Quick and Easy Spaghetti alla Carbonara

You know how much I adore quick and easy recipes (and I know how much YOU love them), and this one is no exception. In a mere 15 minutes and with the greatest of ease, you can make the most delicious, authentic Spaghetti alla Carbonara you have ever had!

And best of all? You only need FOUR INGREDIENTS, making this a very budget friendly meal.

Spaghetti alla Carbonara is a traditional Italian pasta dish that has pancetta (bacon can also be used) and is tossed with a mixture of parmesan cheese and eggs. And even though it uses so few ingredients, it has the most amazing, rich flavor. It’s decadent, salty, smoky, and absolutely 100% delicious.

If you’ve never had it, it may sound a bit weird. Hear me out. Don’t you worry- the pasta is not coated in raw egg, if that’s what you were thinking! Instead, the heat of the spaghetti (or whatever pasta you want to use) cooks the egg gradually, creating a super creamy consistency that mimics a lighter version of Alfredo sauce. Have I convinced you yet? Good.

Here’s what to do.

First, boil some water with plenty of salt.

While you are waiting for the water to heat up, mix together a couple of eggs, some parmesan cheese, salt, and pepper (and optionally, fresh chopped parsley or other herbs) in a small bowl, creating a paste-like consistency. Don’t salt too heavily- there is plenty of salt in the pancetta and the parmesan cheese! DO add a hearty amount of fresh cracked black pepper. It gives it a nice kick.

Note: my pictures reflect half of the recipe proportions, since I made a two-serving portion for just me and Zach. The recipe below is for 4-6 servings, depending on how hungry your people are and if you are serving a side with the pasta.

When the water is boiling, add the pasta (I actually used linguine for this, but the traditional pasta used is spaghetti. You should feel free to use whatever pasta shape your little heart desires!) and cook until al dente. At this point, you should begin cooking the pancetta or bacon. Use a deep skillet or even a large pot, since you will be mixing the pasta with the pancetta and will need to stir rather vigorously in order to make the sauce. Pancetta (an Italian cured pork product) comes already chopped up into small pieces, which is super convenient. If you are using bacon, just cut it up into approximate 1-inch pieces and cook as you usually would. Cook until meat is browned and fat is rendered.

At this point, the pasta should be cooked. Reserve 1 cup of the pasta water before draining. This is very important! Which is why I am writing in BOLD! Drain the pasta and add it to the pancetta and drippings, and turn heat to low. Stir for one minute until pasta is covered in the drippings from the pancetta.

Now, add the egg and cheese mixture from before and stir for another minute. The cheese will melt and the eggs will slowly cook, coating each noodle in a creamy layer.

There’s just one more step. While stirring the pasta, gradually add some of the pasta water to create an even thicker, creamier texture. Some people add actual cream at this point (and that’s certainly an option if you are looking for something more decadent!), but because the pasta water contains salt and the starch from the pasta, it helps thicken and flavor the meal just as well and is a much healthier option. You will probably not need to add the entire cup of water- just add enough until you have a nice, creamy consistency that sticks to every noodle.

So there you have it, folks! A super simple, super easy, super authentic Spaghetti alla Carbonara that’s perfect for a fast weeknight dinner, yet fancy enough for a dinner party. Top with extra herbs and parmesan cheese and a little more fresh cracked black pepper and serve immediately.

Recipe below. Buon appetito!

Quick and Easy Spaghetti alla Carbonara

In a mere 15 minutes and with the greatest of ease, and only FOUR INGREDIENTS, you can make the most delicious, authentic Spaghetti alla Carbonara ever!

• Author: Elizabeth Lindemann
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins
• Yield: 4-6

Ingredients

• 1 lb. spaghetti (or fettucini, linguine, or other pasta- whole wheat or regular)
• 2 eggs
• 1 cup shredded parmesan cheese, plus more for serving
• salt and pepper, to taste
• 1/2 cup fresh chopped parsley, or other herbs (optional), plus more for garnish
• 4 oz. pancetta (or bacon)

Instructions

1. Cook pasta until a dente. Reserve 1 cup of the pasta water before draining.
2. Meanwhile, mix together the eggs, parmesan cheese, salt, pepper, and parsley (if using) in a small bowl, creating a paste-like consistency. Don’t salt too heavily- there is plenty of salt in the pancetta and the parmesan cheese! DO add a hearty amount of fresh cracked black pepper. It gives it a nice kick.
3. In a deep skillet or even a large pot, cook the pancetta over medium high heat (If you are using bacon, just cut it up into approximate 1-inch pieces).
4. Cook until meat is browned and fat is rendered.
5. Add the hot pasta to the pancetta and drippings, and turn heat to low. Stir for one minute until pasta is covered in the drippings from the pancetta.
6. Now, add the egg and cheese mixture from before and stir for another minute. The cheese will melt and the eggs will slowly cook, coating each noodle in a creamy layer.
7. While stirring the pasta, gradually add some of the reserved pasta water to create an even thicker, creamier texture. You will probably not need to add the entire cup of water- just add enough until you have a nice, creamy consistency that sticks to every noodle.
8. Serve garnished with extra herbs, parmesan, and black pepper.