Carbonara pasta


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Put the spaghetti in a pot with hot water and a little salt. After they are ready, stop a quarter cup of water in which they boiled and the rest of the water is kept in another bowl. Remove the spaghetti, rinse with cold water so that it does not stick together and let it drain.

Cut the bacon into thin slices and fry over medium heat in a little olive oil. Add water and leave on the fire for another 2-3 minutes. Meanwhile, beat the whole eggs together with the Parmesan cheese and add this mixture over the pasta. Stir quickly until all the spaghetti is covered with egg.

Pour the bacon mixture and mix a little more. If they become sticky, pour in the water in which they cooked the pasta, stirring constantly until the sauce becomes creamy.

Serve immediately with Parmesan cheese on top.


Easy Spaghetti Carbonara

When you're craving a comfort food, nothing & mdashI repeat, NOTHING & mdashwill cure you like creamy carbonara. Here's everything to remember:

Your pasta water should taste like the ocean.

One of the biggest mistakes people make when cooking pasta is that they don’t season their pot of water nearly enough. Don't just add a little pinch, if you're cooking a full pound of pasta, add a full tablespoon. This will make your spaghetti (or fettuccine or whatever you're using) actually taste like something.

Save some pasta water.

You might need to loosen your sauce later on, you might not. Just in case, save some starchy cooking water. If after you add the eggs and Parm, it doesn't seem creamy enough, gradually stir in some cooking water.

You don't need cream.

To make an authentic carbonara sauce, you need eggs and Parmesan. I repeat, YOU DO NOT NEED HEAVY CREAM. As much as we love cream, it’ll just overpower everything. The combination of eggs + Parm, whisked together, make a creamy, silky as hell sauce already.

You can use bacon or pillow instead of bacon.

Bacon is cured and smoked pork belly, pancetta is cured pork belly, and guanciale is cured pork jowl. We always keep bacon in our fridge, so that’s what we used here.

Toss the pasta in the bacon or bacon fat.

Once you cook the bacon (or pancetta), keep all the fat in the pan and toss your pasta in it. You want ever piece of spaghetti to have a touch of smokiness.

Turn off the heat when you add the eggs.

After tossing the pasta in the bacon fat, remove your skillet from the heat and stir in the egg and Parmesan mixture. And stir vigorously! The eggs will cook from the residual heat of the pan, the bacon fat, and the hot pasta. If you keep the skillet over the stovetop, you risk scrambling your eggs.

Have you made this recipe? Rate it and let us know how you liked it in the comments below.


  • 300 grams of spaghetti
  • 200 grams of sheep cheese
  • 100 grams of bacon
  • 5 yolks
  • 15 grams of butter
  • A tablespoon of black peppercorns
  • A tablespoon of coarse salt

Bring the water to a boil and add salt to it. When the water has reached 100 degrees Celsius, we put spaghetti in it and boil them. It is important that the pasta is "al dente" (slightly firm when chewed). Then, pour the water into a bowl and keep it, and leave the pasta in the pot and cover with a lid.

We grind the cheese and mix it with our yolks. Ideally, we should use a mixer for this. Next, mixing the mentioned products, add a little water in which the spaghetti was boiled. So, it must have a creamy consistency.

Add our sauce to the spaghetti, sprinkling with freshly ground black pepper and fried bacon. Pour a little more water in which we boiled the pasta, mix well and put in plates.


Easy Spaghetti Carbonara

When you're craving a comfort food, nothing & mdashI repeat, NOTHING & mdashwill cure you like creamy carbonara. Here's everything to remember:

Your pasta water should taste like the ocean.

One of the biggest mistakes people make when cooking pasta is that they don’t season their pot of water nearly enough. Don't just add a little pinch, if you're cooking a full pound of pasta, add a full tablespoon. This will make your spaghetti (or fettuccine or whatever you're using) actually taste like something.

Save some pasta water.

You might need to loosen your sauce later on, you might not. Just in case, save some starchy cooking water. If after you add the eggs and Parm, it doesn't seem creamy enough, gradually stir in some cooking water.

You don't need cream.

To make an authentic carbonara sauce, you need eggs and Parmesan. I repeat, YOU DO NOT NEED HEAVY CREAM. As much as we love cream, it’ll just overpower everything. The combination of eggs + Parm, whisked together, make a creamy, silky as hell sauce already.

You can use bacon or pillow instead of bacon.

Bacon is cured and smoked pork belly, pancetta is cured pork belly, and guanciale is cured pork jowl. We always keep bacon in our fridge, so that’s what we used here.

Toss the pasta in the bacon or bacon fat.

Once you cook the bacon (or pancetta), keep all the fat in the pan and toss your pasta in it. You want ever piece of spaghetti to have a touch of smokiness.

Turn off the heat when you add the eggs.

After tossing the pasta in the bacon fat, remove your skillet from the heat and stir in the egg and Parmesan mixture. And stir vigorously! The eggs will cook from the residual heat of the pan, the bacon fat, and the hot pasta. If you keep the skillet over the stovetop, you risk scrambling your eggs.

Have you made this recipe? Rate it and let us know how you liked it in the comments below.


  • 300 grams of spaghetti
  • 200 grams of sheep cheese
  • 100 grams of bacon
  • 5 yolks
  • 15 grams of butter
  • A tablespoon of black peppercorns
  • A tablespoon of coarse salt

Bring the water to a boil and add salt to it. When the water has reached 100 degrees Celsius, we put spaghetti in it and boil them. It is important that the pasta is "al dente" (slightly firm when chewed). Then, pour the water into a bowl and keep it, and leave the pasta in the pot and cover with a lid.

