Pasta Carbonara Recipes

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EASY CARBONARA



Easy carbonara image

This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water - we're talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person - use whatever shape you've got. Or, check out my super-simple method for fresh pasta, using just flour and water.

Provided by Jamie Oliver

Categories     Pork     Keep cooking and carry on

Time 10m

Yield 2

Number Of Ingredients 5

150 g dried spaghetti
2 rashers of higher-welfare smoked streaky bacon
olive oil
2 free-range eggs
30 g Parmesan cheese, plus extra for grating

Steps:

  • Cook the pasta in a pan of boiling salted water according to the packet instructions.
  • Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
  • Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
  • Use tongs to transfer your pasta straight into the pan and toss with the bacon.
  • Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn't too hot otherwise the eggs will scramble.
  • Plate up the pasta, and finish with an extra grating of Parmesan.

Nutrition Facts : Calories 454 calories, Fat 17.4 g fat, SaturatedFat 5.9 g saturated fat, Protein 23 g protein, Carbohydrate 55.7 g carbohydrate, Sugar 2.6 g sugar, Sodium 0.8 g salt, Fiber 2.2 g fibre

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.

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: THE TRADITIONAL ITALIAN RECIPE



Spaghetti alla Carbonara: the Traditional Italian Recipe image

This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.

Provided by ivan zeta

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 6

2 teaspoons olive oil
1 pound guanciale (cured pork cheek), diced
1 (16 ounce) package spaghetti
3 eggs
10 tablespoons grated Pecorino Romano cheese, divided
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
  • Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
  • Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.

Nutrition Facts : Calories 763.7 calories, Carbohydrate 85.1 g, Cholesterol 199.8 mg, Fat 28.4 g, Fiber 3.6 g, Protein 39 g, SaturatedFat 10.1 g, Sodium 1181.6 mg, Sugar 3.4 g

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.

ARTICHOKE CARBONARA



Artichoke Carbonara image

Like most traditional Italian dishes, pasta alla carbonara, quintessentially Roman, employs a minimum of simple ingredients to create a hearty and delicious meal. Guanciale provides salt and fat, while Pecorino Romano and egg yolks mixed with pasta water - a prized Italian secret - help create the velvety sauce. To truly gild the lily, consider a raw egg yolk on top of the pasta. Artichokes, a Roman favorite, come to this dish to soak up the flavors of the guanciale while melting into the pasta. The traditional pasta used in trattorias is tonnarelli, but spaghetti or bucatini are perfect substitutes.

Provided by Anna Francese Gass

Categories     dinner, quick, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1 pound spaghetti
4 ounces guanciale or pancetta
2 tablespoons extra-virgin olive oil, plus more for garnish
12 ounces frozen or canned artichoke quarters, defrosted or drained
6 large egg yolks, plus 4 yolks for an optional garnish
1/4 cup freshly grated Pecorino Romano, plus more for garnish

Steps:

  • Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente.
  • While the pasta cooks, make the sauce: Cut the guanciale into 1/4-inch-thick slabs and then 1-inch-long strips. Add 2 tablespoons of olive oil to a large, deep skillet and heat over medium. Add the guanciale, reduce the heat to low and allow the guanciale to render until crisp, stirring occasionally, about 5 minutes. Remove the guanciale from the skillet and reserve. Remove 1 tablespoon of the guanciale drippings to a small bowl and set aside.
  • Add the artichokes to the skillet and cook until warmed, stirring carefully so they do not break apart. Stir in the cooked guanciale.
  • Add the egg yolks, the cheese, 1 teaspoon salt and a few grinds of pepper to the small bowl with the reserved guanciale drippings and stir until combined.
  • Reserve 1 cup of pasta water, then, using tongs, transfer the cooked pasta to the skillet, mixing to incorporate with the artichokes and guanciale.
  • While whisking, slowly drizzle 1/4 cup of the reserved pasta water into the egg mixture until combined.
  • Remove the pasta from the heat and add the egg mixture, tossing vigorously to coat. Add more reserved pasta water incrementally until the sauce is smooth and creamy.
  • Divide the pasta among bowls and top with more grated cheese. If desired, place a raw egg yolk on top of each pasta nest. Top with a sprinkle of salt and pepper, and a drizzle of olive oil to finish.

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

SPAGHETTI CARBONARA



Spaghetti Carbonara image

A spaghetti carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture to this delicious pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 6

1 pound spaghetti
8 ounces (8 slices) bacon, cut 1 inch thick crosswise
Coarse salt and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup half-and-half

Steps:

  • Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
  • Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
  • Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
  • Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

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.

ULTIMATE SPAGHETTI CARBONARA RECIPE



Ultimate spaghetti carbonara recipe image

Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 8

100g pancetta
50g pecorino cheese
50g parmesan
3 large eggs
350g spaghetti
2 plump garlic cloves, peeled and left whole
50g unsalted butter
sea salt and freshly ground black pepper

Steps:

  • Put a large saucepan of water on to boil.
  • Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
  • Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
  • Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
  • Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
  • While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
  • Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
  • Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
  • Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
  • Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
  • Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
  • Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

Nutrition Facts : Calories 655 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 66 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.02 milligram of sodium

PASTA CARBONARA



Pasta Carbonara image

If you can boil water, then making pasta carbonara is just a hop, skip, and a jump away. A quick dinner made from six everyday kitchen staples, carbonara is a comfort food standby in Italian kitchens for good reason. As the spaghetti cooks, you'll crisp up some pancetta in a skillet, whisk together eggs and cream on the side, and then toss it all together with and grated Parmesan to create a silky, creamy pasta that is perfect for any day of the week.

