Spaghetti Carbonara

c
@cocinero44

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.

Spaghetti Carbonara recipe
Prep Time
10min
Cook Time
20min
Total Time
30min

Ingredients

4 Servings
(1 serving = 1/4 of the recipe)
  • spaghetti
    spaghetti
    400g
  • large eggs, yolks
    large eggs, yolks
    4
  • Pecorino cheese, finely grated
    Pecorino cheese, finely grated
    150g
  • Grana Padano
    Grana Padano
    150g
  • smoked bacon
    smoked bacon
    120g
  • Salt, to taste
    Salt, to taste

How to make Spaghetti Carbonara

Boil the Pasta

  1. 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

  1. Step 1

    In a pan with little oil, fry the bacon until it changes color slightly.

  2. Step 2

    In a bowl, beat the yolks of the eggs, the cheese, the pepper, and salt.

  3. Step 3

    Be careful with the salt, the cheese usually has.

  4. 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.

  5. Step 5

    Add the pasta to the cream in small portions and stir quickly, and keep adding.

  6. Step 6

    Garnish with the bacon and chesse. Serve warm.

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

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Tips & Tricks

  1. Use freshly cracked black pepper for the best flavor.

  2. Reserve pasta water as it helps adjust the sauce consistency.

  3. Be careful to remove the pan from the heat before adding the egg mixture to avoid scrambling.

FAQS

  1. 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.

  2. 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.

  3. 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.

  4. What type of cheese is best for Carbonara?

    Pecorino Romano and Parmigiano-Reggiano are traditional choices for Carbonara.

  5. 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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