spaghetti carbonara

Authentic Carbonara is an easy Italian pasta recipe using eggs, cheese and bacon. This is an easy carbonara recipe that any home cook can feel confident in making!&nbsp;

Authentic Carbonara

dry bucatini

Kosher salt

bacon

eggs

pecorino romano cheese (, finely grated)

pasta water*

pepper

maldon sea salt

In a large skillet, cooking bacon or pancetta over medium heat. Use a skillet that might seem too large for this task because you will be using the same one to toss your pasta later, so it needs to be large enough to accomodate 1 pound of cooked pasta.

Cook bacon until cooked, but not crispy. Remove bacon to a paper towel lined plate, but reserve rendered bacon grease.

Eyeballing it, reserve about 2 tablespoons of bacon fat, discarding the rest. Set skillet aside.

In a large pot, boil enough water for pasta. When it comes to a rolling boil, add kosher salt. Any Italian grandmother will tell you pasta water needs to be as salty as the sea, so don't be shy.

Cook pasta according to package directions or al dente, or even 1 minute less.

In a medium bowl, whisk 2 whole eggs with 4 egg yolks. After whisked, combine with pecorino romano cheese. Set aside.

When pasta is done, ladle out about 1/2 cup of starchy boiling water to a heat safe measuring cup. Go ahead and add 2 tablespoons of hot water to egg mixture, whisking while you combine to prevent the hot water from cooking your egg.

Drain pasta and set rendered bacon skillet back onto the hot burner.

When pasta is drained and while it is still hot, transfer back to the skillet and toss well with bacon fat.

Remove from heat and try to pile pasta in the center. Using tongs, slowly pour the egg mixture over the hot pasta, tossing fast to cook the egg over the pasta.

Toss for 2 minutes, pasta starch will help sauce thicken, along with residual heat.

If your sauce is too watery or loose, add more cheese. If you sauce is too thick and clumpy, slowly add additional pasta water.

Transfer to serving dishes and season with freshly ground pepper, Maldon sea salt and additional cheese. Serve immediately.

If you've tried this recipe, come back and let us know how it was!

https://www.youtube.com/watch?v=A2G45WecCzw

Authentic Carbonara is an easy Italian pasta recipe using eggs, cheese and bacon. This is an easy carbonara recipe that any home cook can feel confident in making! This was filmed as part of a Facebook LIVE, see Facebook for full version. 
Full recipe: https://www.savoryexperiments.com/authentic-carbonara/

Spaghetti Carbonara is an Italian pasta dish with creamy egg, diced bacon, grated cheese, and copious amounts of black pepper–a Roman dish reminiscent of an American breakfast.

Spaghetti Carbonara

Delallo spaghetti (or gluten-free spaghetti)

chicken broth

baby arugula or frisée lettuce (chopped)

tbsp Italian parsley (chopped)

kosher salt and ground black pepper

Parmigiano Reggiano cheese

Pecorino Romano (preferably Locatelli)

water

tbsp white vinegar

tsp kosher salt

Bring a large pot of generously salted water to a boil.

In a deep skillet or medium pot, egg-poaching liquid to a boil over high heat, then leave on low heat.

Heat a large (12-inch) skillet over medium-high heat, cook bacon until fat renders and meat is slightly crisp, about 10 minutes. Set aside with a slotted spoon and transfer to a plate, leaving the fat in the skillet.

At the same time, add the pasta to the salted water, and add the broth to the bacon fat and simmer the broth to reduce by 1/3, about 8 to 10 minutes.

Cook the pasta until al dente, under-cooking by 2 minutes, about 8 to 10 minutes. Drain pasta but do not rinse.

To the broth add the arugula, parsley and 1/4 teaspoon salt and black pepper.

Add drained pasta, raise heat to high, and toss to coat with sauce.

Finish cooking the pasta in the broth for 2 minutes, then remove from heat, stir in cheese, and toss. The spaghetti will soak up any liquid.

Working one at a time, carefully crack each egg into a small bowl and very gently slide into barely boiling poaching liquid. Cook until whites set but yolks are still runny, about 2 to 3 minutes. Using a slotted spoon, lift each egg out of the water.

Evenly divide pasta between 4 warm bowls. Place each egg atop each bowl of pasta. Top generously with black pepper.

Serve immediately, mixing up the pasta to spread the egg and yolk throughout the bowl.

