Here is one of those lovely classic pasta dishes: a delicious spaghetti carbonara! And I definitely don’t need to tell you that this dish consists of al dente spaghetti in a yummy guanciale and creamy egg sauce.
It is one of the most delightful easy pasta recipes that I know!
Do you know a pasta recipe that is easier than this spaghetti carbonara?
It is really hard to mess this spaghetti carbonara up. Besides I have made this pasta numerous times before, I can make it with my eyes closed even!
And I bet even you as well.
What I like the most about it is the creamy and velvety texture of the ’sauce’ that comes from the beaten egg mixture you have to add in the end.
Creamy Egg Sauce
The heat coming from the cooked spaghetti makes it set rapidly, absolutely delicious…
I wonder what pasta genius came up with this marvellous idea for the first time!
We love it to bits!
Last time I was in Italy, I ordered a pasta carbonara for lunch in Rome. The hubs ordered a cacio e pepe.
And what can I say? That spaghetti carbonara was pure bliss.
First off the fresh pasta was cooked to perfection.
What a delight. And then that eggy sauce was thick and rich and tacky. Just the way we like it.
But then, hold your horses.
Guanciale
That bacon!
Or what is that meat?
It is a cut of meat that people have used for ages in a classic carbonara.
And it goes by the name of guanciale, or cured pork jowl.
And it is a true delicacy.
It is fatty and meaty at the same time. Very flavorful.
Delicious!
Easy Spaghetti Carbonara Recipe
The main ingredients make this one also a less expensive dinner.
Pasta, a slice of guanciale (or bacon), pecorino, parmesan cheese, black pepper and eggs.
This is stuff that you almost permanently keep around somewhere in your kitchen.
Pasta carbonara is also a great idea if you have to prepare a quick or unexpected dinner because it is ready in no time.
If you have the right ingredients of course.
Serve the spaghetti carbonara piping hot!
Enjoy!
Spaghetti Carbonara
Pasta carbonara, one of the most delightful easy pasta recipes I know!
- 9 oz dry spaghetti (250 g)
- 3,5 oz guanciale (or bacon) (100 g), diced
- 4 large eggs beaten
- 2 tbsp pecorino grated
- 2 tbsp parmesan cheese grated
- pepper
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1) Add the diced guanciale (or bacon) to a dry non-stick pan and put it over medium heat. Season with a little pepper. Cook the guanciale for about 5 to 6 minutes until crisp and cooked through. Stir regularly.
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2) Put a large pan of salted water to a rolling boil and add the spaghetti until tender.
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3) In a metal bowl whisk together the eggs yolk, pecorino and parmesan cheese. Season with some pepper. Place it over a pan of gently boiling water and keep whisking the eggs. This bain marie water bath has to warm the eggs through, but make sure you don't end up with scrambled eggs.
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4) Add the cooked guanciale and the grease from the pan to the eggs. Stir well.
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5) Drain the cooked spaghetti and transfer it to the bowl with eggs. Take the bowl off the pan of water and stir very well to coat the pasta entirely with the egg sauce.
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6) Check the seasoning and add extra pepper to taste.
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7) Transfer the spaghetti carbonara onto plates and sprinkle with extra pepper and grated cheese. Serve piping hot.
