Q1: Can I make Carbonara without pancetta or bacon?

Yes, you can substitute pancetta with guanciale (traditional), or use thick-cut bacon, turkey bacon, or even vegetarian options like smoked tofu for a similar texture.

Q2: Why did my eggs scramble instead of forming a creamy sauce?

This happens when the pasta is too hot or the pan is still on the burner. To prevent scrambling, remove the pan from heat before mixing and temper the eggs with a bit of hot pasta water.

Q3: Can I add vegetables to Spaghetti Carbonara?

While not traditional, many people enjoy adding peas, mushrooms, or spinach. Lightly sauté them and fold into the pasta before adding the egg mixture.

Spaghetti Carbonara - Superb Recipe

Description

A creamy and easy Spaghetti Carbonara recipe made with eggs, pancetta, and parmesan—perfect for beginner cooks looking for a quick and satisfying meal.

Ingredients

Scale

1 pound spaghetti
6 slices pancetta or guanciale or bacon, chopped
2 cloves garlic, minced
3 large eggs
1 cup shredded Parmesan cheese or Pecorino Romano
Black pepper to taste

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Instructions

In a medium bowl, whisk together eggs, parmesan cheese, and black pepper. Set aside.
In a large skillet, cook pancetta over medium heat until crisp. Remove from the pan with a slotted spoon and set aside. Add garlic to the pan and cook for 1 minute.
Meanwhile, cook pasta in a large pot of salted water until al dente. Reserve 1 cup of pasta water. Drain well but do not rinse.
Add the hot drained pasta to the skillet with the garlic, and toss to coat.
Remove the skillet from the heat and pour in the egg mixture, mixing well with tongs. If needed, add reserved pasta water to adjust the consistency of the sauce.
Add the pancetta or bacon, and toss until combined. Season with additional salt to taste.
Serve hot, garnished with parsley or additional parmesan cheese if desired.

Notes

Ensure eggs are at room temperature before beginning.
This dish comes together fast—prepare all ingredients before beginning.
Cook the pasta until it is ‘al dente’ or firm.
Do not rinse the pasta; the starch helps the sauce cling.
Add a bit of pasta water if needed to create a creamy consistency.
Carbonara will keep in the refrigerator for 3–4 days. It is not recommended to freeze.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 437
Sugar: 2g
Sodium: 395mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 2g
Protein: 20g
Cholesterol: 102mg