Carbonara has captivated my taste buds since childhood. I love its creamy texture and rich flavor profile. This dinner recipe transforms simple ingredients into an extraordinary dish.
Contents
Carbonara recipe
Carbonara is a classic Italian pasta dish from the Lazio region, particularly Rome. It is traditionally made with spaghetti, guanciale (cured pork jowl), pecorino romano cheese, eggs, and black pepper.
This dish has no added cream. The heat from cooked pasta emulsifies the egg and cheese into a luscious sauce. This is the hallmark of authentic carbonara.
The dish is often served with complementary dishes like Caesar salad, mixed greens with balsamic dressing, and garlic bread. Roasted or air-fried vegetables, grilled chicken, or shrimp also work well.
You can pair the dish with Pinot Grigio, red wine, sparkling wines, or wheat beer. For non-alcoholic options, sparkling water with lemon and unsweetened iced tea complements the dish’s creamy flavors.
Here’s how to make the classic Carbonara:
Classic Spaghetti Carbonara
Nutrition
Ingredients
- 12 oz (340g) spaghetti
- 4 oz (115g) pancetta or bacon, diced
- 2 large eggs
- 1 large egg yolk
- 1/2 cup (50g) grated Pecorino Romano or Parmesan cheese
- 2 cloves garlic minced (optional)
- 1/2 tsp black pepper freshly ground
- Salt for boiling pasta
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente (about 8-10 minutes). Reserve 1 cup of pasta water, then drain the pasta,
- While pasta is cooking, heat a pan over medium heat.
- Add diced pancetta or bacon and cook until crispy and the fat has rendered, about 5-7 minutes. If using garlic, add it in the last 30 seconds. Turn off the heat.
- In a bowl, whisk together eggs, egg yolk, cheese, and black pepper.
- Add drained pasta to the pan with the pancetta (off heat) and toss to coat in the rendered fat.
- Quickly mix in the egg-cheese mixture, stirring continuously to create a creamy sauce.
- If the sauce is too thick, add a splash of the reserved pasta water (a few tablespoons at a time) to loosen.
- Plate immediately and sprinkle extra cheese and black pepper on top. Enjoy!
Notes
- Use Pecorino Romano for authentic flavor, but Parmesan works too.
- Adjust consistency with pasta water if needed.
- Work quickly when mixing the sauce to prevent scrambled eggs.
SIMILAR RECIPES:
Variations
Carbonara has inspired numerous variations beyond its traditional recipe.
- Meat Substitutions
- Pancetta and smoked bacon are used outside of Italy.
- Salami, Spanish chorizo, mortadella, longaniza, or mild fresh sausage create unique flavors.
- Halal/Kosher Versions use turkey bacon, jerky, biltong, or vegetarian options like mushrooms or zucchini.
- Cheese Variations use Parmesan, Grana Padano, or combinations of hard cheeses.
- Vegetarian Version substitutes meat with mushrooms or vegetables like asparagus, kale, pea shoots, leeks, ramps, and artichokes.
- Spring-inspired Versions include lemon zest and juice for brightness and fresh herbs like chives.
- Seafood Addition incorporates seafood such as shrimp or shellfish. This variation is popular in coastal regions like Lazio and Tuscany.
- Modern Twists
- Caramelized artichokes with salami and lemon juice are added for a spring-inspired dish.
- Tubular pasta like penne is used in creamier versions.