Spaghetti Carbonara Recipe | Food Millions

July 27, 2022
Spaghetti Carbonara recipe

Spaghetti Carbonara Recipe

Spaghetti Carbonara is a simple and classic Italian pasta that only takes minutes to prepare. Mix freshly cooked spaghetti in creamy Parmesan sauce with flavorful pancetta or bacon bits strewn about. It’s a delectable and cozy pasta that’s ideal for hectic weeknights when you’re stumped for dinner ideas.

With only 5 ingredients and 15 minutes to prepare, this is the easiest pasta meal you’ll ever cook, loaded with Parmesan and crispy bacon delight!

Spaghetti Carbonara recipe

SPAGHETTI CARBONARA’S INGREDIENTS

You’ll need the following simple ingredients to prepare homemade spaghetti carbonara:

  • Use traditional spaghetti, although any long pasta will suffice.
  • Carbonara is generally made using pancetta pie, however, bacon can also be used. Both give the pasta a lovely salty flavor.
  • Garlic provides flavor but is not usually used in classic carbonara and can be skipped.
  • When mixing eggs with boiled spaghetti, it forms a rich, creamy sauce that cooks.
  • You can also use Pecorino Romano instead of Parmesan (which is traditionally used).
  • ground black pepper
  • Garnished with fresh parsley.
HOW TO MAKE THE BEST CARBONARA

HOW TO MAKE THE BEST CARBONARA SPAGHETTI

  • Prepare the pasta. Over medium-high heat, bring a large pot of salted water to a boil. Cook, stirring occasionally until the spaghetti noodles are al dente (completely cooked but still firm), about 8-10 minutes, or according to package guidelines. Remove the pot from the heat and set it aside.
  • Make the sauce first. Prepare the sauce by whisking together eggs, Parmesan cheese, and pepper in a medium mixing bowl while the spaghetti is cooking.
  • Preheat the oven to 350°F. Cook the pancetta. In a shallow saucepan over medium-high heat, fry the pancetta or bacon until crisp, about 3-4 minutes (no cooking oil required). Sauté for another minute, or until garlic is aromatic.
  • Add the pasta and toss to combine. Turn off the heat and toss the hot spaghetti into the pan of garlicky bacon. Stir in 1 to 2 tablespoons of hot pasta water until everything is well combined. The classic creamy carbonara is made by vigorously whisking fat from the bacon and pasta water together.
  • Add the sauce and mix well. Toss in the egg-cheese mixture for about 1 minute to coat. Egg yolk is also an emulsifier, which aids fat dispersion throughout the liquid, resulting in a creamy sauce.
  • Serve. Serve immediately on a dish with more parmesan and parsley on top, if preferred.
Spaghetti Carbonara recipe

TIPS ABOUT CARBONARA SPAGHETTI

  • The pasta should not be drained or rinsed. To thicken the sauce and get the desired consistency, maintain all of the starch on the pasta. In addition, part of the pasta water will be used in the sauce.
  • While putting the hot noodles with the pasta water into the pancetta, stir vigorously. This emulsifies the liquid and fat, resulting in a creamy texture.
  • When adding the egg-cheese sauce, turn off the heat. When the eggs are put into the boiling pasta, they cook, but if the heat is turned up too high, the egg mixture soon solidifies, resulting in scrambled eggs.
  • How to personalize. If you want to spice things up, you may add some cooked meat or vegetables. Chicken, shrimp, or mushrooms are some ideas.
  • How to keep it: The best way to enjoy spaghetti carbonara is to eat it right away. Transfer the cooled spaghetti to an airtight container and store it in the refrigerator for up to 3 days. Reheat for a few minutes on the stove over medium-low heat until warmed through. If the sauce has thickened too much in the refrigerator, you may need to add a little water.

