spaghetti carbonara recipe

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.

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)

chicken broth

spaghetti (, uncooked)

eggs

heavy cream

Parmesan cheese

garlic (, minced)

salt

pepper

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!

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

pasta water*

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.

This Spaghetti Carbonara recipe is so simple to make! It is made with eggs, Parmesan, and crispy Guanciale. It’s a delicious Italian classic pasta that you will make in less than 30 minutes. Perfect for a quick meal that feels special!

Traditional Spaghetti Carbonara Recipe

oz guanciale, diced

eggs (or 1 whole egg and 4 egg yolks)

Pecorino Romano cheese

Parmesan cheese (or Pecorino Romano)

olive oil

Cook the Spaghetti

 Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.

Prepare the Guanciale: 

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add diced guanciale and cook until crispy, about 5-7 minutes. Remove from heat and set aside. You can also add the guanciale on a cold pan, and slowly render it (this way You won’t need to add any olive oil, and the taste of the meat will be more intense).

Mix the Eggs and Cheese

 In a bowl, whisk together the eggs, Pecorino Romano, Parmesan, and a generous amount of freshly ground black pepper.

Combine Pasta and Sauce

 Add the hot, drained spaghetti to the skillet with guanciale. Pour in the egg and cheese mixture, tossing quickly to combine. Add reserved pasta water a little at a time until the sauce reaches your desired consistency.

Serve

Divide the carbonara among plates and serve immediately. Top with extra cheese and pepper if desired.

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