Spaghetti Carbonara is my favorite! Especially with a poached egg on top so the yolk is already warm when mixed with the noodles! This lighter version also hassome greens to the mix, so good!

10 Freestyle Points • 422 Calories
https://www.skinnytaste.com/spaghetti-carbonara/

Healthy-ish Spaghetti Carbonara

This easy&nbsp;Pasta Carbonara&nbsp;comes together in about 30 minutes and is the perfect weeknight dinner. It's an Italian recipe the whole family will love!

Pasta Carbonara

water (, divided)

garlic (, minced)

spaghetti (or linguine)

cheese

salt and pepper (,

parsley (, for garnish)

Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat.

Allow to simmer until water evaporates about 6 - 7 minutes, then reduce heat to medium-low and continue to cook until bacon is brown and crisp, about 6 - 8 minutes longer.

Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan. Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden.

Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined.

Meanwhile, bring 8 cups of water to a boil in a large dutch oven (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl.

Carefully drain al dente pasta into colander in bowl, while reserving pasta water in bowl. Measure out 1 cup hot pasta water and discard remaining water. Immediately place pasta in now empty large bowl.

Slowly pour and whisk 1/2 cup pasta water into egg mixture, then slowly pour mixture over pasta while tossing to coat. Add bacon and toss to combine. Season with salt if desired.

Let pasta rest, tossing frequently, 2 - 4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining 1/2 cup hot pasta water as needed. Serve immediately topped with additional parmesan and parsley.

Spaghetti Carbonara is one of the most famous Pasta Recipes of Roman Cuisine. It's a simple pasta dish, whose authentic recipe want only 5 simple ingredients: eggs, guanciale, ground black pepper, grated pecorino romano and spaghetti.This is the traditional recipe for spaghetti carbonara, so you need no other ingredients; DO NOT use garlic, parsley, onion, cream, milk or parmigiano Reggiano. If you read this recipe thoroughly, you will see that there are many Spaghetti Carbonara variants, also here in Italy, but they are...variants of the authentic recipe. Which is very simple and fast to make. The only difficulty is to make sure that the eggs do not cook so much to look like an omelette or too little to be raw and cold. There are a few tricks to make a perfect carbonara and now we'll let you know.

Spaghetti Carbonara Traditional Recipe | Italian Spaghetti alla Carbonara

spaghetti

200 g (7 oz) of guanciale

eggs egg

g (3,50 oz) of grated Pecorino Romano cheese

black pepper

Cut the guanciale into small pieces then simmer in a frying pan over medium heat.

Whisk Pecorino cheese with the eggs until you get a creamy sauce.

Cook the spaghetti al dente in boiling salted water

Drain when they are ready then put them in the frying pan to season them properly with the fat of the guanciale.

 add the eggs and pecorino cream and stir. Spaghetti carbonara is ready. Serve immediately.

Spaghettini carbonara features pasta in a delicious parmesan-egg sauce with savory pancetta.

pancetta (or bacon, chopped)

garlic (minced)

parmesan cheese (shredded)

Whisk eggs, parmesan cheese and black pepper in a bowl. Set aside.

Cook pancetta over medium heat until crisp. Remove from pan and add garlic. Cook 1 minute.

Cook pasta in salted water until al dente. Drain reserving 1 cup of pasta water.

Place hot pasta in pan with garlic and toss to coat. Quickly remove from heat and add egg mixture.

Using tongs, mix well adding pasta water if needed. Stir in pancetta/bacon and add parsley/parmesan for garnish.

Spaghetti carbonara is a delicious comforting pasta dish made with only a few great quality ingredients.

guanciale

pecorino cheese

pasta water

tsp coarse black pepper

Cook spaghetti to "al dente" in salted (2 Tbsp kosher salt per gallon) water.&nbsp; Dice guanciale into small pieces.&nbsp; Saute guanciale in a large pan with 1 tsp of olive oil for 7-10 minutes on medium heat.&nbsp; &nbsp;&nbsp;

While guanciale is cooking break 4 eggs into a bowl and mix with 1 cup of pecorino cheese.&nbsp;&nbsp;

Remove guanciale after cooked through and set aside.&nbsp; To the pan with the remaining fat add 2 ounces of pasta water and the pasta.&nbsp; Cook the pasta in the guanciale fat and water mixture for 1 minute then remove the pan from the heat.

