There’s an ongoing joke between my husband and me: every time we sit down to a pasta meal, I invariably comment, “It feels like ages since we last had pasta.” In reality, we cook pasta at least once or twice weekly, highlighting my deep love for it. Despite lacking Italian ancestry, the cuisine resonates with me, and I constantly appreciate the variety and taste that a pasta dinner provides.
Many of you, our readers, seem to share this sentiment, as our most popular dinner recipe ever is pasta. Our Spaghetti alla Carbonara recipe is a timeless Italian dish that can be prepared in just 30 minutes.
Creamy, Dreamy Spaghetti alla Carbonara
If you haven’t yet tried spaghetti alla carbonara, let me introduce you. Originating from Rome, this classic pasta combines spaghetti, beaten eggs, salty pecorino cheese (or Parmesan), and guanciale, a cured pork jowl meat. Though guanciale is hard to find in the US, our recipe suggests using pancetta or bacon.
If you’re a fan of bacon and eggs, think of this as its pasta counterpart. Mixing the hot spaghetti with the beaten eggs and a bit of pasta cooking water creates a creamy sauce without needing cream. With its simple ingredients, this recipe embodies simplicity, which is why it has remained popular over time.
It’s worth mentioning that this carbonara is more about ease and adaptability than strict authenticity. While pancetta or bacon isn’t traditional, nor is the optional garlic addition or using butter for richness, we believe that’s fine. This version may not be entirely classic, but it is certainly satisfying.
Simply Recipes / Karishma Pradhan
Tips and Tricks for Making the Best Spaghetti alla Carbonara
While this recipe is quick to prepare, here are a few tips to help you achieve the best results:
- Carefully temper the eggs to avoid curdling for a creamy sauce. Have the beaten eggs ready, whisk in a few tablespoons of hot pasta water to temper them, and mix quickly with the hot spaghetti for the desired texture.
- Pecorino romano cheese, with its distinct salty flavor, is traditional for this dish and enhances it beautifully. If unavailable, Parmesan is a good substitute, or feel free to use a mix of both.
- If choosing between pancetta or bacon, be aware that bacon adds a non-traditional smokiness. If you can find guanciale, it’s worth trying for authenticity.
