Spaghetti alla Carbonara

Spaghetti alla Carbonara

Also known as coal miner’s spaghetti (according to wikipedia),  pasta alla carbonara is a really simple and easy dish to prepare (why I’m done cooking in under 20 minutes).   It’s a hearty, delicous and very satisfying.  I like to use Tyler Florence’s simple recipe with some adjustments to suit my family’s taste and my preference in cooking:

I replaced the bacon fat with EVOO (extra-virgin olive oil) to make it healthier;  took the bacon off the pan and added it back  towards the end of cooking cause I want the bacon still crisp when I serve them. I also thought that 1 pound of spaghetti is too much for the amount of the ingredients for the sauce so I only used less than 12  ounces which is enough for the four of us plus I think that the recipe could use more bacon, I’ll definitely add more next time.  ü  Make your own adjustment/s too to the recipe as needed.

The basic ingredients for pasta alla carbonara is spaghetti, fettucini or cappellini; eggs, parmesan cheese (grated parmegiano reggiano if you have it , is always better) bacon or ham plus olive oil..if you have these in stock, you can make yourself  a yummy pasta carbonara in just a short time.

brown the bacon, transfer to a platter and set aside; discard bacon fat and replace with EVOO

heat olive oil and saute the garlic,-you don’t have to brown it just make it soft, it’s just my personal preference

combine eggs and grated parmesan cheese in a bowl

add the cooked spaghetti to the pan,  turn off heat/fire then add egg-parmesan mixture

then put the bacon back too; mix well

season with ground pepper and more grated parmesan cheese if needed; add chopped parsley if using.  Happy eating! 🙂


Spaghetti alla Carbonara
Recipe type: Main, Pasta
  • 10-12 ounces spaghetti
  • 3 tablespoons extra-virgin olive oil
  • 4 ounces pancetta or slab bacon, cubed or sliced into small strips
  • 5 garlic cloves, finely chopped
  • 2 large eggs
  • 1 cup grated parmesan cheese (or even better freshly grated Parmigiano-Reggiano), plus more for serving
  • ground black pepper
  • 1 handful fresh flat-leaf parsley, chopped (optional)
  1. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente”). Drain the pasta well, reserving ½ cup of the starchy cooking water to use in the sauce if you wish.
  2. Meanwhile, heat a little olive oil in a deep skillet over medium flame. Add the bacon and cook until crisp and the fat is rendered. Transfer bacon in a small platter and set aside; discard bacon fat and replace with 3 tablespoons of olive oil.
  3. Add the garlic into the hot EVOO and saute for less than 1 minute to soften. (I like to cook it until it browns a little). Add hot spaghetti to the pan and toss for 2 minutes to coat the strands in the olive oil.
  4. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.)
  5. Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt.
  6. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.
  7. Enjoy!

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