There’s a running joke between me and my husband that whenever we sit down to a pasta dinner, I always manage to say without even realizing, “It seems like it’s been forever since we’ve had pasta.” This couldn’t be further from the truth because we make pasta at least once or twice a week, but it’s a testament to just how deeply I love the stuff. Despite my not having any Italian blood, the cuisine runs through my veins, and I never fail to realize the versatility and deliciousness that it is a pasta dinner.
Many of you, our readers, clearly agree, because our most popular dinner recipe of all time is indeed pasta. Our Spaghetti alla Carbonara recipe is an Italian classic that comes together in just 30 minutes.
Creamy, Dreamy Spaghetti alla Carbonara
If you’ve yet to be introduced to spaghetti alla carbonara, allow me the pleasure. It’s a traditional pasta dish from Rome that combines spaghetti with beaten eggs, salty pecorino cheese (or Parmesan), and guanciale, which is a cured meat made from pork jowl. Since it can be difficult to find in the United States, pancetta or bacon are suggested in our recipe.
If you love bacon and eggs, think of this as the pasta equivalent. Tossing the hot spaghetti with the beaten eggs and a splash of the pasta cooking water creates a creamy sauce without any actual cream. With just a handful of ingredients, this recipe is all about simplicity, which is exactly why it’s been so popular over the years.
It’s important to note that this particular pasta carbonara is more about ease and flexibility than about remaining true to authenticity. As I mentioned, pancetta or bacon isn’t what is traditionally used, and the optional addition of garlic isn’t either. Nor is using butter instead of olive oil for added richness. We say that’s okay because while it may not be 100% classic, this iteration is surely satisfying.
Simply Recipes / Karishma Pradhan
Tips and Tricks for Making the Best Spaghetti alla Carbonara
Though this recipe is quick, there are a few tips and tricks worth knowing about to ensure you’re set up for success:
- The eggs can curdle if you’re not careful, so know that getting a luxuriously creamy sauce can take some practice. Have the beaten eggs ready to go, quickly whisk in a few tablespoons of reserved hot pasta cooking water to temper them, and rapidly toss the mixture with the hot spaghetti to set yourself up for success.
- Pecorino romano cheese is the most traditional cheese for this pasta and has a certain salty funkiness that really makes this dish special, so it’s worth using it if you can. Otherwise, Parmesan is a great alternative, or use a combination of both.
- If choosing between pancetta and bacon, know that bacon will lend a smokiness to the dish that is certainly not traditional. Of course, if you can get your hands on guanciale, definitely give it a try the traditional way.
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