Spaghetti alla Carbonara
This is one of the first dishes I ever ate - or I should probably say, experienced - when I moved to Italy as a tweenager, and since then it has been one of my all time favorites. From that very first taste, Italian food has inspired & intrigued me. I can’t seem to get enough.
I was told that Spaghetti alla Carbonara originated from the Italian coal miners and their need for a hearty quick meal that was easy to prepare with just a few basic ingredients after a long day’s work. The recipe varies slightly from region to region, and the recipe that follows is from the Fruili Venezia Giulia region and is the way I was taught.
It’s as simple to make as it is delizioso! The key is the timing. Cooking your pasta & sauce so that they’re ready at the same time is crucial to the success of this dish. If you take a little time at the beginning and prep your ingredients (grate your cheese, have your pancetta/bacon chopped, your garlic minced, etc.) you’ll be fine!
It’s one of my go-to dishes and why wouldn’t it be; it has three of my favorite ingredients: pasta, cheese & garlic! LOL Which I’m sure you’ll quickly come to learn about me. I hope you’ll enjoy it as much as I do!
Spaghetti alla Carbonara
1 package spaghetti
4 large cloves of fresh garlic -minced
2 tbsp extra virgin olive oil
1/2 package of pancetta OR bacon (cut into small pieces)
2 large eggs -room temperature
kosher salt
1 1/2 cups freshly grated parmigiano reggiano cheese
freshly cracked black pepper
In a large pasta pot add enough water to cook your pasta. Salt your water generously. Once water comes to a boil, add spaghetti & stir so that the pasta separates & cook for 8-10 minutes until al dente. WHILE the spaghetti is cooking, in a large pan over medium heat add olive oil and cook pancetta/bacon until fairly crisp (about 3-4 minutes), add in garlic and cook for another minute (you don’t want your garlic to burn) While these are cooking. Crack your eggs into a small bowl & add 1 cup of your cheese. Stir together & set aside. Take a ladel of the spaghetti water and set aside. Drain your pasta well and add to bacon mixture. Is is IMPORTANT that your pasta is HOT when adding it to the mixture. Toss well (I find tongs work really well for this). Take off of heat. Add in your cheese & egg mixture & toss well. If you find the mixture is too thick, you can thin it out with a little of the pasta water (remember you can always add more so add sparingly) Season well with pepper. Garnish with the remainder of your cheese. This dish is best eaten immediately.
Buon Appetito!
Congrats on the blog, Paula. Everything looks great and I can’t wait to try the Carbonara recipe!
Ciao ~
I remember the first time I had spaghetti Carbonara (in the Fruili region) and I was blown away. I’ve never tried to make it myself bc I knew it would be a disappointing second to what I’d had there. But, maybe with this recipe, knowing it’s authentic, I’ll give it a shot.
I remember the first time I had spaghetti Carbonara - in Warner Robins! : ) at your mom’s table. This is great! You are amazing! xo amt
My children love Spaghetti alla Carbonara, we find it’s one of the best/quickest/easiest comfort foods around. And like you, I prefer to use bacon.
I look forward to trying your other recipes and introducing my children to the foods of my childhood.
Oh my gosh! Paula, this is soooo good. I made it for dinner tonight because I needed a quick and easy pasta dish. The directions are incredibly clear and easy very easy to follow. A great alternative to tomato sauce. You’ve done it again, lady. Baci!
My all-time favorite but hard to find done properly at restaurants and all those warnings from my mother about raw eggs still ring in my ears! But now that you’ve reminded me (with a loving close-up of its creamy goodness), I think I’ll chance it!
My husband and I just went to Italy, and I too, fell in love with this dish! I live in Scotland, and I’ve never found a restaurant here that does not add TONS of cream to it, which doesn’t entice me. So I’m very excited to try to make it for myself! Thanks again for another classic recipe!
Paula,
What a great website! Love your pictures, that’s usually how I go about trying new receipes. If the picture makes my mouth water, I’ve got to try the receipe. I’ve already tried three of yours and loved them all. My Italian neighbor from Porcia taught me a different way to make carbonara but I love yours better and so did my family. Thanks so much!
I had some carbonara here at Paula’s. Oh, Yum!!!!! That is all I have to say. I love the flavors and it is so filling. I got the pleasure of watching Paula cook it too. So easy and wonderful. Yum, Yum, Yum!!!
Just enjoyed this dish and it was made for me by the *fabulous* Paula of bell’alimento fame! Woot.
Thanks for letting me hang out with you and eat all the delizioso food! I think I might even be able to make this after watching you make this.
OK I woke up thinking about this dish and knew you would have a recipe…………..you are now a go to favorite………..thanks Paula!
Ah, you’re so sweet! This is my absolute fav pasta dish. I know I always say fav but this really is one! I could eat it everyday!
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I simply have to make this! Some time soon I will.
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This post was mentioned on Twitter by LisaKLong: http://www.bellalimento.com/2009/01/11/carbonara/ Gonna try this tonight……
When I just saw this picture I almost thoguht I could smell the bacon, no joke. Looks GREAT! I needed some, yesterday!