Recipe for Carbonara Spaghetti
This creamy bacon carbonara recipe is so simple to make and so rewarding. It is yet another absolute classic Italian recipe that everyone should be able to make themselves at home.
This recipe is not as fully authentic as a real Italian pasta carbonara. This is because the traditional recipe would probably use pig cheeks instead of bacon, and pecorino cheese instead of Parmesan.
But it follows the same principles and the taste and texture will be similar. There is no cream used in this recipe.
In this recipe, I have used ingredients that were readily available in our local store and I think the results are delicious.
You can always also substitute the parmesan for Grana Padano if you cannot find any Parmigiana Reggiano, or use pancetta instead of bacon if you prefer.
You could even use leftover ham from a boiled ham as an alternative if you have leftovers.
And of course, you could also use fresh spaghetti instead of dried spaghetti.
You may find the Grana Padano is a bit cheaper, but I had been kindly donated this delicious piece of real parmesan so this is what I used.
Here I used what I had in the fridge, and you can see that you can produce a nice creamy carbonara sauce without using any heavy cream at all.
In fact, this spaghetti carbonara recipe is so easy and tasty you will definitely be trying it again.
Use of raw eggs
Some of you may worry about using raw eggs in the sauce, because of the potential risk of salmonella poisoning.
If you are worried about this then just make sure you use pasteurized eggs to minimize any risk.
When you add the egg and cheese mix the eggs will cook in the pasta anyway.
This is one of our favourite pasta recipes. The great advantage of this recipe is that it has very few ingredients and can be prepared in 10-12 minutes.
And normally these ingredients will be available in our kitchen at all times, so if you need something quick, easy and tasty to eat, this is a winner.
I hope you enjoy making this recipe. If you do try it please let me know how you get on in the comments section below!
How to make creamy bacon carbonara
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Creamy Bacon Carbonara Recipe
This super delicious Italian dinner can be prepared in less than 15 minutes and is divine. A classic Italian pasta dish made with a few simple ingredients.
Ingredients
- 230g Spaghetti
- 120g bacon (I use streaky)
- 50g grated Parmigiana Reggiano (parmesan cheese)
- 3 egg yolks
- Salt and pepper
Instructions
- Put some salted water on to boil. Then start by cutting the bacon into small pieces. Fry this in a pan. I use my wok for this.
- When the bacon has obtained the required crispiness take it off the heat.
- Cook the spaghetti according to instructions on the packet. If it does not fit in the pan, then break it in two.
- In the meantime, mix the egg yolks with the grated cheese until you have a thick mixture. Keep some cheese for garnishing later. Add black pepper to suit.
- When the spaghetti is cooked, drain it and put it into the wok with the bacon. Turning back on to a low heat.
- Make sure you keep a cup of the pasta water when you drain the spaghetti. Mix the bacon well with the spaghetti and add a few tablespoons of pasta water. Then remove the spaghetti completely from the heat.
- Then add the egg/cheese mix to the pan, mixing well so that all of the spaghetti is covered.
- Add a few more spoons of the cooking water to loosen it up if needed. Be careful not to let the eggs scramble, which they will if there is too much heat in the pan.
Notes
This amount will feed 3 people.
Serve up garnished with black pepper flakes and let everyone add their own grated parmesan to choice.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 434Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 240mgSodium: 1115mgCarbohydrates: 27gFiber: 1gSugar: 1gProtein: 26g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.
Fitoru Keto Support
Thursday 29th of October 2020
I so love carbonara so much and this recipe is perfect! I'll certainly try this version of yours someday! Thanks for sharing!