Spaghetti Carbonara
On a busy evening, I made carbonara again, using the method I've been repeating for years. It's one of those dishes that doesn't require rare ingredients or complicated techniques, so it fits perfectly when I'm in the mood for something hearty and quick. I usually prefer to use bacon or a meatier ham for a slightly smoky flavor, and I always make pasta by eye, but the quantities below are what I use most often.
Quick Info
Total time: about 30 minutes
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Servings: 4
Difficulty: medium, but not complicated if you follow the steps
Recipe type: main pasta, quick dinner
Ingredients
500 g spaghetti (I prefer Barilla, but any good spaghetti is fine)
200 g meatier bacon or country ham
1 tablespoon olive oil
300 g pecorino or freshly grated parmesan
1 whole egg
1 yolk
Salt (very little)
Pepper to taste
Preparation method
1. Put a large pot with at least 3 liters of water to boil. When the water is boiling, add a little salt. Don’t overdo it, as the bacon and cheese are quite salty.
2. When the water is boiling, add the spaghetti and cook according to the package instructions. Generally, it takes 8-10 minutes. Check for al dente.
3. While the pasta is boiling, cut the bacon or ham into small cubes.
4. Heat a spacious pan with a tablespoon of olive oil. Add the bacon and fry over medium heat. When the bacon pieces become crispy and the fat is translucent, remove the pan from the heat and let it cool slightly.
5. In a bowl, beat the egg, yolk, grated cheese, and freshly ground pepper. If you see that the mixture is too thick, you can add 2-3 tablespoons of hot pasta water. Don’t add too much water, just enough to achieve a slightly fluid consistency.
6. Mix the fried bacon into the bowl with the eggs and cheese.
7. When the pasta is cooked, remove it directly from the pot with tongs or a long fork, without draining it completely and without rinsing it under cold water. It's important to keep it a little wet.
8. Add the pasta to the sauce in the bowl while it's still hot. Mix quickly so that the heat from the pasta lightly cooks the eggs and binds the sauce.
9. Taste for salt and pepper, adjust if needed.
Why I make this recipe often
I love carbonara because the ingredients are simple and always on hand. It's a quick dish, I don’t dirty too many pots, and it saves me when I don’t know what to cook. Plus, it’s filling and fits any hearty meal.
Tips and variations
Tips
- Don’t use too much salt in the boiling water, as the bacon and cheese compensate.
- Mix the pasta quickly with the sauce while it's hot. If you let it cool, the sauce won’t bind well.
- If the sauce seems too thick, add another tablespoon of pasta water.
- Use freshly grated cheese, not pre-grated from bags.
Substitutions
- Instead of bacon, you can also use country ham or pancetta if you have it on hand.
- Pecorino can be replaced with parmesan, although each has a slightly different flavor.
- If you don’t have olive oil, you can skip it, especially if the bacon is fatty enough.
Variations
- For a more intense flavor, use whole pecorino instead of parmesan.
- If you prefer more cheese, you can sprinkle some over the pasta before serving.
- Sometimes I use more pepper if I like it spicier.
Serving ideas
- Serve immediately while the pasta is hot and the sauce is creamy.
- You can add extra pepper at the table.
- I don’t recommend adding herbs or other toppings; the classic recipe doesn’t include them and they don’t add anything here.
Frequently asked questions
1. Can I use whole grain pasta?
Yes, you can, but the texture and flavor change slightly. The classic sauce works better with regular spaghetti.
2. If I don’t have pecorino, can I use only parmesan?
Yes, you can. Both work, the difference in taste is minimal.
3. Can I use only whole eggs?
You can, but the texture won’t be as creamy. The yolk adds more richness.
4. Can I make the sauce directly in the pan with the pasta?
It’s not recommended for this recipe. The sauce binds better if you make it in a bowl, with the hot pasta on top.
5. Can I skip the olive oil?
If the bacon is very fatty, it’s not mandatory to use oil.
Nutritional values
Estimated for one serving (out of 4): about 700-800 kcal. Most of the calories come from carbohydrates (pasta) and fats (bacon and cheese). Protein: about 30 g per serving. Fat: 30-35 g. Carbohydrates: 80-90 g. Values depend on the exact type of cheese and meat used. These are approximate values.
Storage and reheating
Carbonara pasta doesn’t store well in the fridge because the sauce separates and the texture isn’t the same. However, if you have leftovers, you can heat them briefly in the microwave, but the taste won’t be the same as fresh. I recommend making and eating it immediately.
Ingredients: 500 g Barilla spaghetti, 200 g of meaty bacon or country ham, 1 tablespoon of olive oil, 300 g of freshly grated pecorino or parmesan, 1 whole egg + 1 yolk, salt and pepper to taste
