The Ultimate Guide to Spaghetti Carbonara

The ingredients are simple and we always have them at hand. Spaghetti (or pasta of your choice), bacon, eggs, pecorino Romano cheese, a little olive oil and garlic. That’s it!

The velvety carbonara sauce is created when the mixture of egg and Parmesan cheese is tossed with the hot pasta and bacon. Pasta, bacon, in a silky, cheesy sauce….Sir, yes, sir!!! What is there not to love?

Pro Tip – Before you start cooking, read the recipe thoroughly so you can get started! The recipe is SIMPLE, BUT you need to work quickly when preparing the sauce so that the eggs do not get mixed up. You want a rich, creamy, luxurious sauce that nicely coats the pasta, not scrambled eggs for this recipe 🙂

Ingredient

You only need 6 basic ingredients to make this delicious pasta dish!

Spaghetti- Spaghetti is the classic pasta, but you can also use your favorite pasta.

Large eggs- at room temperature.

Cheese- use a high-quality Pecorino Romano cheese. Pecorino is a salty sheep’s milk cheese with an intense taste. It is the best cheese, but if you do not find it, you can use freshly grated Parmesan cheese.
Olive
Bacon – Use thick-cut bacon for the best flavor. You can also use pancetta or guanciale, a salty pork product made from pork cheeks.
Garlic – Garlic is not always used in spaghetti carbonara, but we like to add it for extra flavor.
Salt and black pepper
Parsley – if desired, you can garnish the finished dish with chopped fresh parsley.

How to make spaghetti carbonara

Bring a large pot of salted water to a boil, add the pasta and cook al dente according to the package instructions.

While the pasta is cooking, make the sauce. In a small bowl, whisk the eggs and Parmesan cheese until there are no lumps left. Aside.

olive oil and chopped bacon in the pan with wooden spoon.

In a large, deep frying pan, heat the olive oil over medium heat. Add the bacon (or pancetta) and cook for about 3 minutes until fat is rendered and the bacon is crispy. Add the garlic and cook for 1 minute, stirring, so that it does not burn.
When the noodles are ready cooked, reserve ¾ cup of the starchy cooking water. You will need the starchy pasta water to prepare the sauce. Drain the pasta with a colander.
Add the hot, drained pasta to the pan. Make sure that the pasta is still hot so that the eggs are cooked. Toss the pasta with tongs until the pasta is well coated with the bacon fat. Remove the pan from the heat.

Pour the egg-cheese mixture over the pasta and whisk quickly until the eggs thicken. Be sure to do this from the heat and quickly so that the eggs do not get mixed up.
Add a little of the reserved pasta water and pan it until the desired consistency is achieved. You may not need all the reserved pasta water, add little by little.
Add salt and freshly ground pepper to taste. Put the pasta on plates or bowls and garnish with fresh parsley and extra Parmesan cheese.
Serve immediately, while the pasta is still warm.

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