Pasta Carbonara is one of the easiest pasta dishes to make. This deliciously pasta dish is made with bucatini, spaghetti or fettuccine noodles, bacon or pancetta, onion, garlic, white wine, fresh parmesan cheese, eggs and a splash of cream.
I especially love this dish because it is pantry friendly, so I usually have all the ingredients on hand to make it. Add some crusty bread and you have the perfect meal. The smell alone from the bacon, onions and garlic cooking is so intoxicating, throw in the wine and you will be hooked.
It's no secret that in our house we are huge pasta fans! Pasta is so versatile making it perfect for so many dishes. Pasta (Spaghetti) Carbonara is one of our all time favorite pasta dishes. It's easy enough for a weeknight dinner or fancy enough to serve company.
I especially love this dish because it is pantry friendly, so I usually have all the ingredients on hand to make it. Add some crusty bread and you have the perfect meal. The smell alone from the bacon, onions and garlic cooking is so intoxicating, throw in the wine and you will be hooked.
If you have never tried Pasta Carbonara or you don't have dinner planned I highly recommend giving this recipe a try because I know you will love it. Plus I am sure you already have everything on hand to make it.
In a large pot of boiling salted water, cook pasta until al dente (about 8 min). While the pasta cooks start cooking the bacon. In a large skillet, cook chopped bacon or pancetta until slightly crisp; remove bacon pieces and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add 1 tablespoon olive oil, and heat.
To ensure a creamy sauce, mix the cream, parmesan cheese and eggs together until smooth, set aside: Add the chopped onion to the skillet and cook over medium heat until onion is translucent.
Add minced garlic, and cook for one minute; Add wine and cook until everything is deglazed and all of the brown bits have been removed from the bottom of the pan. Turn off heat and return cooked bacon to pan.
Drain the spaghetti-pasta thoroughly (reserve 1/2 cup pasta water) and add hot pasta to the pan and toss to coat. Add the creamy egg mixture and stir into pasta off of the heat. Toss the pasta constantly with tongs or large fork until eggs are barely set. If the mixture is to thick add a bit of the reserved pasta water. Add salt and pepper to taste.
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese.
Yield: 4-6
Pasta (Spaghetti) Carbonara
Pasta Carbonara is one of the easiest pasta dishes to make. This deliciously easy dish is made with Bucatini, fettuccini or spaghetti noodles, bacon or pancetta, onion, garlic, white wine, fresh parmesan cheese, eggs and a splash of cream.
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Ingredients
- 1 - 16 ounce package Bucatini, Fettuccini or spaghetti noodles
- 1 - tablespoon olive oil
- 8 - slices bacon or pancetta, diced
- 1/2 - small onion, chopped (about 1/4 cup)
- 1 - clove garlic, minced
- 1/4 - cup dry white wine
- 1/2 - cup reserved pasta water
- 2 - eggs, beaten
- 2 - tablespoons heavy cream or half & half
- 1/2 - cup grated Parmesan cheese or Parmesan Regiono
- pinch salt and black pepper to taste
Garnish
- 2 - tablespoons chopped fresh parsley
- additional grated Parmesan cheese
Instructions
- In a large pot of boiling salted water, cook the pasta until al dente. While the pasta cooks start cooking the bacon.
- In a large skillet, cook chopped bacon or Pancetta until slightly crisp; remove bacon pieces and drain onto paper towels.
- Reserve 2 tablespoons of bacon fat; add 1 tablespoon olive oil, and heat.
- Add chopped onion, and cook over medium heat until onion is clear and translucent. Add minced garlic, and cook for one minute;
- Add wine and cook until everything is deglazed and all of the brown bits have been removed from the bottom of the pan. Turn off heat and return cooked bacon to pan;
- Drain the spaghetti-pasta thoroughly (reserve 1/2 cup pasta water) and add hot spaghetti to the pan and toss to coat.
- To ensure a creamy, silky sauce, mix the cheese, cream and beaten eggs together in a separate bowl, then stir into the hot pasta, off of the heat.
- Tossing constantly with tongs or large fork until eggs are barely set. If the mixture is to thick add a bit of the reserved pasta water.
- Add salt and pepper to taste (remember that bacon and Parmesan are very salty, so go easy on the salt).
- Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese.
Recipe inspired by all recipes.com
33 comments
I could eat the whole pan of this stuff, geez it's so good.
Rebekah
@ www.kidsdoeathealthy.blogspot.com
Marcia the wine burns off when it is cooked with the bacon, onions and garlic. I only used a 1/8 cup.
The pictures make my mouth water!
secret restaurant recipes
anne
www.anniebakes.net
Also, guanciale is used in traditional carbonara over pancetta. Pancetta is considered an accepted substitute for guanciale and then bacon for pancetta.
Great dish and process photos. Thanks for sharing this recipe! I love your blog.
Thanks for all the great looking recipe. I'm working my way through several!
T. Frazier ~ Massachusetts