This Spaghetti Carbonara features a creamy consistency and a savory taste that’s simply unforgettable. The combination of crispy bacon, fresh garlic, and Parmesan creates an impressive dish that will linger in your memory.
Recipe Details
I must admit, Spaghetti Carbonara ranks among my top pasta dishes. There’s just something magical about how the bacon and cheese meld with an incredibly rich, creamy sauce that ignites my taste buds. This recipe is sure to be a hit with everyone you serve it to.
- TASTE: This classic dish boasts a combination of savory bacon, freshly grated Parmesan, and aromatic garlic, resulting in a burst of flavor.
- TEXTURE: The spaghetti is cooked to al dente perfection, providing a pleasant chewiness alongside a silky, creamy sauce made solely with eggs.
- TIME: You can whip up this homemade meal in less than 20 minutes.
- EASE: To achieve a truly great Spaghetti Carbonara, some effort is required—not because it’s particularly difficult, but to ensure the sauce is smooth and rich. However, the effort is definitely worthwhile!
What You’ll Need
Ingredient Notes
- Eggs + Egg yolks- These are essential for imparting a silky texture to the carbonara sauce, particularly from the yolks.
- Parmesan cheese– This nutty and salty cheese serves as a major flavor enhancer for the dish.
- Spaghetti– While you can choose any brand you prefer, I enjoy using Barilla. Note that using thin spaghetti may result in quicker cooking times.
- Bacon– When cooked to a crispy finish, bacon adds an abundance of savory flavor and excellent texture to the pasta.
- Garlic cloves– Fresh garlic contributes a robust and flavorful element to the mix.
- Salt and Black pepper– To taste.
Add-ins and Substitutions
- Make it more authentic- For a traditional touch, omit the garlic and substitute the bacon with guanciale or pancetta. Instead of Parmesan, opt for pecorino romano.
- Substitute a different pasta- This recipe works well with various types of noodles, but it’s most successful with long varieties like spaghetti, linguine, or fettuccine. Gluten-free pasta is also an option.
- Add heavy cream- This can be incorporated with fewer egg yolks, or you can simply include some for a richer, creamier sauce.
- Make it dairy-free- By using plant-based Parmesan cheese, you can eliminate dairy from this recipe altogether.
How to Make Spaghetti Carbonara
- Prepare the egg mixture. In a mixing bowl, whisk together the eggs and egg yolks with the grated Parmesan cheese, salt, and pepper. Set this mixture aside.
- Cook the pasta. In a large pot filled with boiling salted water, cook the spaghetti until it reaches al dente. Be sure to reserve 1/2 cup of the pasta water for future use.
- Cook the bacon. Begin by placing the chopped bacon slices in a cold skillet, then set the heat to medium-high. Allow the bacon to cook for approximately 5-7 minutes, or until it is brown and crispy.
- Add the garlic. Next, incorporate the minced garlic into the bacon and stir for about 20 seconds, just until the garlic becomes aromatic (be cautious not to let it burn). Turn off the heat.
- Add the pasta. Using tongs, incorporate the spaghetti into the skillet with the bacon while it’s still warm, directly from the pot.
- Add the egg mixture. Then, pour in the egg mixture along with some reserved pasta water. Stir vigorously to prevent the eggs from scrambling due to the heat. Keep stirring for about a minute, until the sauce is well-combined. Season with salt to taste.
- Serve immediately. Distribute the spaghetti carbonara into warm bowls right away and finish with a sprinkle of Parmesan cheese and fresh parsley. Serve while hot.
Pro Tip: Ensure that the heat is OFF when you mix in the egg mixture to the pasta to avoid scrambling the eggs.
Recipe Tips
- Utilize room temperature eggs- These blend in more seamlessly.
- Incorporate the egg mixture into hot pasta- The heat from the pasta will generate sufficient warmth to thicken the egg mixture properly.
- Add pasta water with the egg mixture- The starch in this water helps bind the ingredients together.
- Use egg yolks- They are crucial for achieving a rich and creamy carbonara sauce without adding any cream.
- Serve pasta in a heated bowl- Maintaining warmth ensures that the sauce remains smooth and cohesive, preventing separation or clumping.
FAQs
How do you prevent the eggs in Spaghetti Carbonara from scrambling?To keep the eggs from scrambling, remove the pan from the heat before adding the raw egg mixture and some pasta water to the hot pasta, immediately beginning to stir. Toss quickly and continuously until the sauce develops a creamy consistency, as the heat from the pasta will cook the eggs just enough.
Should the eggs be at room temperature for carbonara?Although it’s not essential, using room temperature eggs can facilitate smoother incorporation into the sauce, ensuring a consistent texture.
velvety and light consistency. It’s advisable to take your eggs out of the fridge a short while before you start cooking. Alternatively, you can immerse the un-cracked eggs in a bowl of warm water to help bring them to a slightly warmer temperature.
When should I incorporate the eggs?It’s crucial to mix the hot pasta with the bacon first, and then introduce the egg mixture along with some pasta water. Timing is essential here; doing it incorrectly can compromise the dish’s texture. You need the heat retained from the freshly cooked pasta and the moisture from the pasta water to achieve that creamy carbonara sauce for your spaghetti.
