Here’s one of those lovely classic pasta dishes: a delicious pasta carbonara recipe! And I definitely don’t need to tell you that this dish consists of al dente spaghetti in a salted bacon and egg sauce, right. It is one of the most delightful easy pasta recipes that I know!
Do you know a pasta recipe that is much easier than this one?
It is really hard to mess this carbonara up. Besides I have made this pasta numerous times before, I can make it with my eyes closed even! And I bet even you as well.
What I like the most about it is the creamy and velvety texture of the ’sauce’ that comes from the beaten egg mixture you have to add in the end.
The heat coming from the cooked spaghetti makes it set rapidly, absolutely delicious… I wonder what pasta genius came up with this marvelous idea for the first time!
We love it to bits!
Last time I was in Italy, I ordered a pasta carbonara for lunch in Rome. The hubs ordered a cacio e pepe. And what can I say? That carbonara was pure bliss.
First off the fresh pasta was cooked to perfection. What a delight. And then that eggy sauce was thick and rich and tacky. Just the way we like it. But then, hold your horses. That bacon!
Oh well, if fact it was not bacon but the traditional piece of meat that people have used for ages in their carbonara. Guanciale, or cured pork jowl. That, my friends is a true delicacy.
It is fatty and meaty at the same time. Very flavorful.
Pasta Carbonara Recipe
The main ingredients make this one also a cheap dinner.
Dry pasta, bacon and eggs. This is stuff that you almost permanently keep around somewhere in your kitchen. Pasta carbonara is also a great idea if you have to prepare a quick or unexpected dinner because it is ready in no time.
If you have the right ingredients of course.
Serve the carbonara piping hot and dig in as soon as you can.
Are you looking for a vegetarian carbonara version?
Then also check out this one!
- 9 oz dry spaghetti (250 g)
- 5,5 oz unsalted bacon (155 g), diced
- 3 medium eggs beaten
- a handful parmesan cheese grated
Add the diced bacon to a dry non-stick pan and put it over medium heat. Season with a little pepper and salt.
- Cook the diced bacon for about 5 to 6 minutes and stir regularly.
- Put a large pan of salted water to a rolling boil and add the spaghetti until tender.
- Drain the spaghetti and transfer it to a large mixing bowl. Add the cooked bacon. Season with pepper. Pour in the beaten eggs and stir well.
- Check the seasoning and add extra pepper or salt to taste if necessary.
- Transfer the pasta onto plates and sprinkle with the grated parmesan cheese. Serve piping hot.