Spaghetti Carbonara

Why This Recipe Works

Italian-Inspired Classic: This spaghetti carbonara recipe is an Italian-inspired classic that is super simple to make! Simply boil the pasta until al dente, mix the eggs and grated cheese, and combine everything until you get a creamy, silky sauce that is to die for!

Indulgent & Comforting: Everything about this chicken carbonara recipe just screams comforting. From the crispy pancetta and tender chicken to the tender pasta and the creamy sauce. Once you try making this carbonara recipe at home, you will realize what an easy yet indulgent meal it is! The whole family will love this one, and it is especially good to make on a chilly night when comfort food is a necessity!

Ingredients

• Spaghetti: I used dried spaghetti pasta here, but you can use any long noodle shape that you prefer!
• Oil: I like to use olive oil here, but any other neutral oil will do!
• Pancetta: Diced pancetta adds a lovely salty flavor and crispy texture! Don’t add salt until you taste the spaghetti carbonara at the end, since the pancetta will already add salt to this recipe.
• Chicken: If you want to make a chicken carbonara, add in some chicken strips! This is totally optional, though.
• Parmesan Cheese: You have to use a block of parmesan cheese that is freshly grated for carbonara. Since the cheese is an essential part of the sauce, it has to melt seamlessly! Pre-grated parmesan cheese has anti-caking agents that prevents it from melting.
• Eggs & Egg Yolks: You will need 2 full eggs and 4 egg yolks. This combination creates a silky smooth sauce!
• Black Pepper: Of course, finish it off with a little bit of cracked black pepper and extra parmesan cheese on top.

Here’s How to Make It

Step by Step Instructions

1. Cook the Pasta: Cook the pasta as per the package instructions until just tender. Set aside 1 cup of the cooking water. (not pictured)
2. Sauté Pancetta & Chicken: Add the oil and pancetta to a large, non-stick frying pan. Then place it over medium high heat to gradually warm. Once the pancetta starts to sizzle, add the chicken strips, if using. If you’re just cooking the pancetta, remove the pan from the heat once the pieces are crisp. If you’re adding the chicken, remove it from the heat when the chicken is just cooked through. (photos 1-2)
3. Mix Eggs & Cheese: Meanwhile, grate the parmesan on the smallest hole of your box grater or even better on a microplane, if you have one. Combine with the eggs and egg yolks and a little salt and pepper to make a paste. If there is any, stir in any excess cooking oil from the pan. (photos 3-4)
4. Add Pasta to Pan: Drain the pasta and stir it into the pan, still of the heat. Gradually stir in the egg mixture, which should cook and coat the pasta in a silky sauce in the residual heat. Depending on how bit your eggs were, you might either need to add a little cooking water to loosen the sauce, or return the pan to a low heat, stirring constantly until the sauce has thickened slightly. (photos 5-7)
5. Season & Serve: Season to taste with more salt and pepper, if needed, and serve in warm bowls with additional parmesan. (photo 8)

Expert Tips

• Feel free to replace the pancetta with bacon, and dice it up into small pieces before cooking! You will need about 5 slices for this spaghetti carbonara recipe.
• Read through the recipe before starting! This recipe moves quickly and it is important to get the pasta and sauce in the pan while the pan is still warm. The sauce will become silky smooth in the warm pan with hot pasta. If the heat is on though, the eggs could warm up too quickly and become scrambled eggs!
• Use room temperature eggs! Room temperature eggs will also help to ensure that the temperature change is minimal and the sauce will become nice and silky!
• Add veggies! Spaghetti carbonara would be delicious with some peas or mushrooms added to the mix!