The homemade spaghetti carbonara recipe is very simple to make, with just few ingredients: eggs, cheese, pork meat and black pepper. This homemade spaghetti carbonara is an Italian recipe from Rome, which makes it the favorite dish of Romans.
The meat used is usually guanciale or pancetta but smoked bacon can be used as well and the cheese is usually Parmigiano-Reggiano or Pecorino Romano.
Ingredients
- 250 – 300g spaghetti
- 100g pancetta
- olive oil
- 2 garlic cloves
- salt (optional)
Sauce ingredients
- 1 egg + 1 egg yolk
- 50g parmesan
- freshly grounded pepper
Instructions
Put a saucepan of water to boil and add 1 tsp of salt. When the water is at simmer, put the spaghetti inside and boil them for 10 minutes at a medium simmer.
Finely chop the 100g pancetta, or you can use guanciale (pork cheeks), or bacon.
Squash two peeled garlic gloves, just to bruise it.
Put some olive oil in the pan and fry the pancetta and the garlic until the pancetta will become golden and crisp. The garlic has left its aroma in the pan and can now be removed. Reduce the heat slightly.
Sauce instructions: In a bowl mix 2 eggs and 1 yolk with add some parmesan or pecorino and freshly grounded pepper.
When the spaghetti are done, switched off the pancetta because it is too hot and we don’t want to be too hot and add the spaghetti in the pan with the pancetta. If its still to hot, let it to cool down.
Add the eggs mixture in the pan and mix all together, which thickens but doesn’t scramble, and everything is coated.
If you like, you can add some salt but the parmesan is salted.
After you put it on the plate, grate some parmesan cheese on top and if you like, some fleshly grounded pepper.
Buon appetito !
More pasta recipes
Homemade Spaghetti Carbonara
Ingredients
- 250 - 300 g spaghetti
- 100 g pancetta
- olive oil
- 2 garlic cloves
- salt optional
Sauce ingredients
- 1 egg + 1 egg yolk
- 50 g parmesan
- freshly grounded pepper
Instructions
- Put a saucepan of water to boil and add 1 tsp of salt. When the water is at simmer, put the spaghetti inside and boil them for 10 minutes at a medium simmer.
- Finely chop the 100g pancetta, or you can use guanciale (pork cheeks), or bacon.
- Squash two peeled garlic gloves, just to bruise it.
- Put some olive oil in the pan and fry the pancetta and the garlic until the pancetta will become golden and crisp. The garlic has left its aroma in the pan and can now be removed. Reduce the heat slightly.
- Sauce instructions: In a bowl mix 2 eggs and 1 yolk with add some parmesan or pecorino and freshly grounded pepper.
- When the spaghetti are done, switched off the pancetta because it is too hot and we don’t want to be too hot and add the spaghetti in the pan with the pancetta. If its still to hot, let it to cool down.
- Add the eggs mixture in the pan and mix all together, which thickens but doesn’t scramble, and everything is coated.
- If you like, you can add some salt but the parmesan is salted.
- After you put it on the plate, grate some parmesan cheese on top and if you like, some fleshly grounded pepper.
- Buon appetito !
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