Spaghetti Carbonara
If you love spaghetti, try our other classics like spaghetti Bolognese, spaghetti with shrimp, or our rice spaghetti.
Ingredients · Servings 2
- spaghetti - 500 g
- bacon - 250 g Guanciale or Pancetta*
- eggs - 2 pcs. yolk
- parmesan - powdered
- parmesan - to taste or pecorino cheese (for serving)
- black pepper - to taste
Method · 30 min
- To prepare authentic Spaghetti Carbonara, first bring a large pot of water to a boil. For every liter of water, add about 10 g of salt. Cook the spaghetti until al dente according to the package directions.
- While the pasta is cooking, cut the Guanciale, Pancetta or good quality bacon into small cubes or strips. Place them in a pan with a little olive oil and fry until golden and slightly crispy. The sausage should release its aromatic fat, which is very important for the taste of the classic Carbonara.
- In a bowl, beat the egg yolks with Parmesan and a generous amount of black pepper. This creates a thick and aromatic mixture that will later create the characteristic creamy sauce.
- Once the bacon is done, carefully blot up the excess fat with kitchen paper. Remove the pan from the high heat.
- Transfer the cooked spaghetti directly to the pan with the bacon. It's important to keep the temperature low - you can even place the pan over the pot of hot pasta water to keep just a slight heat.
- Add the egg mixture to the spaghetti and stir vigorously. It is the heat from the pasta and the pan that cooks the yolks slightly and creates the velvety sauce. The original recipe does not use cream.
- It is very important that the temperature is not too high, because the eggs can become scrambled eggs instead of smooth cream.
- The finished Carbonara pasta is served immediately in deep plates, sprinkled with more Parmesan or Pecorino cheese and extra black pepper. Long storage is not recommended because the sauce changes its texture after reheating.
- Spaghetti Carbonara - authentic recipe, Rome is amazing!
