Spaghetti alla Carbonara

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
spaghetti alla carbonara is a classic Italian pasta dish that is loved for its simplicity and rich flavors. This recipe combines al dente spaghetti with crispy pancetta, creamy eggs, Parmesan cheese, and black pepper to create a deliciously indulgent meal. The carbonara sauce is made by whisking together the eggs and cheese, which are then tossed with the hot pasta to create a silky coating. With just a few ingredients and minimal effort, this recipe is perfect for a quick and satisfying dinner.

Keywords: Spaghetti alla carbonara, Italian, pasta dish, pancetta, creamy eggs

spaghetti alla carbonara recipe details

Spaghetti alla carbonara recipe, recipe Rating: 4.6
Number of votes:110

Carbonara, an authentic Italian cuisine recipe, is a very popular, tasty and easy to prepare Roman dish, a true must-have for any lover of Italian cuisine. This is a meal that any man can cook in no time to impress the one he loves or just make friends think you really know your way around the kitchen.

Ready in: 45 mins

Ingredients

Serves: 6

• 1 tablespoon butter
• 5 ounces pancetta, or streaky bacon if you cannot find pancetta, cut in very small cubes
• 1 pound spaghetti
• 3 eggs
• 1/4 cup grated Parmigiano Reggiano cheese
• 1/4 cup pecorino cheese (all Parmesan if you cannot find pecorino)
• 1/4 teaspoon nutmeg
• 2 tablespoons chopped parsley
• salt and freshly ground black pepper

Preparation method

Prep: 20 mins | Cook: 25 mins

1. Melt the butter in a pan large enough to eventually hold both the pasta and the sauce over medium heat. As soon as the butter is melted, add the diced bacon and cook till crisp and light brown.
2. At the same time bring a large pot of salted water to a rolling boil, then add the pasta and stir to separate with a wooden spoon or fork.
3. Meanwhile, in a bowl, beat the eggs along with the Parmesan, pecorino, lots of freshly ground pepper, and nutmeg to taste. Add 1 tablespoon of parsley to mixture and stir.
4. When the pasta is done, drain, reserving a few tablespoons of the cooking liquid, and add to the pan with the oil, butter and bacon mixture. Turn the heat on to very, very low and add the egg and cheese mixture, stirring continuously for a couple of minutes until eggs are heated through. Sprinkle with the remaining parsley. Remove the pan from heat, and serve the spaghetti alla carbonara immediately onto pre-warmed plates. Pass extra grated cheese at table if you wish.Cook’s notes:

Some cooks like to prepare it with smoked bacon, others with pancetta, the cured but not smoked bacon. Be careful not to overcook the pasta, as you will be cooking it a little longer in the pan with the sauce: the pasta should be al dente, a bit chewy. The eggs should just curdle.