This spaghetti carbonara recipe is so rich and decadent, yet surprisingly easy to make!
The pasta is tossed in a delicious and easy Parmesan sauce with savory pancetta. The heat of the pasta will entwine the sauce, and you’ll have a creamy finish in no time!
This easy carbonara recipe is restaurant-worthy in just minutes at home.
Ingredients for spaghetti carbonara
Spaghetti a la carbonara is one of the easiest recipes to make.
meat: Click here for the Carbonara recipe pancettaThe salted pork belly adds saltiness to this recipe. If you don’t have pancetta, you can use bacon instead. in Italy, GuancialeIt’s often used in carbonara pasta, but it’s hard to find where I live, so I use pancetta instead.
cheese: Traditionally, Pecorino Romano cheese is used in spaghetti carbonara, although parmesan cheese is more common in North America. Use your favorite cheese, or whatever cheese you have on hand.
egg: Eggs are a key ingredient in carbonara, adding richness and creaminess to the sauce. The heat from the pasta will cook the eggs. Traditional carbonara does not contain cream.
pasta: a long pasta It works great for this recipe.Use spaghetti for classic spaghetti Carbonara.
This pasta carbonara recipe is a creamy egg-based sauce. The heat of the noodles will cook the egg.
- Bring the eggs to room temperature and whisk before cooking the pasta.
- After preparing all the ingredients, you need to heat the pasta to cook the eggs.
- Set aside some of the pasta water to adjust the consistency of the sauce.
How to make spaghetti carbonara
- Wisk source: Add eggs, parmesan cheese and black pepper to a bowl and whisk to combine.
- Boil the pasta: Boil the 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, boiled pasta and mix. The heat from the pasta will set the egg. (Add a little pasta water if needed to get the right consistency.)
- Sprinkle with parmesan cheese and garnish with chopped parsley.
Serve with a fresh Italian salad and homemade garlic bread for the perfect Italian meal!
Wine pairing: Spaghetti Carbonara is a rich pasta dish, so the best wine pairing is always a crisp white wine like Pinot Grigios or Gris. Full-bodied flavors of egg, cheese and garlic dominate, paired with light, pear or citrus flavored wines.
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Spaghettini Carbonara features pasta in a delicious cream parmesan sauce and savory pancetta.
Whisk together the eggs, parmesan cheese, and black pepper in a medium bowl. set aside.
In a large frying pan, cook the pancetta over medium heat until crisp. Remove from pan with slotted spoon and set aside. Add the garlic to the frying pan and cook for 1 minute.
Meanwhile, cook the pasta in a large pot with salt until al dente. Set aside 1 cup of pasta water. Drain well, but do not rinse.
Add the drained pasta to the skillet along with the garlic and toss to coat.
Remove the frying pan from the heat, pour in the egg mixture, and mix well with tongs. If necessary, add the reserved pasta water to adjust the consistency of the sauce.
Add pancetta or bacon and mix. Season with salt.
Serve warm, garnish with parsley and extra Parmesan cheese if desired.
- Make sure the eggs are at room temperature before starting.
- This dish gathers quickly. Prepare all ingredients before starting.
- Cook the pasta until “al dente” or firm.
- No need to rinse the pasta. The starch helps the sauce stick.
- Add a little pasta water if desired to create a creamy consistency.
calorie: 437 | | carbohydrates: 57g | | protein: 20g | | obesity: 13g | | saturated fat: Fiveg | | cholesterol: 102mg | | sodium: 395mg | | potassium: 241mg | | fiber: 2g | | sugar: 2g | | Vitamin A: 250IU | | Vitamin C: 0.3mg | | calcium: 227mg | | iron: 1.6mg
Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
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