Spaghetti alla Carbonara: the Traditional Italian Recipe
Servings Per Recipe: 4 Calories: 763.7
% Daily Value *
vitamin a iu:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Awesome! I don't know how readily available guanciale is in the States, but if you can't find it, use pancetta. Just don't use regular N. American bacon. The curing process is different and changes the flavor of the pasta considerably. I used gluten free bucatini. Grazie Ivan!!
I used pancetta and other than whisking a few tablespoons pasta water into the eggs before adding to temper them a bit didn't change a thing. Next time will make it with parmiagiano reggiano cheese for a nuttier, milder flavor. Leftovers are great for breakfast. This is the best recipe I have found.
My 23 year old son loves spaghetti carbonara and makes his own often. This evening I asked him to help me make this recipe for our family of 5. He asked me if it had cream in it...because an authentic carbonara does NOT have cream. I assured him that it had no cream in it. Once we started, he was a bit frustrated because I wasn't doing it "his" way but he still was a great help. It turned out wonderful and he admitted that it was "just as good as his". I looooooved it, and will be making it again. It was VERY easy....and seeing the video before I made it ensured that I knew just when to add the egg mixture so that it wouldn't "cook up some scrambled eggs". Thanks for the great, simple recipe!!!
I really love carbonara. This recipe didn't disappoint. When I got the pancetta from the deli, I had them slice it fairly thin. I think that was a mistake. It made it more salty then I intended. What I should've done is get it cut thick and cube it so that you get small pops of salty flavor. When it is thin, it spreads out too much and gives too much salty flavor to it. But still, I'll make this again! I have to get the recipe right. ;)
Love this traditional recipe! If you like it a little more creamier then save 1/2 cup of the pasta water (make sure you salt the water when cooking the pasta). Add the water with the egg mixture into the pasta and stir.
I will make this many times as it’s my favorite!
Love this! I used Panchetta and we added shrimp. And since I’m cooking for two I cut it in half. I also suggest using two whole eggs and one yolk. Don’t add cheese till after. I also like adding pasta water to my Carbonara to make it creamy!!!