Best 7 Pasta Carbonara I Recipes

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Indulge in the creamy, cheesy, and smoky goodness of Pasta Carbonara, a classic Italian dish that has captured the hearts of food lovers worldwide. With its simple yet tantalizing combination of spaghetti, eggs, pancetta or guanciale, Parmesan cheese, and a touch of black pepper, Pasta Carbonara embodies the essence of Italian culinary excellence.

In this article, we delve into the world of Pasta Carbonara, exploring not just one, but four delectable variations that add unique twists to the traditional recipe. From the umami-richness of Truffle Carbonara to the zesty kick of Lemon Carbonara, the smoky allure of Smoked Salmon Carbonara, and the seafood medley of Carbonara di Mare, there's a Carbonara for every palate.

Each recipe is meticulously described, providing step-by-step instructions and insightful tips to ensure a perfect rendition of this iconic dish. Whether you're a seasoned cook or just starting your culinary journey, our guide will help you create a memorable Pasta Carbonara experience that will leave you craving for more. So, gather your ingredients, put on your apron, and let's embark on a culinary adventure like no other.

Check out the recipes below so you can choose the best recipe for yourself!

AUTHENTIC PASTA CARBONARA



Authentic Pasta Carbonara image

I learned on my culinary internship in Tuscany that real Italian cuisine is simpler than you think! This carbonara is quick, simple and delicious, just the way they like it in Italy. -Lauren Brien-Wooster, South Lake Tahoe, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1 package (1 pound) spaghetti or linguine
6 bacon strips, chopped
1 cup fresh or frozen peas
2 tablespoons lemon juice
1-1/2 teaspoons grated lemon zest
2 large eggs, lightly beaten
2 tablespoons minced fresh parsley
1/2 cup grated Parmigiano-Reggiano cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Additional grated Parmigiano-Reggiano cheese, optional

Steps:

  • In a large saucepan, cook pasta according to package directions for al dente. Drain pasta, reserving pasta water; keep pasta warm. In same pot, cook bacon over medium heat until crisp, stirring occasionally. Add peas; cook until just heated through., Add pasta to pot; toss to combine. Stir in remaining ingredients, adding enough reserved pasta water for sauce to reach desired consistency. If desired, serve with additional cheese.

Nutrition Facts : Calories 353 calories, Fat 12g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 326mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.

PASTA CARBONARA I



Pasta Carbonara I image

Lots of crispy bacon is tossed with hot, buttered noodles, whipped egg and cream, and a generous measure of Parmesan cheese to make this delicious classic. Stir until the heat of the pasta cooks the eggs, then serve with parsley and ground pepper.

Provided by Jackie

Categories     Main Dish Recipes     Pasta     Pasta Carbonara Recipes

Time 30m

Yield 8

Number Of Ingredients 8

½ pound bacon, cut into small pieces
4 eggs, room temperature
¼ cup heavy cream at room temperature
1 cup grated Parmesan cheese
16 ounces dry fettuccine pasta
¼ cup butter, softened
¼ cup chopped parsley
ground black pepper to taste

Steps:

  • Cook bacon until crisp. Drain on paper towels.
  • In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
  • Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.

Nutrition Facts : Calories 394.6 calories, Carbohydrate 41.7 g, Cholesterol 132.5 mg, Fat 17.7 g, Fiber 2 g, Protein 18.1 g, SaturatedFat 8.6 g, Sodium 450.4 mg, Sugar 2.2 g

PASTA CARBONARA



Pasta Carbonara image

Pasta carbonara is an indulgent yet surprisingly simple recipe. Made with pancetta (or bacon) and plenty of Parmesan, this recipe takes only 30 minutes to prepare from start to finish!

