Spaghetti Carbonara A classic Italian pasta dish prepared simple ingredients which combine to create a rich, creamy sauce without using cream. Only 5 ingredients and: Less than 30 minutesthis is a quick comfort meal.
If there is pasta on the menu, Linguine Carbonara, Cajun Chicken Pastaand: One pot of chicken pasta are a few more easy favorites.
Holly’s Recipe Highlights. Spaghetti Carbonara
Fragrance: Rich and delicious with crispy pancetta, salty parmesan, garlic and a silky sauce.
Why do it? Eggs, cheese, and starchy pasta water create a creamy sauce without heavy cream or an extra pot.
Service offers. Serve with garlic bread and a simple green salad balance the rich pasta.
Total time. 30 minutes Serves. 6:00 Cooking method: Furnace
Ingredient notes
- Spaghetti. Its long strands are perfect for capturing the creamy sauce in every bite. Linguine or fettuccine can be substituted.
- Bacon, Guanciale or Bacon. Pancetta adds a savory, salty flavor and is widely available. Guanciale is the traditional choice, offering a richer flavor, while bacon adds a delicious smoky flavor to the dish.
- Egg. Using room temperature eggs helps them blend smoothly with the cheese and coat the hot pasta evenly, creating a silky sauce without overmixing.
- Parmesan or Pecorino Romano. Parmesan adds a mild, nutty flavor, while Pecorino Romano is sharper and saltier. If using Pecorino Romano, taste the finished dish before adding additional salt.
- Canned pasta water. The starchy cooking water helps loosen the sauce and create a silky texture, allowing it to adhere to the pasta without the need for cream.
How to make spaghetti carbonara
- Mix eggs, Parmesan cheese and black pepper in a bowl.
- Cook the pancetta until crisp, then cook the garlic in the drippings. Cook the spaghetti until al dente and drain, reserving some of the pasta water.
- Add the hot pasta to the pan and toss with the garlic. Remove from heat and add the egg mixture.
- Toss with tongs until creamy, adding a splash of pasta water if necessary. Stir in the pancetta and serve hot.
Saving leftover carbonara
Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze. Heat in a pan over low heat, with a splash of water to thin the sauce. Stir frequently and avoid high heat to prevent the egg-based sauce from becoming grainy.
More comforting pasta dinners
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In a medium bowl, whisk together the eggs, Parmesan cheese, and black pepper. Put aside.
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In a large skillet, cook pancetta over medium heat until crisp. Remove from the pan with a slotted spoon and set aside. Add the garlic to the pan and cook for 1 minute.
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Meanwhile, cook the pasta in a large pot of salted water until al dente. Reserve 1 cup of the pasta water. Drain well, but do not wash.
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Add the hot drained pasta to the pan with the garlic and toss to coat.
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Take the pan off the heat and pour the egg mixture, mixing well with tongs. Add the reserved pasta water if needed to adjust the consistency of the sauce.
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Add the pancetta and toss to combine. Season with additional salt to taste.
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Serve warm, garnished with parsley or additional Parmesan cheese, if desired.
- This dish comes together quickly. Prepare all ingredients before starting.
- Cook the pasta until al dente or firm.
- Do not rinse the pasta; the starch helps the sauce stick.
- Add a little pasta water if necessary to create a creamy consistency.
- Carbonara will keep in the refrigerator for 4 days. Because of the creamy sauce, it is not recommended to refrigerate.
Calories. 441 |: Carbohydrates. 58:is |: Proteins. 21:00is |: Fats. 13:00is |: Saturated fats. 6:00is |: Polyunsaturated fats. 2:is |: Monounsaturated fats. 5:00is |: Trans fats. 0.03:is |: Cholesterol. 114:mg |: Sodium. 400mg |: Potassium. 250mg |: Fiber. 2:is |: Sugar. 2:is |: Vitamin A. 270IU: |: Vitamin C. 0.3:mg |: Calcium. 230:mg |: iron 2:mg
The nutritional information provided is an estimate and depends on the preparation methods and brands of ingredients used.
Course: Basic course
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