Spaghetti Carbonara is a classic Italian pasta dish that is beloved all over the world. It is a simple yet delicious recipe that can be made in under 30 minutes, making it perfect for a quick and satisfying meal.
The main ingredients in Spaghetti Carbonara are spaghetti, pancetta or bacon, eggs, Parmesan cheese, black pepper, and sometimes cream. Some recipes may also call for garlic or onions, but these are not typically included in the traditional recipe.
How To Make:
To make Spaghetti Carbonara, start by cooking the spaghetti in a large pot of boiling salted water until it is al dente. While the pasta is cooking, fry the pancetta or bacon in a large skillet until it is crispy. Pancetta should be taken out of the skillet and put aside.
In a bowl, beat together the eggs, Parmesan cheese, and black pepper. Some recipes call for the addition of cream at this point, but this is not traditional. When the spaghetti is done cooking, reserve a cup of pasta water and drain the rest. Add the spaghetti to the skillet with the pancetta and stir to combine.
Remove the skillet from the heat and pour the egg and cheese mixture over the spaghetti. Toss the pasta and egg mixture quickly to coat the spaghetti evenly. If the mixture seems too thick, add a little bit of the reserved pasta water to thin it out. Serve immediately, garnished with extra Parmesan cheese and black pepper.
Tips and Variations:
Tips:
Use high-quality ingredients: For the best tasting Spaghetti Carbonara, use high-quality ingredients such as fresh eggs, pancetta, or guanciale, and freshly grated Pecorino Romano or Parmigiano Reggiano cheese.
Cook the spaghetti al dente: Cook the spaghetti until it is just tender but still firm to the bite. Overcooking the pasta will make it mushy and not hold up well in the sauce.
Use a large skillet: Use a large skillet to cook the pancetta or guanciale and spaghetti together. This will allow the ingredients to mix together more easily and make sure everything is evenly coated with the sauce.
Add pasta water: Add a splash of the pasta cooking water to the skillet when you add the spaghetti. This will help to create a creamy sauce and bind the ingredients together.
Variations:
Vegetable Carbonara: Add sautéed vegetables like zucchini, mushrooms, or spinach to your Spaghetti Carbonara to make it a bit healthier and more flavorful.
Seafood Carbonara: Add cooked shrimp or scallops to your Spaghetti Carbonara for a delicious seafood twist on this classic Italian dish.
Bacon Carbonara: Substitute bacon for pancetta or guanciale to give your Spaghetti Carbonara a smokier flavor.
Creamy Carbonara: Add a splash of heavy cream to your Spaghetti Carbonara to make it extra creamy and rich.
Spicy Carbonara: Add some red pepper flakes or chopped chili peppers to your Spaghetti Carbonara to give it a spicy kick.
Ingredients:
- 1 pound spaghetti
- 6 ounces pancetta or guanciale, diced
- 4 large eggs
- Pecorino Romano or Parmigiano Reggiano cheese, freshly grated, one cup
- 1/2 teaspoon freshly ground black pepper
- Salt, to taste
Instructions:
In a big kettle, several cups of salted water are heated to a boil. When the spaghetti is al dente, add it and simmer for 8 to 10 minutes. After draining the spaghetti, save 1 cup of the cooking water. Heat a sizable skillet over medium heat while the pasta is cooking. Add pancetta or guanciale and cook until crispy, about 8-10 minutes.
In a mixing bowl, whisk together the eggs, cheese, black pepper, and a pinch of salt.
Cooked spaghetti should be added to the pancetta or guanciale in the skillet. Toss to coat and remove the skillet from the heat.
Slowly pour the egg and cheese mixture over the spaghetti while stirring constantly to prevent the eggs from scrambling. Spaghetti's heat will cook the eggs, resulting in a creamy sauce.
If the sauce is too thick, add some of the reserved pasta water, a little at a time, until desired consistency is reached.
Serve hot with more shredded cheese and black pepper on top.