Wait for 1 minute, then add the egg/cheese mixture to the spaghetti and mix quickly.&nbsp; A creamy sauce will form.&nbsp; If it is too dry add a couple tablespoons of pasta water at a time to get the perfect consistency.&nbsp; If it is too wet add a touch more pecorino.

Finally add the guanciale back to the spaghetti.&nbsp; Add the black pepper as well.&nbsp; Mix again and serve quickly while still creamy.&nbsp; Enjoy!

https://www.youtube.com/watch?v=7Y4O7D38D48

Carbonara is traditionally made with guanciale and Pecorino Romano cheese, but pancetta or even bacon is fine.  I'm just showing the traditional way with guanciale, Pecorino Romano cheese, eggs, pepper, and pasta water. 100% no cream!  I hope you enjoy this authentic carbonara recipe!

PRINT RECIPE HERE:
https://www.sipandfeast.com/spaghetti-carbonara/

Carbonara Ingredients:
-1 pound spaghetti or rigatoni
-6 ounces guanciale or pancetta
-4 large eggs
-1 cup grated Pecorino Romano cheese
-1 cup pasta water
-1 tsp coarse black pepper

WEBSITE:
https://www.sipandfeast.com/

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REAL CARBONARA with Guanciale and Pecorino Romano

This Spaghetti Carbonara recipe is creamy, luscious, and bursting with flavor. Super easy weeknight dinner lifesaver, using only one pot and on the table in 20 minutes!

One Pot Spaghetti Carbonara

bacon (, diced)

spaghetti (, uncooked)

heavy cream

Parmesan cheese

salt

parsley

Cook bacon in a large, deep saute pan over medium heat until crispy, about 7 minutes. Transfer bacon pieces to a paper-lined plate. Drain off most of the grease from the pan.

Add chicken broth to the pan; bring to a boil. Add in the spaghetti; stir well, separating the noodles to ensure they don’t stick together. Cover and gently simmer for 8-9 minutes until the pasta is al dente and the broth has mostly evaporated.

In the meantime, in a medium bowl, whisk together the eggs, cream, Parmesan, garlic, salt, and pepper.

Turn the heat down to low; slowly pour the egg/cream mixture into the cooked pasta and stir vigorously to combine for about 30-60 seconds to thicken.

Remove from the heat and stir in the cooked bacon and parsley.

Serve immediately and enjoy!

Forget that cream-laden carbonara, our chorizo and wholemeal spaghetti version is nourishing enough for every night.

Chorizo carbonara

tbs extra virgin olive oil

x 100 grams dried chorizo, finely chopped

garlic clove, crushed

rosemary,

(50 grams) grated parmesan

tsp white vinegar

parsley leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5766769987001&=domain=del

5348771529001-5766769987001

Spaghetti alla Carbonara with Ham Recipe – fast and easy pasta dinner for busy weeknights. Spaghetti noodles are tossed with crispy bacon, ham and creamy Parmesan sauce.More recipes: www.crunchycreamysweet.com

Spaghetti alla Carbonara with Ham recipe

spaghetti noodles

olive oil

bacon (chopped)

garlic

butter

chopped parsley

Start by cooking spaghetti in a pot with lid, according to the instructions on the box. When done, reserve 1/2 cup of pasta water, then drain the pasta. Keep warm.

In a skillet, heat up olive oil. Add bacon and chopped ham and cook until crispy. Add garlic and saute for 1 minute. Add one tablespoon of butter and let melt. Add cooked spaghetti to skillet and toss well with bacon and ham.

In a small bowl or measuring cup, whisk together egg and Parmesan. Slowly add to pasta, whisking vigorously so the egg won't scramble. Add pasta water, a little bit at a time, whisking well. It should turn into a creamy sauce. Season dish with black pepper, chopped parsley and grated Parmesan cheese.

Spaghetti alla Carbonara is an Italian classic from the region of Lazio and, like many traditional dishes, there are now lots of variations on this theme. Our tagliatelle alla carbonara, for example, is a rich and creamy version for those who like their pasta with an indulgent twist. However, today’s recipe adheres very closely to the original version of this dish, and is our head chef Roberta’s go-to meal when she’s looking for quick, warming and whole-heartedly Italian comfort food.

