Spaghetti Carbonara Recipe – simply the best method you have tried. Discover how to make a superb spaghetti carbonara recipe from natural food. This cheesy pasta dish is an Italian favorite, and with the right technique, you can make it perfectly every time!
Carbonara is a very well know pasta from Italy, amazing dish, made with eggs, hard cheese, cured pork and black pepper. The dish acquired its modern appearance, with its current name, in the middle of the 20th century.
The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two. Spaghetti is the most common pasta, but fettuccine and other types of pasta are also used. Usually guanciale or pancetta is used for the meat component, but smoked bacon lardons are a common substitute outside of Italy.
Spaghetti Carbonara Recipe
Ingredients
- 100 g pancheta (bacon);
- 50 g pecorino cheese;
- 50 g of Parmesan;
- 3 large eggs;
- 350 g of spaghetti;
- 2 thick garlic cloves, peeled and left whole;
- 50 g unsalted butter;
- sea salt and freshly ground black pepper.
How to make spaghetti carbonara
Bring a large pot of water to the boil. Finely chop 100 g of bacon, having previously removed the rind. Grate 50 g of pecorino cheese and 50 g of parmesan cheese and mix them.
Crack 3 large eggs into a medium bowl and season with some freshly ground black pepper. Set everything aside, move on to the next step of the “spaghetti carbonara recipe”.
Add 1 tsp salt to the boiling water, add 350g of spaghetti and when the water boils again, cook on a constant heat with the lid on for 10 minutes or until al dente.
Crush 2 peeled thick cloves of garlic with the blade of a knife just to crush it. While the spaghetti is cooking, fry the bacon with the garlic. Place 50g of unsalted butter in a large frying pan or wok and as soon as the butter has melted, add the pancetta and garlic.
Let cook over medium heat for about 5 minutes, stirring often, until the pancetta is golden and crispy. The garlic has already imparted its flavor, so scoop it out with a slotted spoon and discard.
Keep the heat low under the pancetta. When the pasta is ready, remove it from the water with a fork or tongs and put it in the pan with the pancetta. Don’t worry if some water drips into the pan as well, and don’t discard the pasta water just yet.
Mix most of the cheese into the eggs, leaving a small handful back for sprinkling later.
Remove the pan of spaghetti and pancetta from the heat. Now quickly pour in the eggs and cheese. Using tongs or a long fork, lift the spaghetti so that it mixes easily with the egg mixture, which thickens but does not mix and is all coated.
Add extra pasta cooking water to keep it spicy. You don’t want it wet, just moist. Season with a little salt if needed. Use a long-pronged fork to swirl the pasta onto the serving plate or bowl.
Serve immediately with a light sprinkling of the remaining cheese and cracked black pepper. If the dish dries out a little before serving, sprinkle with a little more hot pasta water and the glossy sauce will come to life.
So, we hope this recipe for spaghetti carbonara was successfully cooked by you.
Bon appetit.
