Homemade Spaghetti Carbonara | Authentic Roman 5-Ingredient Pasta Recipe
I still remember the first time I tasted authentic Spaghetti Carbonara in a small trattoria in Rome. The rich aroma of bacon mingled with the creamy texture of the sauce was enchanting. It was a simple dish, yet it captured the essence of Italian cooking. This recipe means a lot to me because it brings back personal memories and reminds me of the warmth of family meals. Making Carbonara at home feels like sharing a piece of that experience with you. What’s special about this recipe is its simplicity—just five key ingredients come together to create something truly delicious and comforting.
why make this recipe
Homemade Spaghetti Carbonara is a must-try because it’s quick, easy, and packed with flavor. Unlike many complicated dishes, this recipe uses just a few ingredients to make a satisfying meal. You don’t need to be a master chef to create an amazing pasta that can impress anyone. Plus, it’s a perfect choice for weeknight dinners or a cozy gathering with friends. Simple yet delicious, this recipe will make you feel like you’re dining in an Italian restaurant right in your own kitchen.
how to make Homemade Spaghetti Carbonara
Ingredients:
- 12 ounces (225 g) thick-sliced bacon
- Kosher salt
- 3 large egg yolks
- 1 large whole egg
- ½ cup freshly grated parmesan cheese, plus more for serving
- ½ cup freshly grated pecorino romano cheese, plus more for serving
- Freshly ground black pepper, to taste
- 1 pound (450 g) dried spaghetti, bucatini, or linguine pasta
- ¼ cup chopped fresh Italian parsley
Directions:
- Preheat the oven to 400°F (200°C) and line a large tray with paper towels.
- Arrange the bacon on a rimmed baking sheet or a rack for crispier bacon. Bake for 15-20 minutes, flipping halfway, until deeply colored and crisp. Transfer to the tray and chop into small pieces.
- In a large mixing bowl, whisk together the egg yolks, whole egg, Parmesan, Pecorino cheeses, ¼ teaspoon salt, and black pepper. Use a large pasta serving bowl if available.
- Boil 4-5 quarts of water in a large saucepan and add 1 tablespoon of salt. Cook the pasta according to package directions until al dente, about 10 minutes. Reserve ¾ cup of the cooking water before draining the pasta.
- Whisk ⅓ cup of the hot pasta water into the egg mixture to temper the eggs.
- Quickly mix the hot pasta into the egg mixture in the bowl, tossing it together using tongs or spoons. Add more cooking water if needed. Finally, sprinkle the bacon and parsley over the pasta, mixing to combine. Serve immediately with additional grated cheese.
how to serve Homemade Spaghetti Carbonara
Serve your Homemade Spaghetti Carbonara hot, garnished with extra grated cheese and a sprinkle of black pepper. You can also add a bit more chopped parsley for freshness. Pair it with a crisp green salad and a glass of Italian wine for a complete meal.
how to store Homemade Spaghetti Carbonara
If you have leftovers, store the pasta in an airtight container in the refrigerator for up to 2 days. When reheating, you may want to add a splash of water to bring back the creamy texture. However, keep in mind that the dish is best enjoyed fresh.
tips to make Homemade Spaghetti Carbonara
- Use high-quality bacon for the best flavor.
- Make sure to temper the eggs with hot pasta water to avoid scrambling.
- Toss the pasta quickly while adding the egg mixture to create a creamy sauce.
variation
You can add peas or mushrooms for additional flavor and texture. For a lighter option, try using pancetta instead of bacon.
FAQs
1. Can I use another type of pasta?
Yes, you can use bucatini or linguine if you prefer.
2. What if I can’t find Pecorino Romano?
If you can’t find Pecorino Romano, you can use more Parmesan instead.
3. Is it okay to use whole eggs instead of just yolks?
While the traditional recipe uses mostly yolks, using a whole egg will still taste good. The sauce may be slightly less creamy, though.
