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Pasta Carbonara | Sur La Table Recipes

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Recipe Information

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Pasta Carbonara

Cultural Context

Originating in Rome's working-class trattorias, Carbonara was a hearty meal for charcoal workers (carbonari). The dish celebrates simple ingredients—eggs, cured pork, cheese, and black pepper—transformed through technique. Today it's beloved worldwide, though purists insist on guanciale over bacon.

ItalianITLaziomain
20 min
easy
4 servings
Servings4
4 eggs
bacon
garlic
cream
parmigiano reggiano
parsley
salt
black pepper
fresh pasta

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is more accessible, while bacon offers a budget-friendly option.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan is a lower-fat alternative, and Grana Padano is often less expensive.

1

Prepare all ingredients before starting to cook.

2

Crisp bacon in a skillet over medium heat, stirring often.

3

Bring a large pot of water to a boil and add a tablespoon or two of salt.

4

Chop parsley and set aside for later use.

5

Crack 4 eggs into a bowl, being careful to avoid shells.

6

Once bacon is crispy, turn off the heat and add chopped garlic to the skillet, stirring until fragrant.

7

In a bowl, combine grated parmigiano reggiano, cream, a pinch of salt, and freshly ground black pepper, whisking until mixed well.

8

Cook fresh pasta in boiling water for about 2 minutes, stirring to prevent sticking.

9

When pasta is al dente, reserve some pasta water and strain the rest, then add the pasta to the skillet with bacon and garlic.

10

Add the egg and cheese mixture to the skillet, stirring vigorously to coat the pasta and create a silky sauce, using reserved pasta water if needed.

Cooking Techniques

boilingmixingtossing

Equipment Needed

large potskilletmixing bowlwhisktongsbench scraper

Spice Level:

🌶️🌶️🌶️

Allergens

glutendairy

Also Known As

Spaghetti alla CarbonaraRoman Carbonara
Local Name: Pasta alla Carbonara

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