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How to make Easy Pasta Carbonara

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Stephanie Manley
Stephanie Manley
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Recipe Information

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Video-Specific Recipe

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
1/4 pound bacon
linguini
2 eggs
Parmesan cheese
black pepper
pasta water

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

Cook 1/4 pound of bacon in a pan until nice and brown.

2

Add cooked linguini to the pan with the bacon and stir.

3

Turn off the heat and add some reserved pasta water to the pan.

4

In a bowl, whisk together 2 eggs and Parmesan cheese.

5

Pour the egg and cheese mixture over the pasta and stir quickly to avoid scrambling the eggs.

6

Turn the heat back on slightly to ensure the eggs cook through.

7

Add lots of freshly cracked black pepper and more cheese to the dish.

8

Turn off the heat and serve.

Cooking Techniques

boilingmixingtossing

Equipment Needed

panmixing bowlwhisk

Spice Level:

🌶️🌶️🌶️

Allergens

glutendairy

Also Known As

Spaghetti alla CarbonaraRoman Carbonara
Local Name: Pasta alla Carbonara

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