We grind the cheese and mix it with our yolks. Ideally, we should use a mixer for this. Next, mixing the mentioned products, add a little water in which the spaghetti was boiled. So, it must have a creamy consistency.

Add our sauce to the spaghetti, sprinkling with freshly ground black pepper and fried bacon. Pour a little more water in which we boiled the pasta, mix well and put in plates.


  • 300 grams of spaghetti
  • 200 grams of sheep cheese
  • 100 grams of bacon
  • 5 yolks
  • 15 grams of butter
  • A tablespoon of black peppercorns
  • A tablespoon of coarse salt

Bring the water to a boil and add salt to it. When the water has reached 100 degrees Celsius, we put spaghetti in it and boil them. It is important that the pasta is "al dente" (slightly firm when chewed). Then, pour the water into a bowl and keep it, and leave the pasta in the pot and cover with a lid.

We grind the cheese and mix it with our yolks. Ideally, we should use a mixer for this. Next, mixing the mentioned products, add a little water in which the spaghetti was boiled. So, it must have a creamy consistency.

Add our sauce to the spaghetti, sprinkling with freshly ground black pepper and fried bacon. Pour a little more water in which we boiled the pasta, mix well and put in plates.


Carbonara Ingredients

The ingredients for Carbonara are so simple and also very easy to keep on hand, making this a great last minute meal in my house.

  • Spaghetti
  • Thick Cut Bacon
  • Garlic
  • Eggs
  • Parmesan Cheese
  • Salt and Pepper


Ingredients for Chef Florin Dumitrescu's carbonara pasta recipe

  • 300-400 grams of smoked bacon / kaiser
  • an egg
  • 50-100 grams of parmesan race
  • a portion of boiled spaghetti
  • olive oil
  • salt and freshly ground pepper

Method of preparation

The first step is to cut the kaiser or bacon into thin, rectangular pieces, while heating a frying pan with a little olive oil. The spaghetti is boiled before, and the water from them is used to give a special texture to the sauce.

While the bacon is frying, mix an egg yolk with a quantity of 50-100 grated Parmesan cheese, until you get the consistency of a pasta. After the pieces of meat have browned, pour a small cup of water in which they cooked the pasta. and leave on the fire until the composition begins to decrease.

Add the desired amount of spaghetti, mix the ingredients well and leave on the fire for a few seconds, before adding the egg paste with Parmesan cheese. Stir until everything is smooth. The secret is to get a creamy and tasty sauce. At the end add salt and pepper to taste and a few drops of olive oil.

Chef Florin Dumitrescu explained the basic elements, so that the carbonara pasta recipe will be sensational to all those who want to prepare this dish.

"If you want to make the best carbonara pasta at home, my advice is to use only egg yolk, dried and salted bacon, parmesan or pecorino.

Boil the pasta according to the instructions on the package, fry the bacon in a little olive oil, then pour a little water in which to boil the pasta over the bacon and leave it on the fire to bind the sauce. As soon as they are cooked and hot, the pasta is added over this bacon sauce. Mix well. Turn off the heat, add the yolk and grate the Parmesan or pecorino cheese. Mix well and season with freshly ground pepper. They eat hot ', said chef Florin Dumitrescu.


Easy Spaghetti Carbonara

When you're craving a comfort food, nothing & mdashI repeat, NOTHING & mdashwill cure you like creamy carbonara. Here's everything to remember:

Your pasta water should taste like the ocean.

One of the biggest mistakes people make when cooking pasta is that they don’t season their pot of water nearly enough. Don't just add a little pinch, if you're cooking a full pound of pasta, add a full tablespoon. This will make your spaghetti (or fettuccine or whatever you're using) actually taste like something.

Save some pasta water.

You might need to loosen your sauce later on, you might not. Just in case, save some starchy cooking water. If after you add the eggs and Parm, it doesn't seem creamy enough, gradually stir in some cooking water.

You don't need cream.

To make an authentic carbonara sauce, you need eggs and Parmesan. I repeat, YOU DO NOT NEED HEAVY CREAM. As much as we love cream, it’ll just overpower everything. The combination of eggs + Parm, whisked together, make a creamy, silky as hell sauce already.

You can use bacon or pillow instead of bacon.

Bacon is cured and smoked pork belly, pancetta is cured pork belly, and guanciale is cured pork jowl. We always keep bacon in our fridge, so that’s what we used here.

Toss the pasta in the bacon or bacon fat.

Once you cook the bacon (or pancetta), keep all the fat in the pan and toss your pasta in it. You want ever piece of spaghetti to have a touch of smokiness.

Turn off the heat when you add the eggs.

After tossing the pasta in the bacon fat, remove your skillet from the heat and stir in the egg and Parmesan mixture. And stir vigorously! The eggs will cook from the residual heat of the pan, the bacon fat, and the hot pasta. If you keep the skillet over the stovetop, you risk scrambling your eggs.

Have you made this recipe? Rate it and let us know how you liked it in the comments below.


Video Recipe

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Ingredients for the recipe for pasta carbonara or spaghetti carbonara

  • -300 g pasta (spaghetti, noodles, penne)
  • -3 eggs
  • -150 g guanciale (pork goose)
  • -salt
  • -freshly ground pepper
  • -150 g Roman pecorino cheese (dried sheep's cheese)