How to make perfect spaghetti carbonara with an Italian twist?
This spaghetti carbonara recipe is for those times when you feel like something indulgent yet still true to Italian cuisine. This recipe is a modern take on the classic carbonara, resulting in a filling and protein-rich meal with which you can’t go wrong for a midweek dinner. With crunchy bacon and creamy egg and cheese sauce, spiced with a little black pepper, it’s comfort food at its best.
Ingredient Overview:
All the ingredients in this spaghetti carbonara recipe play an important role in achieving the best interweaving of taste and consistency.
- Spaghetti: The main pasta in this dish, spaghetti has the right texture to absorb the creamy sauce.
- Bacon: Rather than the customary guanciale, we’re using short-cut bacon. It makes the dish crispy and smoky, minus the additional calories.
- Egg and egg yolk: Together they make up so much of the creamy base of the sauce, which gets you that luxury carbonara hit.
- Parmigiano Reggiano: Essential for that nutty richness that melds beautifully with the eggs.
- Black pepper: A sprinkle of this provides that peppery bite, a nice foil to the sauce’s richness.
A meal without wine is called breakfast.
spaghetti carbonara
Step-by-Step Instructions:
1. Cook the bacon:
- Fry the shortcut bacon in a pan on medium heat until crispy. This will give the dish a smoky, crunchy element.
- Take off the heat and set aside.
2. Boil the pasta:
- As the bacon cooks, bring a large pot of salted water to a boil.
- You’re going to cook your spaghetti according to the package directions until al dente.
3. Prepare the carbonara sauce:
- In a different bowl, whisk 1 whole egg, 1 egg yolk, Parmigiano Reggiano, and a pinch of ground black pepper.
- Mix this in until it becomes a smooth paste. Set aside.
4. Combine pasta and sauce:
- When your spaghetti is ready, reserve about a cup of the pasta water.
- Remove the pan with the crispy bacon from the flame, and drop the cooked pasta into the pan.
- Add the prepared egg mixture over the pasta. Toss well and quickly to coat spaghetti evenly in sauce.
5. Adjust the sauce:
- If the sauce looks too thick, splash in a little of the reserved pasta water—it should be creamy.
6. Finish and serve:
- Scatter the rest of the bacon over the pasta.
- Add additional Parmigiano Reggiano and black pepper, and serve hot!
Serving Suggestions, Storage Suggestions, Tips, and Variations
Spaghetti carbonara
Serving Suggestions:
- I love it with some garlic bread on the side; it makes a nice meal.
- A simple mixed green salad with balsamic vinaigrette pairs nicely as a light, refreshing side.
Storage Suggestions:
- Carbonara is best fresh, but if you do have leftovers, keep them in an airtight container in the fridge for up to 2 days. Note that the sauce will thicken on refrigeration, so you might need to reheat it with a splash of water to regain creaminess.
Variations:
- Vegetarian Carbonara: Replace the bacon with sautéed mushrooms or plant-based bacon.
- Extra Creamy Carbonara: Stir a tablespoon of heavy cream into the egg mixture for an even silkier mouthfeel.
- Spicy Carbonara: A little bit of red pepper flakes goes a long way.
FAQs
- Can I use shortcut bacon in place of regular bacon?
- Yes! Ordinary bacon can also be used here. As long as you cook it to a crisp.
- Can I make this recipe without eating cheese?
- The cheese adds a big kick of flavor, but you can skip it. The flavor may not be as full, though.
- Can I prepare this in advance?
- Carbonara is best eaten fresh, but if you must prepare it ahead, keep it in the fridge and reheat gently over low heat with a splash of pasta water.
- What kind of pasta is best for carbonara?
- Spaghetti is ideal, but fettuccine, rigatoni, etc. would work here too!
This Spaghetti Carbonara is also a perfect balance of flavors, comfort, and simplicity. Share it with those you love for a satisfying, restaurant-quality meal at home.
Ingredients
MAIN INGREDIENTS
- Spaghetti: 200g (for 2-3 servings)
- Bacon: 150g, chopped into small pieces (shortcut bacon works well)
- Egg: 1 whole egg
- Egg Yolk: 1 egg yolk
- Parmigiano Reggiano: 50g, finely grated
- Black Pepper: Freshly cracked, to taste (for seasoning and garnish)
- Salt: For the pasta water
Instructions
- Cook bacon until crispy.
- Cook spaghetti and set aside pasta water.
- Combine eggs, cheese, and black pepper in a bowl.
- Toss the pasta with the sauce and the bacon, using pasta water as needed to create creaminess.
- Adapted from a recipe by Melissa Clark.
Notes
- For a lighter dish, use turkey bacon or see if you can do without the cheese for a more minimalist version.
- For best results, eat your carbonara fresh!
