Carbonara is an Italian pasta dish from Rome made with eggs, cheese, bacon, and black pepper. Spaghetti is the usual pasta; however, fettuccine, rigatoni, linguine or bucatini can also be used. Read more…
Eggs and Parmesan cheese act as a thickener to make a creamy sauce for this pasta. The eggs will cook as the mixture is stirred into the hot spaghetti. To thin out the sauce, add a bit of reserved pasta water.
Recipe courtesy of Tyler Florence
Show: Food 911
Episode: Mangia! Mangia!
Total: 25 min | Active: 15 min | Yield: 4 to 6 servings | Level: Intermediate
Read more at Food Network
by Elise Bauer
Prep time: 10 minutesCook time: 20 minutesYield: Serves 4-6
This recipe uses raw eggs, which are essentially cooked by tossing with hot pasta. They are not cooked to the point of scrambled though, just enough to thicken the eggs into a sauce.
The garlic is optional. It is not usually included in pasta carbonara, but it tastes great so we’ve included it. By the way, “guanciale”, or pork jowl, is traditionally used in this dish, so if you can get it, by all means use it.
Read more Simply Recipes
Recipe by: Chef John
“Spaghetti alla carbonara’s creamy sauce is simply a thin egg and cheese custard, spiked with pork and black pepper. Try to find pancetta or guanciale (pork cheek cured like pancetta) for a really authentic taste!”
Prep 5 m | Cook 20 m | Ready In 25 m | 2 servings | 688 cals
Read more at allrecipes
Preparation time less than 30 mins | Cooking time 10 to 30 mins | Serves 4
By Rick Stein
From Rick Stein’s Mediterranean Escapes
Read more at BBC Good Food
by David Leite
Spaghetti alla carbonara, a pasta and sauce rich with Parmesan cheese and pancetta or bacon, is a quick and easy dinner and takes just 25 minutes from stove to table.
Hand-on time 10 M | Total time 25 M | Serves 4
Read more at Leite’s Culinaria