INGREDIENTS

  • spaghetti noodles, 4 oz.
  • 4 pancetta or bacon pieces, chopped
  • 1/2 tbsp minced garlic
  • 2 beaten eggs
  • 1/4 cup shredded Parmesan cheese
  • 1/4 teaspoon black pepper, ground (or to taste)
  • 1 teaspoon freshly chopped fresh parsley (for garnish)
INGREDIENTS

INSTRUCTIONS

  • Over medium-high heat, bring a large pot of salted water to a boil. Cook until the spaghetti noodles are al dente (completely cooked but still firm) or according to package guidelines, about 8-10 minutes. Remove the pot from the heat and set it aside.
  • While the spaghetti is cooking, make the sauce by whisking together the eggs, Parmesan cheese, and pepper in a medium mixing bowl. Place aside.
  • In a shallow saucepan over medium-high heat, fry pancetta or bacon until crisp, about 3-4 minutes (no cooking oil required). Cook for another minute, or until the garlic is aromatic.
  • Turn off the heat and add the hot pasta to the saucepan with the garlicky bacon. Stir in 1 to 2 tablespoons hot pasta water until well combined. The classic creamy carbonara is created by vigorously whisking fat from the bacon and pasta water.
  • Stir in the egg-parmesan mixture and toss for about 1 minute to coat. Egg yolk is also an emulsifier, which helps fat diffuse throughout the liquid, resulting in a creamy sauce.
  • Serve immediately on a dish, garnished with
  • parsley and additional parmesan, if preferred.

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Spaghetti Carbonara

Spaghetti Carbonara Recipe

Spaghetti Carbonara is a simple and classic Italian pasta that only takes minutes to prepare. Mix freshly cooked spaghetti in creamy Parmesan sauce with flavorful pancetta or bacon bits strewn about. It’s a delectable and cozy pasta that’s ideal for hectic weeknights when you’re stumped for dinner ideas.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course pasta
Cuisine Italian
Servings 2
Calories 563 kcal

Ingredients
  

  • 4 oz spaghetti noodles
  • 4 pancetta or bacon pieces chopped
  • ½ tbsp minced garlic
  • 2 beaten eggs
  • ¼ cup shredded Parmesan cheese
  • ¼ teaspoon black pepper ground (or to taste)
  • 1 teaspoon freshly chopped fresh parsley for garnish

Instructions
 

  • Over medium-high heat, bring a large pot of salted water to a boil. Cook until the spaghetti noodles are al dente (completely cooked but still firm) or according to package guidelines, about 8-10 minutes. Remove the pot from the heat and set it aside.
  • While the spaghetti is cooking, make the sauce by whisking together the eggs, Parmesan cheese, and pepper in a medium mixing bowl. Place aside.
  • In a shallow saucepan over medium-high heat, fry pancetta or bacon until crisp, about 3-4 minutes (no cooking oil required). Cook for another minute, or until the garlic is aromatic.
  • Turn off the heat and add the hot pasta to the saucepan with the garlicky bacon. Stir in 1 to 2 tablespoons hot pasta water until well combined. The classic creamy carbonara is created by vigorously whisking fat from the bacon and pasta water.
  • Stir in the egg-parmesan mixture and toss for about 1 minute to coat. Egg yolk is also an emulsifier, which helps fat diffuse throughout the liquid, resulting in a creamy sauce.
  • Serve immediately on a dish, garnished with parsley and additional parmesan, if preferred.

Notes

  • The pasta should not be drained or rinsed. To thicken the sauce and get the desired consistency, maintain all of the starch on the pasta. In addition, part of the pasta water will be used in the sauce.
  • While putting the hot noodles with the pasta water into the pancetta, stir vigorously. This emulsifies the liquid and fat, resulting in a creamy texture.
  • When adding the egg-cheese sauce, turn off the heat. When the eggs are put into the boiling pasta, they cook, but if the heat is turned up too high, the egg mixture soon solidifies, resulting in scrambled eggs.
  • How to personalize. If you want to spice things up, you may add some cooked meat or vegetables. Chicken, shrimp, or mushrooms are some ideas.
  • How to keep it: The best way to enjoy spaghetti carbonara is to eat it right away. Transfer the cooled spaghetti to an airtight container and store it in the refrigerator for up to 3 days. Reheat for a few minutes on the stove over medium-low heat until warmed through. If the sauce has thickened too much in the refrigerator, you may need to add a little water.
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