Today is National Pasta Day! I love pasta, so I thought I would post my Spaghetti Carbonara recipe. It is one of my go to recipes for three reasons: 1) it is easy to make, 2) it uses ingredients I usually have on hand, and 3) it is delicious.
This recipe cooks very fast and should be served immediately while it is still hot. Given that, timing on this is key. Start the pasta first and make the sauce while the pasta cooks. The pasta needs to be hot – right out of the pasta water – when you add it to the sauce since the heat from the pasta cooks the egg.
Skip to detailed instructions and pictures.
Spaghetti Carbonara
Ingredients
- 6 oz. spaghetti or similar dried pasta
- 1 Tbsp. unsalted butter
- 2 oz. (about 1/3 c). diced pancetta or chopped bacon
- 1 garlic clove, whole, peeled
- 1/3 c. finely grated Parmesan cheese (about 1 oz..) + more to sprinkle on top
- 1 egg
- salt & pepper to taste
Directions
- Step 1 Bring water to a boil for pasta. Add 1-2 tsp salt to the pasta water. Cook pasta according to the package directions (usually 9-11 min.).
- Step 2 While the pasta cooks, melt the butter in a sauté pan. Once the butter melts, add the garlic clove and pancetta. Sauté until pancetta is crispy and brown. Remove the garlic clove & discard.
- Step 3 When pasta is al dente (still slightly firm when you bite it) add to the pan with the pancetta. Add 1-2 Tbsp of the pasta water and simmer until the water is absorbed.
- Step 4 Put pasta in a serving bowl. Add the Parmesan and crack the egg over the top. Stir in the cheese and egg. The heat from the pasta will cook the egg.
- Step 5 Top with more Parmesan and salt & pepper to taste. Serve immediately. This dish is best while it is hot!
Detailed Instructions
Step 1. Bring water to a boil for pasta. Add 1-2 tsp salt to the pasta water. Cook pasta according to the package directions (usually 9-11 min.).
Step 2. While the pasta cooks, melt the butter in a sauté pan. Once the butter melts, add the garlic clove and pancetta. Sauté until pancetta is crispy and brown. Remove the garlic clove & discard. (Note: I tried this recipe using 1 clove of minced garlic instead of discarding the garlic and it was too garlicky – sauteing the pancetta and garlic together and then removing the garlic adds just the right hint of garlic.)
Step 3. When pasta is al dente (still slightly firm when you bite it), add to the pan with the pancetta. Add 1-2 Tbsp of the pasta water and simmer until the water is absorbed.
Tip: While you cook the pasta & sauce, put 1/2 c. of the hot pasta water in the serving bowl to heat it up. Dump the water before you put the pasta in the serving bowl – this will help keep the pasta warm while you finish and serve it.
Step 4. Remove the pasta from heat and place in serving bowl. Add the Parmesan and crack the egg over the top. Stir in the cheese and egg. The heat from the pasta will cook the egg.
Step 5. Top with more Parmesan and salt & pepper to taste. Serve immediately. This dish is best while it is hot!
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