Spaghetti Carbonara. This is a near perfect and flawless recipe for the classic Spaghetti alla Carbonara. And even it it wasn't, who cares? Spaghetti Pasta Carbonara—indulgent and delicious, yet so easy!

We are honoured to have this incredible. Spaghetti Carbonara is an Italian pasta dish with creamy egg, diced bacon, grated cheese, and copious amounts of black pepper-a Roman dish reminiscent of an American breakfast. By Lindsay Funston and Lauren Miyashiro. You can have Spaghetti Carbonara using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Spaghetti Carbonara

Prepare 250 gr of Spaghetti.
It's 100 gr of pork bacon.
Prepare 4 of egg yolks.
It's 4 tbsp of grated parmesan cheese.
You need 2 tbsp of fine chopped parsley.
It's 1/2 cup of boiling water.
It's 1 teaspoon of black pepper powder.
It's 1 tbsp of olive oil.
Prepare 3 tbsp of salt (for boiling the spaghetti).

When you're craving a comfort food, nothing—I repeat, NOTHING—will cure you like creamy carbonara. Put a large saucepan of water on to boil. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it. A spaghetti carbonara recipe is a failsafe classic.

Spaghetti Carbonara instructions

Slice the bacon thin. Chop the parsley. Set aside. Prepare the pot with boiling water..
Heat the non stick pan, add some olive oil. Place in the bacon. Pan fry it until crispy brown. Add the chopped parsley. Set aside.
Water is boiling. Add in your spaghetti and salt. Cook it al-dente. Around 12-14 minutes.
While cooking the pasta, beat the egg yolks and add the grated parmesan cheese. Try to dissolve the parmesan cheese by tempering it on the top of pasta pot. It seems as a double boiler. Keep whisking the egg mixture around 5 minutes. It also makes the eggs creamier. Add slowly 1/2 cup of water from boiling pasta and add to the egg mixture while whisking the egg. Keep it aside..
Drain the spaghetti out. Leave a little bit water from the cooked pasta and place spaghetti in a mixing bowl, pour in the bacon mixture. Mix it..
Pour in the egg mixture. Mix it well, if it is too dry, add some boiling water. walah... it is done, time to enjoy it..
Tips. Because of the heat of pasta, never pour the pasta into the egg mixture, it will become scrambled egg. It is better to pour the egg mixture into the pasta..

This Italian carbonara uses the traditional guanciale and Gennaro's classic spaghetti carbonara. Creamy, smoky & indulgent. "Just a handful of. River Cafe Classic Italian Cookbook recipe carbonara (with Simon Hopkinson's penne). Spaghetti Carbonara (with Eggs and Bacon). I include a recipe for this well-known dish because most people I know get it completely wrong, either adding milk or cream or letting the eggs become.