Provided by Elise Bauer

Categories     Quick and Easy     Restaurant Favorite     Bacon     Carbonara     Egg     Italian     Pancetta     Parmesan     Pasta     Spaghetti

Time 30m

Yield 6

Number Of Ingredients 7

1 tablespoon extra virgin olive oil or unsalted butter
1/2 pound pancetta or thick cut bacon, diced
1-2 garlic cloves, minced, about 1 teaspoon (optional)
3-4 whole eggs
1 cup grated parmesan or pecorino cheese
1 pound spaghetti (or bucatini or fettuccine)
Salt and black pepper to taste

Steps:

  • Heat the pasta water: Put a large pot of salted water on to boil (1 tablespoon salt for every 2 quarts of water.)
  • Beat the eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese.
  • Cook the pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.

Nutrition Facts : Calories 447 kcal, Carbohydrate 25 g, Cholesterol 166 mg, Fiber 1 g, Protein 16 g, SaturatedFat 11 g, Sodium 413 mg, Sugar 1 g, Fat 31 g, ServingSize Serves 4-6, UnsaturatedFat 0 g

SPAGHETTI ALLA CARBONARA



Spaghetti alla Carbonara image

For a quick dinner, whip up Tyler Florence's authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network.

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Steps:

  • Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
  • Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
  • Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
  • Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

THE BEST CARBONARA



The Best Carbonara image

Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
4 large eggs, plus 2 large yolks
1 cup freshly grated Parmesan, plus more for sprinkling
1/2 cup freshly grated Pecorino Romano
1 tablespoon coarsely ground black pepper
2 tablespoons unsalted butter, at room temperature (optional)
1 pound spaghetti
One 12-ounce piece pancetta, cut into matchsticks

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
  • Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
  • Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
  • Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
  • Divide the pasta among plates and sprinkle with more grated Parmesan.

PASTA CARBONARA



Pasta Carbonara image

This rich pasta toss from Cathy Lorenzini is great for everyday dinners or special occasions. "I can come home from work and throw this dish together in a half hour," says the St. Charles, Missouri cook. "Wherever I take it, I'm constantly asked for the recipe."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

3 cups uncooked tube pasta
6 bacon strips, diced
2 garlic cloves, minced
1-1/4 cups milk
1 package (8 ounces) cream cheese, cubed
1/2 cup butter, cubed
1/2 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels. In the drippings, saute garlic until tender. Add the milk, cream cheese and butter; stir until smooth. Stir in the Parmesan cheese and bacon; heat through. Drain pasta; toss with sauce.

Nutrition Facts : Calories 876 calories, Fat 69g fat (38g saturated fat), Cholesterol 165mg cholesterol, Sodium 874mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.

SPAGHETTI CARBONARA



Spaghetti Carbonara image

This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. 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 comes to food. Remember: the main goal is creaminess.

Provided by Ian Fisher

Categories     dinner, easy, quick, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

Salt
2 large eggs and 2 large yolks, room temperature
1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving
1 ounce (about 1/3 packed cup) grated Parmesan
Coarsely ground black pepper
1 tablespoon olive oil
3 1/2 ounces of slab guanciale (see recipe), pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
12 ounces spaghetti (about 3/4 box)

Steps:

  • Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
  • In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
  • Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
  • Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
  • Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 11 grams, Carbohydrate 64 grams, Fat 19 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 6 grams, Sodium 339 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the carbonara will taste. Look for fresh eggs, pancetta or guanciale, and Pecorino Romano cheese.
  • Cook the pasta al dente. This means that the pasta should be cooked until it is still slightly firm to the bite. If you overcook the pasta, it will become mushy and the carbonara will not be as good.
  • Don't add the eggs and cheese to the pasta while it is still hot. The heat will cause the eggs to scramble and the cheese to melt, which will result in a lumpy sauce. Instead, wait until the pasta has cooled slightly before adding the eggs and cheese.
  • Add the eggs and cheese gradually. This will help to prevent the sauce from curdling. Whisk the eggs and cheese together in a bowl before adding them to the pasta.
  • Season the carbonara to taste. Add salt, pepper, and red pepper flakes to taste. You can also add other seasonings, such as garlic powder or dried oregano, if you like.

Conclusion:

Pasta carbonara is a delicious and easy-to-make dish that is perfect for a quick and easy meal. By following these tips, you can make a carbonara that is sure to impress your friends and family.

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