Spaghetti Carbonara Recipe

Easy Spaghetti Carbonara

When you’re craving a comfort food, nothing will cure you like creamy spaghetti carbonara. Here’s everything to remember when making our easy recipe.

Prep: 35min

Total: 35min

Yield: 4 serving(s)

Nutrition Facts: calories 792 Calories, Fat 41 g, Saturated Fat 16 g, Trans Fat 0 g, Cholesterol 203 mg, Sodium 956 mg, Carbohydrate 64 g, Fiber 3 g, Sugar 3 g, Protein 37 g

Ingredients:

• Kosher salt
• 12 oz. spaghetti
• 3 large eggs
• 1 c. freshly grated Parmesan, plus more for serving
• 8 slices bacon
• 2 cloves garlic, minced
• Freshly ground black pepper
• Extra-virgin olive oil (optional), for serving
• Flaky sea salt (optional), for garnish
• Freshly chopped parsley, for garnish

Instruction:

1. In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 1 cup pasta water before draining.
2. In a medium bowl, whisk eggs and Parmesan until combined.
3. Meanwhile, in a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve fat in skillet and transfer slices to a paper towel–lined plate to drain. Break into bite-size pieces.
4. Add garlic to skillet and cook until fragrant, about 1 minute. Add cooked pasta and toss until fully coated in bacon fat. Remove from heat. Pour over egg-and-cheese mixture and stir vigorously until creamy (being careful not to scramble eggs). Add pasta water a few tablespoons at a time to loosen sauce.
5. Season generously with salt and pepper and stir in cooked bacon.
6. Drizzle with oil and garnish with flaky sea salt (if using), Parmesan, and parsley before serving.

Spaghetti alla Carbonara

For a quick dinner, whip up Tyler Florence’s authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network.

Prep: 0 15min0

Total: 0 25min0

Yield: 4 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 525, Fat 21g, Saturated Fat 8g, Carbohydrate 59g, Fiber 3g, Sugar 3g, Protein 23g, Cholesterol 91mg, Sodium 496mg

Ingredients:

• 1 pound dry spaghetti
• 2 tablespoons extra-virgin olive oil
• 4 ounces pancetta or slab bacon, cubed or sliced into small strips
• 4 garlic cloves, finely chopped
• 2 large eggs
• 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
• Freshly ground black pepper
• 1 handful fresh flat-leaf parsley, chopped

Instruction:

1. Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
2. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”) Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
3. Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
4. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Ultimate spaghetti carbonara recipe

Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time

Prep: 20min

Total: 35min

Nutrition Facts: calories 655 calories, Fat 31 grams fat, Saturated Fat 16 grams saturated fat, Carbohydrate 66 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.02 milligram of sodium

Ingredients:

• 100g pancetta
• 50g pecorino cheese
• 50g parmesan
• 3 large eggs
• 350g spaghetti
• 2 plump garlic cloves, peeled and left whole
• 50g unsalted butter
• sea salt and freshly ground black pepper

Instruction:

1. Put a large saucepan of water on to boil.
2. Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
3. Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
4. Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
5. Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
6. While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
7. Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
8. Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
9. Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
10. Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
11. Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.
12. Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

How to Make Classic Carbonara | Jamie Oliver

FAQ

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