It’s that traditional recipe that you have likely seen (and perhaps ordered) from your favourite Italian restaurant menu. Pasta Carbonara features in the top 10 most ordered dishes in most traditional Italian restaurants. This recipe is for a cream free spaghetti carbonara that is silky and dam delicious.
This pasta recipe is perfect for those looking for a fast weeknight recipe, without feeling they’re scrimping on taste. You will have this light, comforting Spaghetti Carbonara dish on the dinner table in record time to feed your hungry clan.
Life is a combination of magic and pasta
Pasta is just one of those easy staples that we all turn to when we’re on limited time.
There are so many recipes you can choose from that are simple and easy. Every region in Italy has its own pasta dishes. Spaghetti alla Carbonara originated in the beautiful Roman region. It might surprise you but traditional Carbonara doesn’t have any cream in it.
The Romans are mortified by the Western tendencies to add cream to their traditional dish. No cream in carbonara. They’re so passionate about this that it’s enough to set off foodie feuds.
This pancetta spaghetti carbonara recipe won’t disappoint.
The pancetta gives it a salty, earthy flavour. This traditional Spaghetti Carbonara with Pancetta recipe will very likely become one of your favourite go-to recipes. Especially when you are in a hurry and want a flavour-packed meal on the table in just 10 minutes.
Only a few staple ingredients – that’s how easy it is.
- Olive Oil
- Parmesan or Pecorino Cheese
- Black Pepper
Start with a large pot of salted water. Bring it to the boil, then add the pasta. Cook the pasta for 10 minutes or until it is al dente (firm to the bite).
While the pasta is cooking, begin cooking the pancetta.
Add the olive oil and pancetta to a sauté pan or frying pan. Cook on medium heat for 3 minutes or until the pancetta is golden brown.
In a small bowl whisk the eggs, parmesan and black pepper together. Add a tablespoon of the pasta water to the egg and parmesan cheese mixture to avoid getting scrambled eggs and set aside.
Chop the parsley – this will be your garnish to top the completed dish.
Once the pasta is cooked al dente, take a cup of the cooking water and set it aside. You will need the reserved pasta water to help thicken the sauce, making it creamy.
Drain the pasta and return it to the pot or a large skillet together with the browned pancetta. Toss the hot pasta for 2 minutes to coat the strands together with the pancetta and olive oil.
Do not return the pot to the stove. This is important when adding the eggs as we do not want to cook them scrambled.
Add a cup of pasta water, then add the egg mixture and mix thoroughly with a wooden spoon. Stir until the egg mixture combines and turns into a thick, creamy sauce. Garnish with the chopped parsley and serve.
If you love parmesan cheese as much as I do, feel free to top the pasta with extra cheese.
A deliciously creamy, cheap Spaghetti Carbonara with Pancetta in minutes! Dinner on the table in as little as 10 minutes. It’s quick and easy, satisfying and delicious.
For a gluten-free option, use a gluten-free pasta; my favourite is Barilla Gluten Free Spaghetti
When adding the eggs and pasta water to the spaghetti, be sure that the pan is off the heat. Adding the eggs to the pan while the pasta is still on the stove gives you pasta and scrambled eggs.
You may substitute pancetta with cooked bacon.
I hope you give this traditional Spaghetti Carbonara a try.
Spaghetti Carbonara with Pancetta
- 250 g Spaghetti
- 50 g pancetta finely chopped
- 2 whole eggs
- 1 egg yolk
- 4 tbsp olive oil
- 80 g parmesan grated
- 1 tsp black pepper
- 2 tbsp chopped parsley
- In a pot of boiling water, cook your spaghetti for 10 minutes or per the instructions on the pack.
- After the pasta has been cooking for approx. 5 minutes, add the olive oil and pancetta to a frying pan and cook on medium heat for 2 minutes or until the pancetta is browned.
- In a bowl, add the 2 eggs and the egg yolk, grated parmesan cheese and black pepper. Whisk and set aside.
- Once the past is cooked, reserve a cup of the pasta water before straining.
- Add the pasta to the pan together with the pancetta and combine.
- Once combined, remove the pan from the heat.
- Add the cup of pasta water and egg mixture to the pan and mix thoroughly with a wooden spoon. This will create the thick, creamy carbonara sauce.
- Transfer the pasta into a serving dish, top with chopped parsley and serve.
- Top with extra parmesan cheese and olive oil if desired.