Provided by Riley Wofford

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
4 ounces pancetta, guanciale, or bacon, sliced into 1/2-inch thick strips
1 large egg, plus 3 egg yolks
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
1 pound spaghetti

Steps:

  • In a large skillet, heat oil and pancetta over medium; cook, stirring occasionally, until crisp and browned around edges, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain. In a medium bowl, whisk together egg, yolks, and cream; season lightly with salt and pepper.
  • Meanwhile, cook pasta in a large pot of boiling salted water 1 minute less than package instructions. Drain, reserving 1 1/2 cups pasta water. Add 1 cup pasta water to skillet; bring to a boil. Add pasta and cook, stirring, until reduced slightly, about 2 minutes. Remove from heat.
  • Slowly add egg mixture to pasta, stirring, until sauce thickens and clings to pasta. Stir in cheese and pancetta; season generously with pepper and serve immediately with more cheese.

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From lacucinaitaliana.com
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EASY SPAGHETTI CARBONARA {IN JUST 20 MINUTES!} - THE SEASONED MOM
2021-06-23 Cook the spaghetti in a large pot of salted boiling water. Reserve the hot cooking water. Meanwhile, fry the bacon in a large skillet or Dutch oven. Add the garlic to the skillet with the bacon and cook for about 30 more seconds. Stir in a ladle of hot pasta water and simmer on low heat for 2-3 minutes.
From theseasonedmom.com
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SPAGHETTI WITH CARBONARA SAUCE RECIPE - SERIOUS EATS
2021-03-12 Directions. Bring a pot of salted water to a boil. Add pasta and cook, stirring, until al dente. Meanwhile, combine guanciale (or pancetta or bacon) with 2 tablespoons (30ml) olive oil in a large skillet and cook, stirring frequently, over medium heat, until fat has rendered and guanciale is crisp, about 7 minutes. Vicky Wasik.
From seriouseats.com
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CARBONARA SAUCE RECIPE - PASTA.COM
Instructions. Prepare your pasta according to the packaged instructions (minus 1 minute to get al dente). With a pan over medium heat, brown the pork/guanciale for about 10 minutes, stirring with a wooden spoon. In a bowl, combine the egg yolks and grated cheese. Remove the skillet with the pork from the heat.
From pasta.com
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EASY PASTA CARBONARA RECIPE | THE RECIPE CRITIC
2018-04-11 Reserve the hot pasta water. In the meanwhile prepare the bacon. Heat a large pan over medium-high heat. Add olive oil, once hot carefully add the chopped bacon. Saute until crispy, stirring every minute, about 6 to 7 minutes. Drain off excess bacon grease, adding back 2 tablespoons grease to the pan.
From therecipecritic.com
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SPAGHETTI CARBONARA - DAMN DELICIOUS
2014-03-29 Directions: In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well. In a small bowl, whisk together eggs and Parmesan; set aside. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
From damndelicious.net
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ITALIAN CARBONARA | JAMIE OLIVER PASTA & RISOTTO RECIPES
Method. Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side. Cut any hard skin off the pancetta and set aside, then chop the meat. Cook the spaghetti in a large pan of boiling salted water until al dente. Meanwhile, rub the pancetta skin, if you have any, all over the ...
From jamieoliver.com
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PASTA CARBONARA - COOKING CLASSY
2020-10-15 Remove bacon from pan and reserve the drippings. Saute garlic in that same skillet until golden brown, then add to a bowl with 1 tablespoon bacon fat, eggs, egg yolk, Parmesan and pepper. Mix well. Meanwhile, cook the spaghetti or linguine pasta until al dente. Once cooked, drain pasta and reserve 1 cup of the cooking water.
From cookingclassy.com
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PASTA CARBONARA : EASYRECIPES
Method. Fill a large pot with 4 quarts of water and add the salt. Bring to a boil over high heat. Add the pasta and cook until just shy of al dente, about 2 minutes fewer than the package instructions. Reserve about 1 3⁄4 cups of the pasta cooking water in a spouted heatproof measuring cup, then drain the pasta.
From reddit.com
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PASTA CARBONARA | RICARDO
In a large pot of salted boiling water, cook the pasta until al dente. Set aside 250 ml (1 cup) of the cooking water. Drain the pasta and return to the pot. Meanwhile, in a large skillet, brown the pancetta and onion in the oil. Pour into the pot with the pasta and stir to combine. In a bowl, combine the eggs with 125 ml (½ cup) of the cooking ...
From ricardocuisine.com
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AUTHENTIC SPAGHETTI CARBONARA RECIPE - AN ITALIAN IN MY KITCHEN
2021-03-01 Instructions. In a large pot boil the water, once the water is at a roaring boil add a little salt and the spaghetti, stir and cook until a little bit more than al dente. In a small/medium bowl beat until well combined the egg yolks, add the grated pecorino and pepper, beat to combine. Just before adding to the pan add 1/2 - 3/4 ladle of hot ...
From anitalianinmykitchen.com
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PASTA CARBONARA | THE MODERN PROPER
2022-05-06 Fill a large pot with 4 quarts of water and add the salt. Bring to a boil over high heat. Add the pasta and cook until just shy of al dente, about …
From themodernproper.com
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PASTA CARBONARA RECIPES | ALLRECIPES
21. Unlike a lot of recipes out there for spaghetti carbonara, this is the true Italian recipe from an Italian! You can't get more authentic than this recipe! Top with extra Pecorino-Romano cheese, salt, and pepper. Note there's no cream, just eggs, and Pecorino Romano cheese is used, not Parmesan. Fettuccini Carbonara.
From allrecipes.com
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