Serving Recommendations
This homemade Spaghetti Carbonara harmonizes beautifully with numerous dishes. Its rich flavor allows it to complement a variety of appetizers, breads, and is best rounded off with a sweet dessert.
- Breads: Pair it with Garlic Cheese Bread, Focaccia Bread, Rustic Bread (overnight), or Copycat Pizza Hut Breadsticks.
- Salads: This Pasta Pomodoro is delightful alongside an Antipasto Salad, Caprese Salad, Smoked Salmon Salad, or Cucumber Tomato Feta Salad.
- Appetizers: Kick off the meal with some Crispy Air Fryer Chicken Wings, Smoked Salmon Appetizer (VIDEO), Crab Stuffed Mushrooms, or Eggplant Roll-ups.
- Desserts: Conclude the meal with some delightful Tiramisu Cake (VIDEO), Chocolate Cheesecake Bars, Easy Opera Cake, or Easy Napoleon Cake (VIDEO).
Preparing the Recipe Ahead of Time
Make ahead: Since this dish can be tricky to reheat, it’s not recommended to prepare it in advance. Given that it takes less than 20 minutes to prepare, you should be able to whip it up quickly, even on hectic evenings.
Storing: Once cooled, store your Spaghetti Carbonara in an airtight container or ziplock bag in the refrigerator. It will remain fresh for approximately four days. Be cautious when reheating as the sauce may become quite cold. The best method is to heat some water in a pan on low, then add the spaghetti carbonara while gently stirring until it warms up and the sauce comes back together.
Freezing: It’s advisable to avoid freezing carbonara, as the sauce tends to split and become grainy during the freezing and thawing process.
Discover More Delicious Pasta Recipes!
- Shrimp Linguine
- Easy Four Cheese Ravioli (15-Minute Meal)
- Mac and Cheese Recipe
- Stuffed Manicotti
Complete Recipe Instructions
Spaghetti Carbonara Recipe
Rich and creamy with tons of flavor, this Spaghetti Carbonara is a beloved dish. You’ll appreciate the luscious textures and savory profiles of this recipe.No ratings yet
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Main Course Cuisine:
Italian Prep Time:
6 minutes Cook Time:
12 minutes Total Time:
18 minutes Servings:
8 Calories:
383kcal
Ingredients
-
2 large eggs -
2 large egg yolks -
1 cup freshly grated Parmesan cheese -
1/2 teaspoon salt -
1/4 teaspoon- black pepper
-
1
lb
spaghetti pasta -
8
slices
bacon
chopped -
3
garlic cloves
minced -
1/2
cup
pasta water
Instructions
- Begin by mixing your egg and cheese combination. In a bowl, whisk 2 eggs and 2 egg yolks together with 1 cup of freshly grated Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Set this mixture aside for now.
- Add 1 pound of spaghetti to a pot filled with salted boiling water. Cook the pasta until it is al dente, making sure to reserve 1/2 cup of the pasta water.
- In a separate cold skillet, add the 8 chopped slices of thick-cut bacon and heat over medium-high. Allow the bacon to cook until it is browned and crispy, which should take about 5-7 minutes.
- Next, quickly add in the 3 minced garlic cloves and stir for roughly 20 seconds or until the garlic becomes fragrant, being careful not to let it burn. After that, turn off the heat.
1. After your pasta has finished cooking, use tongs to transfer the pasta directly into the hot bacon from the pot.
2. Next, pour in the mixture of eggs and cheese along with half a cup of water. Stir rapidly to prevent the eggs from scrambling due to the residual heat.
3. Keep stirring for about a minute until the sauce comes together. Adjust the salt to your preference. Your goal is to achieve a smooth and silky carbonara sauce.
4. Be sure to serve the carbonara hot, garnished with freshly grated Parmesan and a sprinkle of fresh parsley.
### Notes
**Tips for a Smooth Carbonara Sauce:**
– **Use room temperature eggs** to make blending easier.
– **Add the egg mixture to hot pasta** to generate enough heat for thickening the eggs in the sauce.
– **Incorporate pasta water with the egg mixture** as the starch helps bind the ingredients effectively.
– **Opt for egg yolks**, as they are essential for achieving a creamy and rich carbonara sauce without the addition of cream.
– **Serve the hot pasta in a heated bowl** to maintain the sauce’s consistency and smooth texture.**For a More Authentic Approach:**
To prepare spaghetti carbonara in the **most traditional** manner, here are the recommended adjustments:
– **Omit the garlic** entirely.
– **Replace bacon** with either guanciale or pancetta.
– Use **pecorino romano** instead of parmesan. While my family enjoys it made with bacon and parmesan, you can certainly opt for a more authentic version.Nutrition
Calories:
383
kcal
|
Carbohydrates:
44
g
|
Protein:
17
g
|
Fat:
15
g
|
Saturated Fat:
6
g
|
Cholesterol:
113
mg
|
Sodium:
513
mg
|
Potassium:
206
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
230
IU
|
Vitamin C:
1
mg
|
Calcium:
174
mg
|
Iron:
1
mg
