Spaghetti Carbonara

Votes: 2

Time: 25 min.
Complexity: easily
Servings: 4 - 6

One of the most popular Italian pastas is spaghetti carbonara. This spaghetti in a light egg and cheese sauce with fragrant pieces of pancetta is loved worldwide for its unique flavor and ease of preparation. Follow this step-by-step recipe and you'll have perfect pasta carbonara in less than half an hour. Serve hot and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g spaghetti
2 tbsp extra-virgin olive oil + extra for drizzling
110 g fried bacon or pancetta, chopped
4 large eggs
0.5 cup grated Parmesan + extra for sprinkling
3 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: spaghetti pasta, eggs, Parmesan cheese, bacon, pancetta

Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions while you prepare the sauce.
Heat a large skillet over medium heat and add the olive oil and pancetta. Cook until crisp, 3-4 minutes.

In a bowl, beat the eggs with the cheese and a little salt and black pepper.
When the spaghetti is done, drain it, reserving some of the cooking water for the sauce, and add it to the hot pan with the pancetta. Stir to coat the pasta with oil. Remove the pan from the heat and pour in the egg mixture, stirring quickly to prevent curdling. Add a little of the hot pasta cooking water to loosen and form the sauce.
Stir in the parsley. Serve immediately, sprinkled with additional cheese and drizzled with olive oil.

Categories:

recipe / Main courses / Pasta / Italian cuisine / Ree Drummond

Similar recipes