Spaghetti Carbonara Recipe

Quicky and Easy Spaghetti Carbonara. Image: Jessica Alberts.

Spaghetti Carbonara – Egg, cheese & bacon pasta for dinner

There is no food as wholesome as traditional Italian pasta. Spaghetti Carbonara is the eggy, creamy, peppery food of Emperors.

Spaghetti Carbonara Recipe

Quicky and Easy Spaghetti Carbonara. Image: Jessica Alberts.

Everybody loves a good bowl of pasta, but not everybody has time for preparing something like bolognese for hours. Carbonara seems labour-intensive but if you have all of your ingredients ready before starting, you’ll do great. Our Spaghetti Carbonara is creamy, peppery, cheesy and delicious.

Cream is not traditionally used in carbonara and instead it is mostly made with just eggs and parmesan cheese. However, it does give it extra creaminess. When adding your egg mixture to the pasta, the best trick is to add it slowly while whisking so that the eggs don’t scramble. It will instead turn into a creamy sauce that will coat every bit of pasta and bacon for the perfect bite. Pancetta cheese is the traditional cured pork product used, but bacon works just as well.

This creamy Spaghetti Carbonara deserves lots of black pepper, so add some more when it’s ready to eat. Do you like breakfast for dinner? Well, our Spaghetti Carbonara is basically eggs and bacon with pasta and lots of cheese. What’s not to love?

Spaghetti Carbonara Recipe

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Recipe by Jessica Alberts Course: Main, DinnerCuisine: ItalianDifficulty: Easy
Prep time

5

minutes
Cooking time

15

minutes
Serving size

4 – 6

Total time

20

minutes

This carbonara recipe is quick and easy and only needs five ingredients.

Ingredients

  • 1 packet spaghetti

  • 1 cup parmesan or pecorino cheese grated

  • 3 large eggs

  • 1 packet bacon or pancetta (diced)

  • 2 – 3 cloves garlic (minced)

  • 1 tablespoon olive oil

  • salt and pepper to taste

Method

  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup of the pasta water and drain well.
  • In a small bowl, whisk together eggs and cheese and set aside.
  • Heat a large pan over medium-high heat. Add bacon and cook until brown and crispy, about six to eight minutes; reserve excess oil.
  • Stir in garlic until fragrant, about one minute. Reduce heat to low.
  • Working quickly, stir in pasta and egg mixture, and gently toss to combine. Season with salt and pepper to taste.
  • Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
  • Serve immediately with fresh parsley.

Notes

  • To make the dish extra indulgent, you can use fresh cream instead of the pasta water in the sauce.
  • You can add peas to give the dish some freshness and to add some colour.

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