carbonara pasta

Creamy spaghetti carbonara (Spaghetti a la Carbonara) is a simple classic Italian pasta with pancetta that's quick and easy to make in minutes. 

Spaghetti Carbonara

spaghetti noodles

pancetta

garlic, minced

eggs, beaten

Parmesan cheese, shredded

black pepper (or

fresh parsley, finely chopped (for garnish)

Bring a large pot of salted water to a boil over medium high heat. Add spaghetti noodles and cook until al dente (fully cooked but still firm) or according to package directions, about 8-10 minutes. Turn off the heat and set the pot aside.

While cooking the spaghetti, prepare the sauce mixture by whisking together eggs, Parmesan cheese and pepper in a medium mixing bowl. Set aside.

Sauté pancetta or bacon (no cooking oil needed) in a shallow saucepan over medium high heat until crisp, about 3-4 minutes. Add garlic and sauté for another minute until fragrant.

Turn off heat and transfer the hot spaghetti into the garlicky bacon in the saucepan. Add 1 to 2 tablespoons of hot pasta water and stir vigorously to combine. A vigorous whisking emulsifies fat from the bacon and pasta water, creating the classic creamy carbonara.

Stir in the egg-parmesan mixture and toss to coat, about 1 minute. Egg yolk is also an emulsifier which further helps fat disperse throughout the liquid, making the sauce creamy.

Serve immediately on a plate and garnish with parsley and extra parmesan on top, if desired.

Really fabulous!  I did it with asparagus on the side and the wonderful rosemary, garlic focaccia (recipe also found on this site).  Totally wonderful!  Thanks Sam!

This is the perfect easy pasta. My husband loved it and we will definitely make it again.

Carbonara is such a rich and delicious favorite! I loved this recipe, simple and perfect!

https://www.youtube.com/watch?v=wntRYjic2_E

Spaghetti carbonara (or Spaghetti a la Carbonara) is a simple and classic Italian pasta that is quick and easy to make in just minutes. Freshly cooked spaghetti is tossed in a delicious creamy Parmesan sauce with pieces of flavourful pancetta (or bacon) throughout. It's a delicious and comforting pasta that is perfect for busy weeknights when you just don't know what to make.

FULL RECIPE: https://www.aheadofthyme.com/spaghetti-carbonara/

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#spaghetticarbonara #carbonara #pasta

Code: CZK4WG6LAVQOZTHF

With only 5 ingredients, minimal prep and 15 minutes cooking time, you can have the midweek magic that is traditional spaghetti alla carbonara on the table.
Why I love this spaghetti alla carbonara recipe
Ahh, carbonara. It’s one of those deceptively simple dishes that somehow manages to stir up fierce opinions, minor identity crises, and intense dinner-table debates – especially if you dare to make it in front of an Italian. 
Ask a Roman and they’ll tell you there’s only one way to make carbonara. No cream. No garlic. Definitely no peas. But even among purists, there’s still a bit of friendly fire. Should you use whole eggs, or just yolks? Is a mix of the two the golden ratio?

Using all yolks gives you a richer, silkier, more luxurious sauce but, if you go too far, it can get a little thick or heavy. Whole eggs, on the other hand, lighten things up. This recipe sticks with whole eggs, making the sauce more fluid and glossy and striking a nice balance: creamy without being cloying and far less likely to scramble – thanks to one clever little trick. Tempering the eggs (by whisking in a bit of hot pasta water before adding them to the pan) gently warms them up and makes them much less likely to turn into scrambled eggs. It’s a small step that makes a big difference.
What makes carbonara so special is that it turns pantry staples into something kind of miraculous. The starchy pasta water and egg mixture create a glossy, creamy sauce without a drop of cream in sight. And when it all comes together – the salty crisp guanciale, the silky egg sauce, the bite of black pepper and that pecorino tang – you’ll understand exactly why Italians guard this dish like a national treasure.
Bonus points for the smug satisfaction you'll feel when someone asks if you added cream and you get to say, with confidence, absolutely not! 
💡 Tip: prep, set, go!
Have everything prepped before you start. This dish moves fast. Have your eggs whisked, cheese grated, water boiling, guanciale chopped and pan ready. See my other tips for getting your carbonara right, below the recipe. 
Key ingredients in this easy carbonara recipe
Carbonara has just five key ingredients. That’s it. But every one of them plays a role and quality matters.

Spaghetti: the classic choice. Spaghetti holds the sauce beautifully, allowing it to cling to each strand. Other pasta types, like rigatoni or bucatini, are acceptable, but spaghetti is the OG. Cook it al dente, as it will continue to cook when you mix it with the guanciale and again when you stir through the egg mixture.
Guanciale: this is cured pork jowl – fatty and rich, it renders into golden, crispy bits while releasing that magic fat that becomes the base of the sauce. If you can’t find it, you can use pancetta instead. But please, I beg you, no bacon!
Eggs: these are the heart of your sauce. Room temperature eggs mix more easily and are less likely to scramble when they hit the hot pasta. We’re using whole eggs for the perfect blend of creaminess and ease (who wants a bunch of leftover egg whites anyway?). If you’d like to up the richness factor, though, you can add in two additional egg yolks.
Pecorino Romano: sharp, salty and punchy. Pecorino Romano is a sheep’s milk cheese from Lazio (the same region as Rome) and it’s the traditional choice for carbonara – not parmesan! It melts beautifully into the sauce and brings that distinctive, salty edge. You can sub for parmesan, if you prefer (promise I won't judge), or use a mixture of pecorino and parmesan for the best of both worlds. Don’t forget to serve with a final sprinkling for an added flavour boost.
Cracked black pepper: carbonara needs a generous hit of cracked pepper to cut through the richness and add warmth and complexity, so don't hold back, especially when it comes time to serve. 


 In the mood for spaghetti? Here are all the dinner recipe ideas you need for meals that start with a packet of spaghetti. 
Recipe notes, introduction and images by Senior Food Editor, Elisa Pietrantonio


Traditional Italian spaghetti alla carbonara recipe

dried spaghetti pasta

18.20 gm extra virgin olive oil

guanciale, rind removed, finely chopped

eggs,

(1 cup) finely grated pecorino Romano

tsp black pepper

pecorino Romano, extra, to serve

black pepper, extra, to serve

Step 1

Cook pasta in a large saucepan of salted boiling water for 8 minutes or until al dente. Drain, reserving 125ml (1/2 cup) pasta water.

Step 2

Meanwhile, heat oil in a large, deep frying pan over medium heat. Add guanciale and cook, stirring, for 6 minutes or until golden. Remove pan from the heat.

Step 3

Whisk eggs, pecorino and pepper in a bowl (don't add salt as cooking water and guanciale are salty). Add reserved hot pasta water and whisk until well combined.

Step 4

Return frying pan to medium heat. Working quickly, add hot pasta and toss for 2 minutes or until well coated with oil and guanciale. Remove pan from heat, add egg mixture, then stir quickly and continuously, for 1 minute or until egg mixture is creamy and warmed through (the heat from the pasta and pan will cook and slightly thicken the egg mixture without scrambling it).

Step 5

Divide carbonara among serving plates and sprinkle with extra pecorino and pepper. Serve immediately.

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