Roberta's Classic Spaghetti alla Carbonara Recipe

diced guanciale

10tbsp Pecorino Romano cheese, grated

Salt and black pepper

Fry the guanciale in a large skillet, there’s no need to add any oil to the pan as when the guanciale cooks it will release fat that will help the meat to cook. Fry for 5-10 minutes until the meat has browned and become crispy, then remove from the heat.

Bring a large pan of salted water to the boil, cook the spaghetti in the water as per the instructions on the packet. When cooked, drain the pasta, reserving a cup of the pasta water.

Whisk the eggs in a bowl and add to the pan with the drained pasta, along with about 2tbsp of the reserved pasta water, half of the grated Pecorino Romano and a generous amount of black pepper. Mix together until smooth and creamy.

Transfer the guanciale to the pasta pan and toss everything together so that each strand of spaghetti is generously coated in the sauce and the guanciale is evenly distributed throughout.

Top with the remaining Pecorino Romano cheese and more black pepper to taste. Buon appetito!

This Bacon Spaghetti Carbonara recipe is a simple, delicious twist on the classic original. Creamy seasoned pasta combined with crispy bacon!

BACON SPAGHETTI CARBONARA

tsp black pepper

sea or kosher salt,

Optional garnish: chopped fresh parsley and more Parmesan cheese

Cook the pasta in generously salted water according to package directions (al dente).  Drain the pasta. Do not rinse the cooked pasta.

Reserve 1 cup of the cooking water and set aside.

Add the eggs, Parmesan cheese, and pepper together in a small bowl.

Whisk until combined. Set this aside.

Fry the bacon in a large skillet over medium heat. You want it to be brown and lightly crispy. it will take 5 to 10 minutes.

Remove the bacon from the pan and drain the excess fat from the skillet (all but about 1 tablespoon). Crumble the bacon and set aside.

Add the minced garlic to the bacon grease in the skillet and cook for 2 minutes. Don&#39;t let the garlic burn. Reduce to low heat.

Add the cooked spaghetti to the skillet.

Add ½ cup of the reserved cooking water to the skillet.

Toss this all together with tongs.

Remove the skillet from the heat. Add the Parmesan, egg, and pepper mixture.

Immediately use tongs to gently combine allowing the spaghetti to be coated. (If you allow the eggs to sit, it may cook into a clump.) The eggs will cook from the residual heat on the spaghetti.

Add crumbled bacon then continue to toss everything together again.

If the dish is too dry for your taste, you may gradually add the desired amount of the reserved pasta water (stirring as you add.)

Add salt to taste. Taste it first, the bacon and Parmesan cheese adds its own saltiness.

Make the ultimate spaghetti carbonara with a creamy hollandaise-style sauce and crisp pancetta or guanciale. You can also mix in an egg yolk at the end

Next level spaghetti carbonara

rindless unsmoked fatty pancetta

garlic clove, bashed

spaghetti or fettuccine

parmesan, finely grated

truffle oil (optional)

First, warm your serving dishes in a low oven or in the microwave. Heat the oil gently in a large, shallow pan. Fry the guanciale or pancetta and garlic for 10 mins, or until all the fat has rendered off and the meat is golden and crisp. Remove and discard the garlic clove, then turn off the heat.

Bring a large pan of salted water to a simmer and cook the pasta until it’s al dente (about a minute less than the pack instructions). Meanwhile, whisk 2 egg yolks in a small bowl with a pinch of salt.

Using kitchen tongs, lift the pasta from the water into the pancetta pan along with any dripping water. Use a wooden spoon to stir it into the rendered fat. If the pan looks dry, add a small ladleful of pasta water and mix it in. Keep adding until you see a little pasta water at the bottom of the pan – you’ll be surprised how much will be absorbed.

Working quickly, tip the beaten yolks in with the pasta and stir vigorously. Rinse the yolk bowl out with a little more pasta water and pour that in too. Add most of the parmesan and beat again. If at any time it’s becoming claggy or starting to scramble, pour in a little more water. If you’ve added too much, stir the pasta over the lowest heat for a few moments. You’re aiming for a smooth sauce that is the consistency of double cream. Season with a couple of pinches of ground black pepper and taste for salt.

Transfer the pasta to the warmed serving dishes, scatter over the remaining parmesan and nestle the last two egg yolks on top, if using. Season them with some salt and pepper, and drizzle over the truffle oil, if you have it, just before serving.

