Spaghetti Alla Carbonara Recipes

There are so many varieties of carbonara that it is hard to sort them out. Typically carbonara is made with pancetta (Italian bacon), egg yolks, and parmesan cheese mixed in spaghetti. In the US, sometimes cream is used in this pasta recipe, but this is not typical in Italy. I like to make this pasta dish when I ran out of idea of what to prepare for dinner. All you need is just a few ingredients to pull off this rich, cheesy and satisfying meal.

Ingredients:

½ packet of Spaghetti or pasta of your choice
4 slices of pancetta (you can substitute it with bacon) – cute into cubes
2 cloves garlic – smashed
½ cup grated parmesan cheese
2 egg yolks
1 tsp freshly ground black pepper

1. Heat a bit of olive oil in a frying pan over medium heat; cook the pancetta along with the garlic until the pancetta is brown and crispy. Discard the garlic and add in the black pepper and stirring occasionally until fragrant.
2. Transfer the pancetta mixture into a big bowl and let it cool down a bit. Stir in the cheese and egg yolks. Mix until well combined and set it aside.
3. Meanwhile bring a pot of salted water to boil. Cook the pasta until al-dente. Reserve about ½ cup of pasta water.
4. Drain the pasta and toss it right into the eggs mixture. Toss till combined adding the pasta water a bit at a time to create a creamy sauce. Taste for seasonings.
5. Serve immediately.

Note: I didn’t add any salt to this dish as with the pancetta and parmesan cheese the pasta is salty enough. Since I have some roasted tomatoes I garnished the pasta with it.