggs are at room temperature and whisked before cooking the pasta.
- Have all ingredients prepared, the pasta has to be hot to cook the egg.
- Reserve some pasta cooking water to adjust the consistency of the sauce.
How to Make Spaghetti Carbonara
- Whisk Sauce: Whisk eggs, parmesan cheese, & black pepper in a bowl & set aside.
- Boil Pasta: Cook pasta until it is ‘al dente’. Do not rinse the pasta, the starch helps the consistency of the sauce.
- Toss Together: Quickly add the egg mixture to the hot cooked pasta & toss to combine. The heat from the pasta will thicken the egg. (Add a bit of pasta water if needed to get the right consistency.)
- Top with a sprinkle of parmesan cheese and a little chopped parsley for garnish!
Serve it with a fresh Italian salad and homemade garlic bread for the perfect Italian-inspired meal!
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Wine Pairing: Spaghetti Carbonara is a rich pasta dish so the best wine pairings will always be crisp whites like Pinot Grigios or Gris. Let the full-bodied flavors of the eggs, cheese, and garlic take center stage and pair with a light, pear, or citrus-flavored wine.
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Spaghettini carbonara features pasta in a deliciously creamy parmesan sauce with savory pancetta.
In a medium bowl, whisk together eggs, parmesan cheese, and black pepper. Set aside.
In a large skillet, cook pancetta over medium heat until crisp. Remove from the pan with a slotted spoon and set aside. Add garlic to the pan and cook for 1 minute.
Meanwhile, cook pasta in a large pot of salted water until al dente. Reserve 1 cup of pasta water. Drain well but do not rinse.
Add the hot drained pasta to the skillet with the garlic, and toss to coat.
Remove the skillet from the heat and pour in the egg mixture, mixing well with tongs. If needed, add reserved pasta water to adjust the consistency of the sauce.
Add the pancetta or bacon, and toss until combined. Season with additional salt to taste.
Serve hot, garnished with parsley or additional parmesan cheese if desired.
- Ensure eggs are at room temperature before beginning.
- This dish comes together fast. Prepare all ingredients before beginning.
- Cook the pasta until it is ‘al dente’ or firm.
- Do not rinse the pasta, the starch helps the sauce cling.
- Add a bit of pasta water if needed to create a creamy consistency.
Calories: 437 | Carbohydrates: 57g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 395mg | Potassium: 241mg | Fiber: 2g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 0.3mg | Calcium: 227mg | Iron: 1.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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