Spaghetti Carbonara is a traditional Italian dish that is extremely simple but packed with flavor. Carbonara sauce is easy to make with just five ingredients, one of which is pasta water. This is one of those meals that you can easily pair with a salad or vegetable side dish with very little time and effort.
Carbonara is also one of those pasta dishes that feels both light but rich and filling at the same time. The main ingredients are pancetta (or bacon), egg yolks and cheese.
Connected: Pomodoro sauce, vodka sauce, alfredo sauce, pesto and bruschetta.
Material
- Pancetta, or thick chopped bacon
- Parmesan
- eggs
- Garlic
- Spaghetti Noodles
- salt and pepper
The pasta water is also an important ingredient in this recipe, but you’ll make it while cooking the noodles.
guidance
Cook pasta according to package directions until al dente. Before draining, reserve some of the pasta water.
In a large saucepan cook the pancetta (or bacon) until completely cooked, but not too crisp. Then add garlic and cook for a minute.
In a small bowl, add a few tablespoons of (hot) pasta water to the egg yolks and stir to combine. Add a few more tablespoons at a time, stirring occasionally. The goal here is to heat the yolks slowly so they don’t curdle/cook once you add them to the pan.
Now add the pasta and yolk mixture to the pancetta pan. Lower the flame and toss everything with tongs. Sprinkle in the cheese and keep mixing until the cheese starts to melt. Taste and add salt or pepper as needed. Serve hot.
Tips and Substitutions
- Pancetta is the traditional choice for carbonara sauce, but this ingredient is sometimes difficult to find at the grocery stores I frequent. If that’s your case, thickly chopped bacon will also work for this recipe.
- If you notice that the eggs are curdling or cooking too fast, no problem! This will only change the texture, it does not mean that the dish is completely ruined. It will be more like fried rice than traditional carbonara but still delicious.
- I often sprinkle fresh herbs like parsley before serving for a little flavor and greenery, but this is optional and not necessarily traditional.
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I love this carbonara recipe with a big salad or vegetable side dish. Here are some ideas.
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A classic Italian pasta sauce made with pancetta, eggs and cheese.
Instruction
-
Cook pasta according to package directions until al dente. Before draining, reserve some of the pasta water.
-
In a large saucepan cook the pancetta (or bacon) until completely cooked, but not too crisp.
-
Then add garlic and cook for a minute.
-
In a small bowl, add a few tablespoons of (hot) pasta water to the egg yolks and stir to combine. Add a few more tablespoons at a time, stirring occasionally. The goal here is to heat the yolks slowly so they don’t curdle/cook once you add them to the pan.
-
Now add the pasta and yolk mixture to the pancetta pan. Lower the flame and toss everything with tongs.
-
Sprinkle in the cheese and keep mixing until the cheese starts to melt.
-
Taste and add salt or pepper as needed. Serve hot.
notes
If you notice that the eggs are curdling or cooking too fast, no problem! This will only change the texture, it does not mean that the dish is completely ruined. It will be more like fried rice than traditional carbonara but still delicious.
I often sprinkle fresh herbs like parsley before serving for a bit of flavor and greenery, but this is optional and not necessarily traditional.
nutrition
nutrition Facts
Carbonara Sauce
amount per Serving
% daily value*
*Percent Daily Values are based on a 2000 calorie diet.
Notice: For your convenience, nutrition is automatically calculated using Spoonacular. Where relevant, we recommend using your own nutrition calculations.
