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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, delicious 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. 😄  

Make your own adjustment/s too to the recipe as needed.

The basic ingredients for pasta alla carbonara is spaghetti, fettuccine or cappellini, eggs, parmesan cheese (grated parmigiano 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

Olive
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).
5 from 2 votes
Course Main, Snack
Cuisine Italian
Servings 4 people

Ingredients
  

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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)
  • 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.
  • Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley.
  • Pass more cheese around the table.
  • Enjoy!
Keyword how to cook spaghetti alla carbonara, spaghetti alla carbonara, spaghetti alla carbonara recipe
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