Spaghetti Carbonara Recipe – Forked Spoon

Spaghetti Carbonara Recipe – Forked Spoon


Carbonara pasta It is a classic Italian pasta dish made with spaghetti, pancetta, egg yolks, freshly grated Pecorino Romano cheese, and ground black pepper. So rich and creamy, it’s the easiest pasta dish you’ll ever make!

A fork filled with long strands of cooked carbonara pasta hovers over a plate full of cooked pasta.

Yes, Spaghetti Carbonara – My favorite Italian pasta dish filled with bacon.

If you haven’t heard before CarbonaraIt is one of the most famous and popular Italian pasta dishes, and loved for it Creamy texture and rich flavours. Originating in Rome, this recipe is made with just five ingredients – spaghetti, bacon, eggs, freshly grated Pecorino Romano cheese, and ground black pepper.

As per the original carbonara, this recipe does not contain cream, garlic, or vegetables such as peas or mushrooms. Although traditionally made with guanciale (pork cheek), bacon and pancetta make delicious (and easy to find) alternatives.

It’s very easy to make, but I highly recommend reading the “tips section” later in this post.

Ingredients needed to prepare spaghetti carbonara in individual measuring cups - egg yolks, thinly sliced ​​bacon, black pepper, and Pecorino Romano cheese.

Main components

Find the printable recipe with measurements at Recipe card less.

  1. macaroni: The traditional choice, although other types of pasta can be used, including linguine, fettuccine or penne.
  2. eggEggs are an essential ingredient in this dish and are what make the creamy sauce. Raw egg yolks are whisked with grated cheese before being combined with hot pasta off the heat. The heat from the hot pasta cooks the eggs It is enough.
  3. Processed pork: Traditional recipes use guanciale (pork cheek), but pancetta or bacon is also used outside of Italy. They are cut into small pieces and cooked until crispy. Leave the bacon fat behind and toss with the cooked spaghetti noodles.
  4. cheesePecorino Romano is the traditional choice, although Parmigiano Reggiano can also be used. Grate the cheese well and mix with the eggs to form the sauce.
  5. black pepperFresh nuts give the best flavour. It is used generously.

How to make spaghetti carbonara

1. Cook pasta in salted water: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, or firm to the bite. Once ready, Reserve 2 cups of the pasta waterDrain the rest, and leave the spaghetti aside.

2. When the pasta water boils, Cook the bacon until crisp: Cook bacon in a large skillet over medium heat until crispy and fat is rendered, about 6 minutes. Remove the crispy bacon bits from the pan, leaving a good deal of the bacon fat behind.

3. Combine egg mixture and cheese: Whisk the egg yolks, grated cheese, and freshly grated black pepper together in a medium bowl. Once combined, slowly whisk in 1/2 cup of the reserved pasta water and the cooked bacon until smooth.

4. Mix the cooked spaghetti with the bacon fat and pasta water:Put the pan back on the stove over medium heat. Add the cooked spaghetti and the remaining cup of pasta water. Stir the pasta and stir constantly for 3-4 minutes or until the water emulsifies and sticks to the pasta.

5. Remove pan from heat.

6. Mix spaghetti with egg mixture: Use tongs to combine the egg and cheese mixture with the cooked spaghetti. The heat of the pasta will cook the eggs enough to make a creamy sauce without blending them.

7. Decorate and serve: Served with freshly ground black pepper and grated cheese.

A large skillet filled with spaghetti carbonara is ready to serve.

Tips for getting the perfect carbonara

  • Cook pasta to al dente: Follow package instructions to cook pasta until al dente. Remember that the pasta will continue to cook slightly when mixed with the hot ingredients.
  • Reserve pasta water: Before you drain the spaghetti, reserve two cups of hot water for cooking. The starchy water helps create a silky sauce and can be used to adjust the consistency of the sauce.
  • Prepare the egg and cheese mixture: Beat eggs, cheese, and black pepper before The pasta has finished cooking.
  • Combine heatMix the hot pasta with the egg and cheese mixture away from direct heat. Combining with direct heat may scramble eggs.
  • I work fastFor a smooth and creamy carbonara sauce, Mix quickly Hot pasta with egg mixture. The residual heat from the pasta cooks the eggs without scrambling them. If the pasta cools too much, the eggs will not cook properly.
  • Serve immediately: Carbonara pasta is best served immediately.
A white plate plated with a serving of freshly cooked carbonara pasta.

More delicious pasta dishes

If you try making this best spaghetti carbonara recipe ever, please leave me a comment and let me know! I always love to hear your thoughts.

A large skillet filled with delicious carbonara pasta with bacon.

Recipe card

A white plate plated with a serving of freshly cooked carbonara pasta.

Spaghetti carbonara recipe