Spaghetti Carbonara

Cuisine: Italian

Cook Time: 15 minutes

Serves: 4

Craving for something creamy and melt-in-mouth? Here’s the recipe for one of the cheesiest and creamiest pasta dishes, Spaghetti Carbonara. With the right ingredients and cooking techniques, you can master this Italian favorite like never before. So, let’s see how to make Spaghetti Carbonara.

Pancetta or bacon
Pecorino cheese
Spaghetti
Parmesan
Eggs
Garlic
Butter
Black pepper

The right balance of creaminess, crunch, and taste!

Add water to a large saucepan and boil.
Finely chop 100g bacon or pancetta (pork).
Grate 50 gm parmesan and 50 gm pecorino cheese and mix them.
Beat 3 eggs and season with freshly ground black pepper.
Now, add 1 tsp salt to the boiling water and 350 gm spaghetti until al dente (cooked but firm). Then, drain the water. Make sure to keep the pasta-cooked water aside.
Fry the pork with slightly bruised garlic (2 cloves) in unsalted butter until the meat is crisp and golden. Take the garlic out once it starts imparting its aroma.
Now, add the pasta to the pork and fry.
Combine the cheese mixture with eggs.
Remove the pork and pasta from the pan and pour in the egg and cheese mixture.
Add the pasta to the egg mixture using a tong and mix. Make sure that all of it thickens and is well coated. Do not scramble the egg.
If you like your Spaghetti Carbonara recipe glossy and saucy, add a couple of spoons of the pasta water.
Sprinkle the Spaghetti Carbonara recipe with more cheese and black pepper and serve hot.

Chef Tip: Do you know what the magic ingredient of the Spaghetti Carbonara recipe is? It is the pasta water you set aside. Dribble some of it when you are transferring the pasta into the egg and cheese sauce to add some gloss and smoothness.

A plate full of delicious Spaghetti Carbonara will amaze your taste buds. Try this Spaghetti Carbonara recipe and impress your guests.

Quick Bites

Fun Fact

• The Italian term carbonara means “charcoal burner” which made some believe that the dish was first made as a hearty meal for Italian charcoal workers.

• In parts of the United States, this etymology gave rise to the term “coal miner’s spaghetti".

Historical Fact

• Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, pancetta, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century.

• The carbonara name is first attested in 1950 when it was described in the Italian newspaper La Stampa as a dish sought by the American officers after the Allied liberations of Rome in 1944.

Nutrition Fact

• Spaghetti is a dietary source of vitamins, minerals, and fiber, especially if you purchase whole grain or whole wheat pasta. It also is a rich source of selenium, potassium, and magnesium.

• A single serving of spaghetti carbonara can have around 1018 calories of which 296 are from fat. It contains 33g of total fat, 186mg of cholesterol, 965mg of sodium, 386mg of potassium, 133g of carbohydrates, and 44g of protein.