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You are here: Home / Noodles / Spaghetti carbonara

Spaghetti carbonara

Spaghetti carbonara is made by tossing hot noodles in a mixture of beaten raw eggs and grated Pecorino off the heat. The hot noodles turn the egg-cheese mixture into a creamy mass. No dairy cream is added.

Spaghetti carbonara on blue plate

It’s an old Italian dish and no one knows its exact origin. According to Metropolis, however, pasta carbonara first appeared in Rome during World War II. With the city in ruins, cooks were scrambling to make good use of available food stuff. Dried egg from the food ration of American GIs gave birth to what the world knows today as pasta carbonara.

Guanciale, a cured meat made from the cheeks (jowls) of the pig, is traditionally used for pasta carbonara. Pancetta, or cured unsmoked pork belly, is a common substitute. If unable to find either, go for unsweetened belly bacon.

Browning diced bacon in pan

It’s more efficient to use two pans to cook carbonara. While the pasta boils in one, the bacon browns in another while rendering fat.

Grating Pecorino and beating eggs for carbonara sauce

While keeping an eye on both the pasta and bacon, Pecorino is grated into a bowl and eggs are beaten in another. Meanwhile, the bacon is removed from the pan and set aside. You only need a tablespoon or two or bacon fat, so, pour off the rest and reserve it for future use.

Reserving pasta water for carbonara

Drain the pasta and reserve some of the pasta water. Add the hot noodles — no you do not rinse them — to the hot bacon fat and toss well.

Adding hot spaghetti to egg-Pecorino mixture

To make the “sauce”, stir together the beaten eggs and grated Pecorino. Add the noodles and toss thoroughly. The heat from the noodles will melt the Pecorino to form a thick and creamy sauce. If it’s too thick for you at this point, drizzle in some of the reserved pasta water and toss. Repeat until your sauce acquires the consistency that you prefer.

The bacon goes on top of the pasta. But you may also toss the bacon in before the dividing the carbonata into portions.

Spaghetti carbonara

Connie Veneracion
Pasta carbonara has no cream in it. The creamy sauce is actually an emulsion made with beaten raw eggs and grated Pecorino.
Spaghetti is the noodle most commonly used but fettuccine, rigatoni, linguine, or bucatini may be substituted.
Spaghetti carbonara
Print Pin
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Main Course
Cuisine Italian
Servings 3 people

Ingredients
  

  • 120 grams pasta
  • 1 teaspoon salt
  • 2 large eggs - at room temperature
  • 150 grams Pecorino - plus more to garnish
  • 200 grams pancetta - cut into strips
  • freshly ground black pepper

Instructions
 

  • Cook the pasta in about two liters of boiling water with the teaspoon of salt.
  • While the pasta cooks, fry the pancetta in a non-stick pan, allowing fat to be rendered.
  • While the pancetta browns and the pasta cooks, beat the eggs and grate the Pecorino.
  • When the pancetta is nicely browned, scoop out then pour off the fat leaving only a tablespoonful or so.
  • Drain the pasta (reserve a quarter cup of the pasta water) and immediately toss in the bacon fat. Turn off the heat.
  • Pour the beaten eggs over the Pecorino and whisk.
  • Season the egg-Pecorino sauce with pepper then add the pasta.
  • Toss the pasta with the sauce. If too thick, add the reserved pasta water, a tablespoon or two at a time, until the sauce is creamy but not too sticky.
  • Divide the pasta carbonara among three plates or bowls, sprinkle the bacon over the noodles and top with more grated Pecorino.
Print Pin
Keyword Pasta
Last updated on May 11, 2022 ♥ Noodles, Lunch / Dinner, Main Courses, One Bowl Meals, Pasta

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