Spaghetti alla Carbonara

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Spaghetti alla Carbonara

Spaghetti Carbonara is an Italian pasta dish from Rome prepared with eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon or pancetta and black pepper. Spaghetti is used the preferred pasta, however, fettuccine, rigatoni, linguine can also be used. The dish was created in the middle of the 20th century. This exquisite and creamy sauce will dazzle your taste buds.

Spaghetti alla Carbonara

By Diandra Pasta Print
Details
Prep time: 5 minutes
Cooking time: 5 to 7 minutes
Servings or yield: For 2 people
Difficulty level: Easy
Ingredients
250 g fresh or dried egg spaghetti
150 g pancetta sliced about ½ cm (¼ inch) thick, cut into ½ x ¼ cubes
2 eggs + 2 egg yolks
¼ Pecorino Romano cheese, grated
¼ Parmigiano Reggiano cheese, grated
30 ml (2 tablespoon) olive oil
30 ml dry white wine
¼ cup paste cooking water
Crushed black pepper to your liking

Preparation

Bring a large pot of salted water to boil.

Cut pancetta slices into ½ x ¼ cubes

In a bowl, break 2 whole eggs + 2 egg yolks and mix well, add the pecorino and Parmesan (keep some for service), mix well, set aside.

When water is boiling, add paste and cook for about 4 minutes or until al dente.

Meanwhile, in a big wok style pan, heat olive oil over medium heat., add pancetta and cook until crispy but not crunchy. Deglaze with white wine, continue cooking on medium low heat.

When paste is ready, drain and add to pan with ¼ cup of pasta cooking water. Close fire and add eggs and cheese mixture and toss well to coat pasta with sauce.

Add crushed black pepper to taste and serve right away with the rest of grated cheese and enjoy!

Tips, Tricks + Culinary ideas

Tip Never add oil to your pasta cooking water, it makes the dough impermeable causing a greasy film over the pasta allowing sauces to slide right off.
Sauce tip To make your sauce more liquid, add a little pasta cooking water.

Preparation steps

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1 - Bring a large pot of salted water to boil.

étapes de préparation

2 - Cut pancetta slices into ½ x ¼ cubes.

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3 - In a bowl, break 2 whole eggs + 2 egg yolks.

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4 - Mix well.

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5 - Add the pecorino and Parmesan (keep some for service), mix well and set aside.

étapes de préparation

6 - When water is boiling, add paste and cook for about 4 minutes or until al dente.

étapes de préparation

7 - Meanwhile, in a big wok style pan, heat olive oil over medium heat.

étapes de préparation

8 - Add pancetta and cook until crispy but not crunchy.

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9 - Deglaze with white wine, continue cooking on medium low heat.

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10 - When paste is ready, drain (keep cooking water,  add pasta to pan.

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11 - Add about ¼ cup of pasta cooking water.

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12 - Close fire. Add eggs and cheese mixture.

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13 - Toss well to coat pasta with sauce. Add crushed black pepper to taste.

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14 - Serve right away with the rest of grated cheese and enjoy!

Pasta