Spaghetti Carbonara

Spaghetti Carbonara
  • PREP TIME
    20 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    40 mins
  • SERVING
    8 People
  • VIEWS
    6.1K

Indulge in the timeless allure of Spaghetti Carbonara, a symphony of creamy, savory, and perfectly al dente pasta. This classic dish, reimagined for the modern palate, offers a luxurious experience with every twirl of the fork. Picture perfectly cooked spaghetti embraced by a velvety sauce of egg yolks, crisp pancetta, and sharp Parmesan cheese. A true celebration of Italian comfort food!

Ingridients

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Nutrition

  • Carbohydrate
    45 g
  • Cholesterol
    118 mg
  • Fiber
    2 g
  • Protein
    16 g
  • Saturated Fat
    7 g
  • Sodium
    369 mg
  • Sugar
    2 g
  • Fat
    21 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a large pot, bring generously salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining. Drain spaghetti and toss with 1 tablespoon of olive oil to prevent sticking. (Total time: 12 minutes)

Image Step 02
02 Step

Recipe View While the pasta is cooking, place diced bacon in a large skillet over medium heat. Cook, stirring occasionally, until crispy and golden brown, about 8-10 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet. (Total time: 10 minutes)

Image Step 03
03 Step

Recipe View Add the remaining 1 tablespoon of olive oil to the skillet with the bacon fat. Add chopped onion and cook over medium heat until softened and translucent, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute. Deglaze the pan with white wine, scraping up any browned bits from the bottom of the skillet. Cook until the wine has almost completely evaporated, about 2 minutes. (Total time: 8 minutes)

Image Step 04
04 Step

Recipe View Return the cooked bacon to the skillet. Add the drained spaghetti to the skillet and toss to combine with the bacon and sauce. Remove the skillet from the heat. In a separate bowl, whisk together egg yolks and Parmesan cheese. Gradually pour the egg yolk mixture over the spaghetti, tossing constantly and vigorously with tongs to create a creamy sauce. Add a little of the reserved pasta water at a time to adjust the consistency of the sauce, if needed. Season generously with freshly ground black pepper. (Total time: 5 minutes)

Image Step 05
05 Step

Recipe View Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese. (Total time: 2 minutes)

For a richer flavor, use pancetta instead of bacon.
Ensure the egg yolks are very fresh for the best flavor and safety.
Tossing the pasta vigorously with the egg mixture is key to creating a creamy sauce without scrambling the eggs. Work quickly!
Adjust the amount of reserved pasta water to achieve your desired sauce consistency. The sauce should coat the pasta without being too thick or too thin.
Serve immediately, as the sauce will thicken as it cools.

Bo Welch

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RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 2.0K Ratings)
Total Reviews: (10)
  • Godfrey Mayert

    Instead of wine I added some chicken broth and some sherry wine vinegar and it turned out incredible

  • Jayce Gerhold

    I substituted pancetta for the bacon, and it was delicious! The white wine adds a nice touch of acidity.

  • Nettie Weimann

    This recipe turned out amazing! The sauce was perfectly creamy, and the bacon was so crispy. My family loved it!

  • Nicholas Lowe

    The fresh parsley really brightens up the dish. I also added a squeeze of lemon juice for extra flavor.

  • Jarred Stehr

    I used gluten-free spaghetti, and it worked perfectly. This recipe is so versatile!

  • Berry Zulauf

    I accidentally overcooked the eggs a bit, but it still tasted great. Next time, I'll be sure to remove the skillet from the heat before adding the eggs.

  • Rodrigo Schaden

    This recipe is a keeper! It's so easy to make, and it's perfect for a weeknight dinner.

  • Bennie Hermann

    I've made carbonara before, but this recipe is the best I've tried. The instructions are clear, and the tips were really helpful.

  • Deshawn Kilback

    I doubled the recipe for a party, and it was a huge hit! Everyone raved about it.

  • Antwan Kulas

    This is a classic for a reason. Fast, delicious, and filling

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