Basilberry recipes

Spaghetti Carbonara

Spaghetti Carbonara Recipe


Ingredients for Spaghetti Carbonara
Preparation time: 15 min
Cooking time: 10 min
Persons: 4
Difficulty: Very Low
Cost: Low

There are many theories about the origin of the Spaghetti Carbonara and how this world-renowned dish made its way to the Lazio region where it has been a culinary landmark for as long as their proud inhabitants, the Romans, can remember. The female form of the word 'carbonaro', meaning carchoal burner, refers to the way of saying cooking 'alla maniera carbonara' or, cooking in the style of the charcoal burners. This expression gave way to the theory that the Spaghetti Carbonara were first introduced by miners from Umbria who came to sell charcoal to the Romans in the nineteenth century. The prevalence of fresh cracked pepper flakes in the Spaghetti Carbonara is said to represent the coal dust that would drop from the jackets of the coal miners into the pans as the dish was being cooked eventhough today that red pepper has been confused for ground pepper just as easily. At least, finally the secret of why in some parts of the United States people refer to this creamy and hearty pasta dish as Coal Miner's Spaghetti has been revealed and true or false there is nothing like a good plate of Spaghetti Carbonara to get you through a rough day!
    For the Spaghetti Carbonara:
  • Bacon
    150 gr
  • Eggs
    4 yolks + 1 whole egg
  • Olive oil
    extra vergin, 2 tablespoons
  • Pecorino cheese
    100 gr
  • Pepper
    ground black or red, to season
  • Salt
    to season
  • Spaghetti
    350 gr



Put a saucepan on the heat containing plenty of water to cook the 350 gr of spaghetti. Start cutting the bacon into small cubes or use ready diced bacon. Add the 2 tablespoons of olive oil to the hot pan and then the bacon.

Let the bacon brown and fry until the fat becomes transparent and slightly crisp, then turn off the heat and let cool slightly. In the meanwhile separate th 4 egg yolks from their whites and put them in a bowl.

Add the remaining whole egg and pour the content of the bowl into a larger mixing bowl in which the carbonara cream will be prepared. Grate the 100 gr of Parmigiano Reggiano cheese and add to the eggs. Keep some aside for the garnishing of the plate.

Season the egg and cheese with the pepper and beat the eggs until creamy. Moderately salt the boiling water, considering the fact that the carbonara cream will already be quite a savory sauce with the presence of ingredients such as bacon and cheese.

Weigh 350 gr of spaghetti and introduce them in the boiling water. Cook the spaghetti for about 8 minutes and place a colander in the sink.

When cooked, drain the spaghetti. At the same time add the crispy bacon to the carbonara cream and stir. Add a pinch of salt when needed.

Add the drained spaghetti to the cream and toss quickly within the mixing bowl using two forks to dress the spaghetti with the creamy sauce. Serve the Spaghetti Carbonara with a sprinkle of Parmigiano Reggiano cheese and enjoy with a glass of fresh and fruity wine such as the Bonarda Piemontese for red wine lovers or a Chardonnay for those who prefer white wine.
Cooking Tips:

For a less caloric version of this Spaghetti Carbonara recipe try frying the diced bacon in its own fat without adding the 2 tablespoons of olive oil.

For a less caloric version you can also use diced ham instead of bacon.

The beaten eggs should never be combined with the pasta on the stove, as this would cause the cooking of the eggs and result in a pancake effect. In fact, the drained spaghetti past must be joined immediately in the cold mixing bowl with the egg, bacon and cheese cream. The cooked spaghetti will contain enough heat to keep them from cooling. Serve immediately after dressing.

The original Spaghetti Carbonara recipe does not require the use of cream but you can add some to the fried bacon just before turning off the heat if you desire a more creamy carbonara sauce. Pour the creamy ham into the mixture bowl when draining the spaghetti just like the recipe prescribes.