I love spaghetti carbonara! Unlike other popular Italian dishes, Spaghetti Carbonara was invented only in the 1940s in Rome. This classic dish has since then won heart of foodies all over the world. It is a traditional Italian pasta that is quick to make and does not have too many ingredients that keeps it simple and best. Honestly, sometimes I feel that the less ingredients you have the tastier the dish. In the end, that is what matters most.
Today we are sharing with you our quick and easy recipe for Spaghetti Carbonara. I have also included some of my cooking tips in the recipe steps that will leave you with a nutty, velvety pasta dish that will make everyone satisfied.
Hope you will love it as much as we do.
Easy to make, velvety spaghetti with a smooth nutty flavour and crispy bacon.
- 100 gm spaghetti per person
- 6 tbsp Parmesan Cheese
- 1 tbsp salt
- 1 tbsp pepper
- 4 slices pancetta hot or mild
- 2 eggs
- 1 tbsp Extra Virgin(EV) olive oil
- Step 1 Measure 400 gm spaghetti and put it into a pot with boiling water and add some salt. Be generous with the salt as the water actually needs to be salty like sea water so it is absorbed well by the spaghetti. Cooking tip: Cook pasta for one minute less than what the packet says.
- Step 2 Crack the eggs into a bowl with 3 tbsp of Parmesan cheese and mix well together.
- Step 3 Now, just 2-3 minutes before the pasta is about to be cooked, cut the pancetta finely, add the EV olive oil into a frying pan and throw in the pancetta. Let the pancetta crisp up.
- Step 4 When the spaghetti is cooked, drain it but do not throw all the water away. Save two ladles of the pasta water for later.
- Step 5 Now add the spaghetti to the frying pan with crispy pancetta. Add some of the pasta water to the frying pan. This will stop the spaghetti from drying up and give you that creamy spaghetti.
- Step 6 Turn the heat off, and add the parmesan egg mixture to the spaghetti and mix well.
- Step 7 Turning the heat off will stop the egg from overcooking, and leave the spaghetti with a velvety texture.
- Step 8 In the end, add some cracked black pepper and the remaining parmesan cheese as topping. Serve and enjoy your spaghetti carbonara!
As you may have noticed, we don’t put cream in our Carbonara. However, the next day when I am looking for a quick lunch, I sometimes add some cream into the frying pan while heating the leftover spaghetti. Either way, it’s nothing less than yum yum yum.
Did you like how it turned out to be? Let us know in the comments below.
Also, don’t forget to try ou recipe for Spaghetti Marinara.