Spaghetti carbonara is a very simple but flavorful traditional Italian dish. Carbonara sauce can be easily made with just 5 ingredients, including pasta water. This is one of those meals that can be easily put together with little time and effort, along with a salad or vegetable side dish.
Carbonara is one of those pasta dishes that is light yet rich and hearty at the same time. The main ingredients are pancetta (or bacon), egg yolk, and cheese.
Related: Pomodoro sauce, vodka sauce, alfredo sauce, pesto, bruschetta.
material
- Pancetta (thickly sliced ​​bacon)
- parmesan cheese
- egg yolk
- garlic
- spaghetti noodles
- salt and pepper
Pasta water is also an important element in this recipe, but you make it when you cook the noodles.
direction
Cook pasta according to package directions until al dente. Reserve some of the pasta water before straining.
In a large pot, cook the pancetta (or bacon) until cooked through (but not too crispy). Then add the garlic and cook for another minute.
In a small bowl, add a few tablespoons of (hot) pasta water to the egg yolks and stir. Add a few tablespoons at a time, stirring halfway through. The goal here is to gradually heat the egg yolks so they don’t curdle or cook after you add them to the pan.
Add the pasta and egg yolk mixture to the pancetta bread. Reduce the heat and toss everything with tongs. Sprinkle with cheese and continue stirring until cheese begins to melt. Taste and add salt or pepper as needed. Serve hot.
Tips and Alternatives
- Pancetta is a traditional choice for carbonara sauce, but this ingredient can be difficult to find at the grocery stores I frequent. If so, you can also use thick-cut bacon for this recipe.
- It’s okay if the eggs curdle or cook too quickly. This will just change the texture and won’t completely ruin the dish. It’s more like fried rice than traditional carbonara, but still delicious.
- I often sprinkle some fresh herbs, such as parsley, before serving to add a bit of flavor and greens, but this is optional and not necessarily traditional.
offer suggestions
I love this carbonara recipe with a hearty salad or vegetable side dish. Here are some ideas.
- homemade caesar salad
- roasted asparagus
- roasted brussels sprouts
- roasted green beans
- roasted cauliflower
- air fryer zucchini
- air fryer green beans
- air fryer cauliflower
- air fryer brussels sprouts
- air fryer asparagus
carbonara sauce
#wprm-recipe-user rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user rating-0-33); }#wprm-recipe-user rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user rating-0-50); }#wprm-recipe-user rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-ratings-0-66); }linearGradient#wprm-recipe-user- ratings-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user- ratings-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user- ratings-0-66 stop { stop-color: #343434; }
material
- 2 ounce pancetta
- 1/4 cup parmesan cheese
- 2 egg yolk
- 1 cloves garlic
- 8 ounce spaghetti noodles
- 1/4 cup pasta water
- salt and pepper
Instructions
-
Cook pasta according to package directions until al dente. Reserve some of the pasta water before straining.
-
In a large pot, cook the pancetta (or bacon) until cooked through (but not too crispy).
-
Then add the garlic and cook for another minute.
-
In a small bowl, add a few tablespoons of (hot) pasta water to the egg yolks and stir. Add a few tablespoons at a time, stirring halfway through. The goal here is to gradually heat the egg yolks so they don’t curdle or cook after you add them to the pan.
-
Add the pasta and egg yolk mixture to the pancetta bread. Reduce the heat and toss everything with tongs.
-
Sprinkle with cheese and continue stirring until cheese begins to melt.
-
Taste and add salt or pepper as needed. Serve hot.
Precautions
It’s okay if the eggs curdle or cook too quickly. This will just change the texture and won’t completely ruin the dish. It’s more like fried rice than traditional carbonara, but still delicious.
I often sprinkle some fresh herbs, such as parsley, before serving to add a bit of flavor and greens, but this is optional and not necessarily traditional.
nutrition
Source: A Beautiful Mess – abeautifulmess.com
