Silky with egg and melted cheese, freshened with parsley, and spiked with black pepper, spaghetti carbonara brings intense flavors into balance. We also love this dish for its short cooking time. The ingredients are things we tend to have always on hand, making it the ultimate weeknight-dinner solution. Just add a green salad or seasonal vegetable and the meal is complete. Also, we left out the cream that's often used in this dish in the United States, so it's both lighter and truer to the Italian original. And we've included some variations to keep the recipe interesting in case you find yourself making it over and over again.
Total:
30 Minutes
The heat from the hot pasta partly cooks the eggs. If you are concerned about eating raw or undercooked eggs, use 1/2 cup pasteurized eggs in lieu of fresh.
Sunset
APRIL 2007
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Add NoteI added the red pepper flakes and basil and it was delicious. My only complaint is it took me longer then I expected.
This is my go to dinner when I have company. I admit that I use double the pancetta though, and I ALWAYS use the basil option with the red chile flakes. This is one of my favorite dinners for just myself too--plus it's really cheap to make.
This was a quick, easy recipe for carbonara. I omitted the bacon, because I used flavored pasta, and it was wonderful. I've made this recipe with bacon before and loved it that way too. It's a perfect base for whatever you have in the fridge.
This is an amazing recipe! I set a bowl aside to cool for my two year old and when I turned back around he was stuffing it into his mouth with his bare hands, lol. We never have leftovers and my hubby requests it at least once a week.
Excellent....used garden fresh basil and peas and bacon, and thin noodles. Salad side and fresh bread.
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