This Classic Italian Spaghetti Carbonara recipe is the ultimate comfort food—a cheesy, creamy pasta dish with crispy bacon and Parmesan. It’s incredibly easy to make and perfect for a family meal. With only a few simple ingredients, you can whip up this rich, flavorful dish in just 15 minutes!
Ingredients:
- A knob of butter (just enough to cover the bottom of your pan)
- 1 clove garlic, minced
- 2 eggs, lightly beaten
- Salt and pepper, to taste
- 2 servings of leftover pasta (spaghetti works best)
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped
- 1/2 cup pancetta or chopped, cooked bacon
- Optional: Thinly sliced brussels sprouts or mushrooms (for added vegetables)
Directions:
1. Prep the Ingredients:
- Beat the Eggs: Lightly beat the 2 eggs in a small bowl and set aside.
- Grate the Parmesan: Grate 1/2 cup Parmesan cheese and chop the fresh parsley.
2. Cook the Bacon and Garlic:
- Melt Butter: Melt a small knob of butter in a large frying pan over medium heat.
- Cook the Bacon and Garlic: Add the minced garlic and 1/2 cup pancetta (or bacon). If you’re adding vegetables (such as brussels sprouts or mushrooms), toss them in now. Cook until the bacon is crispy and the vegetables are tender.
3. Combine Pasta and Bacon:
- Add the Pasta: Stir in 2 servings of cooked pasta (leftover or freshly boiled). Toss everything together to combine and heat through.
4. Add the Eggs and Cheese:
- Remove from Heat: Briefly remove the pan from the heat to avoid scrambling the eggs. Pour the beaten eggs over the pasta, stirring quickly to coat the pasta. The heat from the pasta will cook the eggs gently, making them creamy.
- Add Parmesan: Toss in 1/2 cup grated Parmesan, stirring until the cheese melts and the sauce thickens.
5. Final Touch:
- Warm Through: Return the pan to low heat for another minute to warm everything through, but be careful not to overcook the eggs.
- Season and Serve: Season with salt and pepper to taste. Transfer to a serving dish, and sprinkle with extra Parmesan and chopped parsley for garnish.
Serving:
Serve your Spaghetti Carbonara immediately for the best flavor and texture. You can add an extra sprinkle of Parmesan and some black pepper on top for a classic finish.
Helpful Tips:
- Don’t Overheat the Eggs: To prevent the eggs from scrambling, make sure to remove the pan from heat before adding them. The residual heat will cook them perfectly.
- Use Fresh Ingredients: Freshly grated Parmesan and crispy pancetta or bacon make a world of difference in flavor.
- Customize the Veggies: While brussels sprouts and mushrooms are great, feel free to skip the veggies or substitute with other favorites like spinach or peas.
Frequently Asked Questions:
1. Can I use Pecorino Romano instead of Parmesan?
Yes! Pecorino Romano is often used in traditional carbonara for its sharper flavor. You can also mix it with Parmesan for a blend of flavors.
2. Can I use other pasta shapes?
While spaghetti is classic, you can substitute it with fettuccine, bucatini, or even penne for a different texture.
3. How do I avoid scrambled eggs in carbonara?
The key is to remove the pan from heat before adding the eggs. Stir quickly to coat the pasta evenly without cooking the eggs too much.
4. Can I make this recipe vegetarian?
Yes! Simply omit the bacon or pancetta and add more vegetables like mushrooms, zucchini, or even sun-dried tomatoes for flavor.
Nutrition Information:
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Calories: 450 kcal per serving
- Servings: 2 servings
Enjoy the comforting, rich flavors of this Classic Italian Spaghetti Carbonara with every creamy, cheesy bite!
