Spaghetti alla Carbonara sounds very fancy, but it’s actually a delicious simple pasta dish with a few key ingredients. Pasta, Pecorino-Romano cheese, salty pork, eggs and a lot of pepper! Try this dish for two or four, but I promise you’ll want to make more!
Rich, cheesy, peppery and delicious, Spaghetti alla Carbonara is perfect for one, two or a large group.
- 1 lb spaghetti pasta
- 8 oz Percorino-Romano cheese grated
- 2 egg yolks room temperature
- 10 cups water
- 8 slices bacon cooked and crumbled
- 3 tablespoons three pepper blend
Cut bacon into small pieces; in a large pan, cook bacon pieces till done; place them on a paper towel; set aside
Pour off most of the bacon grease; set pan aside
Grate, then shred Pecorino-Romano cheese; set aside
Bring water to boil
Separate eggs and stir in 1/2 cup of grated cheese; set aside
Cook pasta 9 minutes (al dente)
Place the pan you used to cook the bacon on the stove on a low setting
Using tongs, transfer cooked pasta to the pan with the bacon drippings and stir the pasta
Temper the Eggs: (Add 3 tablespoons warm pasta water to egg/cheese mixture; stir well)
Add 1 cup warm pasta water to pasta, then add egg/cheese mixture; combine well
Add remaining grated cheese to pasta and combine well; keep mixing; add a warm pasta water in 1/2 cup increments to desired consistency
Add pepper to pasta; stir well
Plate and add bacon pieces to each serving
- I did quite a bit of research on this recipe and learned that an authentic carbonara sauce uses no cream, no Parmesan, no onions, no garlic and no green peas
- The "bacon" used in a truly authentic carbonara is actually guanciale, which is an Italian cured meat from the pork jowls.
- You can substitute the Pecorino-Romano cheese with Parmesan, but authentic carbonara doesn't use Parmesan; Pecorino-Romano is much more pungent and flavorful
Let me know how you liked this recipe!