Spaghetti Carbonara is like the Rockstar of Roman pasta – a classic dish that’s easy-peasy and 100% in the indulgence game. Picture this: 6 ingredients, 20 minutes, and you’ve got yourself a culinary symphony. It’s practically the superhero of recipes for those hectic weeknights or when you want to impress your friends without breaking a sweat.
Now, let’s talk about the cast of characters – the Avengers of the kitchen, if you will. We’ve got spaghetti (or whatever pasta strikes your fancy), bacon, eggs, Pecorino Romano cheese, a hint of olive oil, and the garlic making a guest appearance. That’s all she wrote.
The magic happens when the egg and Parmesan cheese concoction cozies up with the hot pasta and bacon. Imagine pasta and bacon frolicking in a silky, cheesy pool…YES! It’s as if a celebration is happening in your taste buds, and every flavor is on the guest list.
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Pro Tip – read the recipe before you dive in. It’s a walk in the park, but you’ve got to be swift like a ninja when making the sauce. We want a sauce that’s rich, creamy, and hugs the pasta, not a bunch of scrambled eggs. We’re making Carbonara, not breakfast for dinner, folks! So, gear up and get ready to conquer the kitchen. Get ready for a flavor fiesta – your taste buds are in for a delightful surprise.🍝✨
Spaghetti carbonara recipe video:
Ingredients:
- 8 oz. (about 225g) of spaghetti
- 3 large eggs
- 1 cup Parmesan cheese, grated
- 4 oz. (about 115g) of pancetta or bacon, diced
- 3 cloves of garlic, minced
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- A pinch of salt (optional, as cheese and bacon are already salty)
Instructions:
Step 1: Cook the Spaghetti
Bring a large the pan of salted water to a boil. Cook the spaghetti until al dente, following package instructions. Before washing the pasta, save about 1 cup of the cooking water.
Step 2: Sauté Pancetta/Bacon
In a large skillet over medium heat, sauté diced pancetta or bacon until it’s crisp and golden. Remove from heat and set aside.
Step 3: Whisk the Sauce
In a mixing dish, combine the eggs, grated Parmesan cheese, minced garlic, and freshly ground black pepper to taste. You’re making a thick, creamy sauce!
Step 4: Combine Everything
Once the cooked pasta is drained, immediately add it to the skillet with the cooked pancetta/bacon. Toss to combine and heat everything through.
Step 5: Create the Creamy Magic
This is the crucial step. Remove the skillet from heat (very important to avoid scrambling the eggs) and quickly pour in the egg and cheese mixture. Immediately start tossing the pasta with the sauce. The residual heat from the pasta will gently cook the eggs, creating a luscious, creamy coating.
Step 6: Adjust and Garnish
If needed, add a splash of the reserved pasta cooking water to achieve your desired consistency.
Season with a pinch of salt if necessary (keep in mind that the cheese and bacon are already salty).
Sprinkle with freshly chopped parsley for a burst of color and freshness.
Step 7: Serve and Savor
Plate up your Spaghetti Carbonara, and don’t hesitate to top with extra grated Parmesan and black pepper if you’re feeling indulgent. Dive in while it’s hot and enjoy the warm embrace of this traditional Italian favorite. This Spaghetti Carbonara recipe, whether enjoyed alone or with loved ones, guarantees a really touching experience.
Nutrition Facts for Spaghetti Carbonara (per serving):
| Nutrition Information for Spaghetti Carbonara | Amount Per Serving |
| Serving Size | 1 plate |
| Calories | Approximately 650 kcal |
| Protein | 24g |
| Carbohydrates | 60g |
| Dietary Fiber | 3g |
| Total Sugars | 2g |
| Total Fat | 35g |
| Saturated Fat | 15g |
| Cholesterol | 230mg |
| Sodium | 550mg |
Storage and Reheating Guidelines for Spaghetti Carbonara:
Storage:
- Refrigeration: If you have leftovers, store your Spaghetti Carbonara in an airtight container in the refrigerator. Make sure to do so within two hours of preparation to maintain freshness.
- Duration: Consume the leftovers within 2-3 days for optimal taste and quality.
Reheating:
Stovetop Method:
- Heat up a skillet or pan over medium heat.
- Add a splash of water or cream to the pan to revive the creaminess.
- Gently reheat the Spaghetti Carbonara, stirring frequently to ensure even warming.
- Adjust consistency with additional pasta cooking water if needed.
Microwave Method:
- Transfer a portion of the Spaghetti Carbonara to a microwave-safe dish.
- Sprinkle a few drops of water or cream to prevent dryness.
- Microwave in short intervals, stirring between each, until thoroughly heated.
- Check the consistency and add a bit of pasta cooking water if required.
Important Note:
- When reheating, avoid prolonged exposure to high heat to prevent overcooking and maintain the creamy texture.
- Freshly grated Parmesan and a dash of black pepper can be added after reheating to enhance the flavors.
- Always taste a small portion before serving to ensure the dish meets your preferences.
Enjoy your reheated Spaghetti Carbonara.🍝✨
FAQ’s
Q. What is Spaghetti Carbonara?
Spaghetti Carbonara is a classic Italian pasta dish made with spaghetti, eggs, Pecorino Romano cheese, guanciale (cured pork jowl), and black pepper. It’s creamy, savory, and comes together without using any cream—just the magic of the ingredients.
Q. What’s the secret to a creamy Carbonara?
The key is timing and technique. Toss the hot pasta with the egg and cheese mixture off the heat to create a silky sauce without scrambling the eggs. Using starchy pasta water helps emulsify the sauce and adds extra creaminess.
Q. Can I use bacon instead of guanciale?
Yes, bacon or pancetta is a common substitute if guanciale isn’t available. While guanciale has a richer, more authentic flavor, bacon or pancetta still gives a deliciously smoky and salty taste.
Q. What kind of cheese is best for Carbonara?
Pecorino Romano is traditional and gives Carbonara its signature sharp and salty flavor. Parmesan can also work, but it has a milder taste. For the best result, use freshly grated cheese.
Q. Can I make Spaghetti Carbonara without eggs?
Eggs are essential for traditional Carbonara, as they create the creamy sauce. If you’re avoiding eggs, you can try alternatives like cream or a vegan version, but it won’t have the authentic texture or flavor.
Q. Why does my Carbonara sauce turn out clumpy?
Clumping happens when the eggs scramble instead of forming a sauce. To avoid this, remove the pan from heat before adding the egg mixture, and toss the pasta quickly to distribute the sauce evenly. Using starchy pasta water also helps smooth out the sauce.
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