27/03/2020 Pasta Carbonara {EASY & Indulgent!} | SimplyRecipes.

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Spaghetti Pasta Carbonara

Spaghetti Pasta Carbonara—indulgent and delicious, yet so easy! Pasta carbonara takes only
30 min start to finish! Learn how to make carbonara sauce with bacon or pancetta and loads
of parmesan.

Photography Credit: Elise Bauer

Spaghe pasta alla carbonara. Luscious and wonderfully indulgent, pasta carbonara takes as long to make as it
does to cook the pasta.

The ingredients are simple—just spaghe (or other long pasta), and the carbonara is made with pance a or bacon,
eggs, Parmesan, a li le olive oil, salt and pepper.

The silky carbonara sauce is created when the beaten eggs are tossed with the hot pasta and a li le fat from the
pance a or bacon.

Did I already men on indulgent? Yes, this is not a make-it-everyday recipe. This is an I’ve-been-ea ng-my-kale-for-
weeks-and-now-I-want-to-splurge recipe.

But heck, if you are going to splurge, you may as well do it right with pasta carbonara.

VIDEO! SPAGHETTI CARBONARA

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HOW TO MAKE CARBONARA

The trick to making a successful carbonara?

S rring the egg mixture quickly into the pasta which should be hot enough to “cook” the egg to make a sauce but
not so hot as to make it curdle.

Ge ng carbonara just right can take some prac ce so don’t despair if your carbonara sauce is a li le lumpy the first
me you make it.

Some people add cream to their carbonara. It’s not tradi onal, but you can certainly do this, and make an even
creamier sauce for the pasta. Personally, I think it’s rich enough without it. Enjoy!

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Spaghetti Pasta Carbonara Recipe
Prep time: 10 minutes Cook time: 20 minutes Yield: Serves 4-6

This recipe uses raw eggs, which are essen ally cooked by tossing with hot pasta. They are not cooked to the
point of scrambled though, just enough to thicken the eggs into a sauce.

The garlic is op onal. It is not usually included in pasta carbonara, but it tastes great so we've included it. By the
way, "guanciale", or pork jowl, is tradi onally used in this dish, so if you can get it, by all means use it.

INGREDIENTS

1 tablespoon extra virgin olive oil or unsalted bu er

1/2 pound pance a or thick cut bacon, diced
1-2 garlic cloves, minced, about 1 teaspoon (op onal)
3-4 whole eggs
1 cup grated parmesan or pecorino cheese
1 pound spaghe pasta (or buca ni or fe uccine) Privacy
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Salt and black pepper to taste

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METHOD
1 Heat pasta water: Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)

2 Sauté pancetta/bacon and garlic: While the water is coming to a boil, heat the olive oil in a large sauté
pan over medium heat. Add the bacon or pance a and cook slowly un l crispy.

Add the garlic (if using) and cook another minute, then turn off the heat and put the pance a and garlic
into a large bowl.

3 Beat eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese.

4 Cook pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a
rolling boil.

5 Toss pasta with pancetta/bacon: When the pasta is al dente (s ll a li le firm, not mushy), use tongs to
move it to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water.

Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta
that will heat the eggs sufficiently to create a creamy sauce.

Toss everything to combine, allowing the pasta to cool just enough so that it doesn't make the eggs curdle
when you mix them in. (That's the tricky part.)

6 Add the beaten egg mixture: Add the beaten eggs with cheese and toss quickly to combine once more.
Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.

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Serve at once with the rest of the parmesan and freshly ground black pepper.

If you want, sprinkle with a li le fresh chopped parsley.

Hello! All photos and content are copyright protected. Please do not use our photos without prior wri en
permission. Thank you!

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