Tagliatelle Carbonara with Crispy Mushrooms is the coziest pasta dish for chillier months! It&#x27;s unbelievably flavorful, and uses such simple ingredients. The creamy ribbons of tagliatelle pasta get topped with crispy rosemary wild mushrooms - such an amazing combination of flavors and textures! It&#x27;s the perfect pasta to make when entertaining guests or when you&#x27;re in need of a comforting meal.

Tagliatelle Carbonara with Crispy Mushrooms

bacon,

extra virgin olive oil

wild mushrooms, sliced*

tagliatelle pasta

rosemary

basil leaves,

In a medium bowl, whisk together the eggs, egg yolks, 1 cup of the parmesan cheese, salt, and pepper, until combined. Set aside.

Heat a large, deep skillet over medium-high heat and add the bacon. Cook for 8-10 minutes, until bacon is brown and crispy. Remove bacon from pan and let drain on a paper towel lined plate. Pour all bacon fat, leaving 1-2 tablespoons in the pan for the mushrooms, into a small bowl or ramekin to use for the sauce later. Set the reserved bacon fat aside. Meanwhile, bring a pot of water to a boil for the pasta and salt the water.

Add 1/4 cup olive oil to the skillet with the bacon fat. Heat over medium-high heat, and once hot, add the mushrooms along with some freshly cracked black pepper. Cook for 12-15 minutes, leaving the mushrooms mostly undisturbed (tossing them only a few times) so that they get deeply golden and crispy. Once they&#x27;re finished, season with salt and stir in the chopped rosemary. Remove mushrooms from pan and set aside in a bowl. Add the bacon fat to the skillet so that it&#x27;s ready for the pasta!

At this point, your water should be boiling. Add your pasta and cook according to package directions, or until just al dente. Remember to reserve your pasta water (I just scoop a bunch out with a large mug or heat-safe glass measuring cup!) Drain pasta, and quickly pour it back into the pan with the bacon fat. Quickly add the egg-parmesan mixture and a splash of pasta water (start with 1/4 cup) and working quickly, toss the pasta, using tongs, to combine it with the mixture to create a creamy &quot;sauce&quot;. Add the remaining 1/2 cup of parmesan and keep tossing until combined. Add a splash or two more of the pasta water if it seems like it needs more moisture. Season with freshly cracked black pepper (you likely won&#x27;t need any salt since bacon and parmesan are salty enough on their own!) and fresh parsley and toss once more. Top with the crispy mushrooms. Serve immediately with extra grated parmesan and fresh basil leaves.

If you've got leftover smoked salmon trimmings, use them up in this creamy, indulgent pasta dish

Smoked salmon carbonara

quick-cook spaghetti

milliliters double cream

pack smoked salmon trimmings

chives

Cook the spaghetti. Meanwhile, melt the butter in a small pan, add the garlic and gently sizzle for 1 min. Remove from the heat.

Lightly beat the cream, eggs, softened garlic and half the Parmesan in a bowl. Stir in the smoked salmon trimmings.

Drain the pasta well and return to the pan. Add the salmon mixture and the chives, then toss well so the heat from the pasta lightly thickens the sauce. Serve scattered with the remaining Parmesan and plenty of black pepper.

Top 29 spaghetti carbonara recipes from across the web

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Top 29 spaghetti carbonara recipes from across the web

The most viewed spaghetti carbonara recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Authentic Carbonara

Spaghetti Carbonara

Pasta Carbonara

Spaghetti Carbonara Traditional Rec...

Spaghetti Carbonara

Spaghetti Carbonara

One Pot Spaghetti Carbonara

Chorizo carbonara

Spaghetti alla Carbonara with Ham r...

Roberta's Classic Spaghetti alla Ca...

BACON SPAGHETTI CARBONARA

Next level spaghetti carbonara

Smoked salmon carbonara

Bacon Carbonara

Spaghetti Carbonara

Spaghetti Carbonara

Pasta Carbonara

Budget spaghetti carbonara

Spaghetti Carbonara

Spaghetti Carbonara

Rick Stein's spaghetti alla carbona...

25-Minute Homemade Pasta Carbonara

Spaghetti Alla Carbonara

Spaghetti Carbonara mit Sahne (einf...

Pasta Carbonara

Authentic Spaghetti Carbonara

Olive Garden Carbonara

Spaghetti Carbonara

The most viewed spaghetti carbonara recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine