Spaghetti Carbonara

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Spaghetti Carbonara is one of those deceptively easy looking recipes. And it is easy. Except, I will say you need to have a bit of cooking experience to be able to execute it well. If not made correctly, it will quickly turn into a scrambled egg pasta.

The whole dish only takes about ten minutes to put together after the noodles have been boiled, drained and set aside. But the last two minutes makes you hustle.

I use Rachael Ray’s Spaghetti Carbonara recipe. I have tried many and I feel hers is the best. I tweaked it very slightly. I changed the amount of spice and garlic, because that is what my family preferred. And I use good ol’ bacon instead of pancetta.

I wanted to write the recipe down and add some tips because I have learned some things that will make this recipe go more smoothly:

Ingredients:

1/4 tsp. red pepper flakes
1 pound package of spaghetti noodles
4 slices of chopped bacon
1 minced clove of garlic (or 1 tsp. from a jar or one handy little pocket from the frozen packet available at Trader Joe’s)
1/2 cup white wine (whatever you are drinking. The recipe calls for dry, but I have used a Riesling and it is equally as good)
3 large egg yolks
1/3 cup grated Parmesan cheese
1/4 tsp. salt
1/8-1/4 tsp. ground black pepper (start with 1/8 and see if it is enough)
1 cup reserved cooking water from the pasta

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First things first. Freeze your four slices of bacon for twenty minutes. This will make it much easier to cut.

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This part is purely optional: with the remaining bacon, I cook it in my oven with my oven bacon recipe while I prepare the Spaghetti Carbonara. My kids love to munch on the extra bacon with their pasta.

Boil a large pot of water. Add two Tablespoons of salt to the water once it is boiling. Add spaghetti noodles to the boiling water and cook according to directions on the package.

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Separate egg yolks while spaghetti is boiling. This part is my favorite. It is so fun. Just crack your egg. Break it in half, keeping the whole egg in one half. Now pour the egg yolk into the other half of the shell. Keep doing this until the white has completely fallen out. Add the yolks to a small bowl and gently beat. Set aside.

Before draining the spaghetti, carefully reserve 1 cup of the boiling water.

Drain spaghetti. Set aside.

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Chop bacon. Add to a large skillet and cook until crispy but not burnt. Usually this takes five to six minutes.

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Add garlic and red pepper flakes and cook an additional minute. Add wine. Let simmer in the pan for two minutes. Scrape up bits of bacon pieces. Turn off heat.

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This is where you are gonna turn into a super hero. Are you ready? Well, it doesn’t matter because you are all ready at this part. There is no turning back. Go ahead and flip that apron into a cape.

No! Don’t really do that! We’re working with bacon here! Keep that apron on and just imagine it is a cape. You are free to implement your fantasy after this dish is on the table. And won’t that be fun?!

The next steps need to be done in order and pretty quickly.

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Slowly add 1/2 cup of the hot cooking liquid you reserved from the spaghetti noodles to the egg yolks while you are continuously whisking them. Keep whisking until all of the 1/2 cup is added. You do not want scrambled eggs! Add your water slowly.

Now add your spaghetti noodles to the wine and bacon mixture.

Immediately add your egg yolks to the spaghetti noodle mixture and toss and toss and toss. Right before your eyes the spaghetti mixture will start to come together and turn creamy. If it is looking too dry and not easy to toss, slowly add more of your reserved cooking water to it while you toss.

Add salt, pepper, and cheese. Toss some more.

Serve promptly! If you did this properly, you will now have an incredible creamy white pasta with bits of bacon in it. Your family will swoon at your feet. If you did this incorrectly, you will have chunks of eggs and be thankful that you made some extra bacon. Just don’t tell anyone you weren’t trying to make breakfast for dinner!

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Enjoy! This is one of my very favorite things to make. My husband requested it for his birthday dinner this year.

Do you love Spaghetti Carbonara? Have you made it yet?

Well, what are you waiting for? That cape ain’t gonna turn itself! ; )

P.S. I shared this on Savvy Southern Style.

And My Romantic Home.

17 thoughts on “Spaghetti Carbonara

  1. Yum-O! I just love your recipes – we so have the same taste – and this is no exception. I will have to try this, and not tell my hubby there are eggs in it! Thanks for the comment on my hair in my post yesterday…… I actually had not washed it for 3 days! Usually I only do every other day (that is all I can stand). Just funny how we have been talking about our “purposeful” bedhead hair!

    • Thank you so much Heather! We do have the same taste! Guess what?! I think I might have scored the Torsade Dress on a popback today! Fingers crossed that it ships and it fits! : ). And I don’t really like eggs either, but I love this dish!

      Your hair did look great! I love that it was on day three! I am tellin’ ya! It is the not washing your hair. Your hair looked amazing!

      I hope your week is wonderful!

      Jenni

  2. Spaghetti carbonara is delicious, but it’s a little too rich for me. I make it occasionally for the bf though, because he loves it. When he was in Rome a few years ago, it’s all he ate and his travelling companions made fun of him. 🙂 The first time I made it, it was scrambled eggs but surprisingly it was still delicious. 😉

    • Thank you Rachel! It is rich. I cannot make it too often. Not because of the richness, but because of the darn calories! Oh my goodness! And I could eat the whole pot of this stuff. I think the white wine in this recipe does make it a little lighter tasting than others I have tried. Although that could be the wine talking. ; )

      The first three times I made this, I made scrambled eggs! So, I know what you are talking about! And I know it still tastes yummy! Just not quite the same. We first had this on a cruise together (served with huge steaks. Talk about rich!) and I have had to make it often over the years. It is definitely a man food! But I like it, too!

      Have a magical Wednesday!

      Jenni

  3. i never knew the trick to separating an egg. Usually I just cracked the egg, threw the yolk in the palm of my hand and let the whites drip through my fingers. Very messy. Thank you for this much less messier trick!!

    • Yay! Whenever I post a recipe with meat in it, I feel bad that you can’t make it. So, I am so glad you love the egg trick. I am telling you, it is so much fun. I love to make creme brûlées and anything with egg yolks. You are going to get addicted to the technique! ; )

      Have a charming evening!

      Jenni

    • Thank you Lisa! It is rich. Definitely a comfort food. And a splurge food. I don’t think anyone could eat this on a daily or even weekly basis! : )

      Have a great week!

      Jenni

    • Thank you! I love bacon, too. I once went on a self imposed ban for many years. But I fell off the wagon! : )

      Have a cheerful Friday!

      Jenni

      • Thanks Mark. It was actually years ago. And I believe it involved bacon for breakfast. The details are fuzzy. I was in bacon heaven! : )

        Have a great rest of the day!

        Jenni

    • Thank you! I will do that tonight or tomorrow morning. I love this recipe. Thank you for stopping by and for commenting!

      Have a great week!

      Jenni

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