Spaghetti alla Carbonara is a traditional Italian pasta dish from Rome made with eggs, hard cheese, cured pork, and pepper. This creamy yet egg-based sauce creates a comforting, flavorful meal that's ready in minutes.
Ingredients
spaghetti400g
large eggs, yolks4- Pecorino cheese, finely grated150g
Grana Padano150g
smoked bacon120g
Salt, to taste
Nutrition (per serving)
Calories
589.2kcal (29.46%)
Protein
31.2g (62.32%)
Carbs
47.9g (17.43%)
Sugars
2.9g (5.88%)
Healthy Fat
11.1g
Unhealthy Fat
20.6g
% Daily Value based on a 2000 calorie diet
How to make Spaghetti Carbonara
Boil the Pasta
- Step 1
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions.
Prepare the Sauce
- Step 1
In a pan with little oil, fry the bacon until it changes color slightly.
- Step 2
In a bowl, beat the yolks of the eggs, the cheese, the pepper, and salt.
- Step 3
Be careful with the salt, the cheese usually has.
- Step 4
It is better to start by putting in small quantities, until the yolks and cheeses make a cream and stop tasting like egg.
- Step 5
Add the pasta to the cream in small portions and stir quickly, and keep adding.
- Step 6
Garnish with the bacon and chesse. Serve warm.
Nutrition (per serving)
Nutrition (per serving)
Calories
589.2kcal (29.46%)
Protein
31.2g (62.32%)
Carbs
47.9g (17.43%)
Sugars
2.9g (5.88%)
Healthy Fat
11.1g
Unhealthy Fat
20.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use freshly cracked black pepper for the best flavor.
Reserve pasta water as it helps adjust the sauce consistency.
Be careful to remove the pan from the heat before adding the egg mixture to avoid scrambling.
FAQS
Can I use bacon instead of guanciale or pancetta?
Yes, you can use bacon as a substitute, but it may alter the traditional flavor slightly.
How do I prevent the eggs from scrambling?
Ensure the pan is removed from heat before adding the egg mixture and stir swiftly to create a creamy sauce.
Can I make this dish vegetarian?
You can omit the guanciale or pancetta and add extra cheese for flavor, but it will not be a traditional Carbonara.
What type of cheese is best for Carbonara?
Pecorino Romano and Parmigiano-Reggiano are traditional choices for Carbonara.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan, adding a bit of water to loosen up the sauce.
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