This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.
Rich and creamy Classic Spaghetti Carbonara has a silky smooth sauce and a robust burst of cheese flavor. This will surely be your new get dinner on the table in 20 minutes meal!
Who doesn't love a good, quick pasta dish? I know I do, I love pasta dishes! I grew up eating pasta a lot, I did have a full blooded Italian Grandma that helped with that. I remember her making me this at lunch a lot when I was kid and during college. She would always use small shells when she made it. Grandma also never made it with any meat or wine (which is more authentic), she always just used pasta water. I have since adapted my own recipe from a version of hers and it is something we eat often. Eating this dish always has a way of bringing up memories and makes for great conversations around the dinner table.
How To Make Classic Spaghetti Carbonara
Ingredients You Will Need
- 2 tablespoons salt
- 1 pound box spaghetti
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- 2 teaspoons cracked black pepper
- 1 cup chicken broth
- 6 large egg yolks
- 1 cup grated Pecorino Romano cheese
- 1 cup grated Parmesan Reggiano cheese
- 2 cups reserved pasta water
- parsley for garnish
- Optional: pancetta or bacon ⅓-1/2 pound diced
Can I only use Parmesan Cheese?
Yes! Growing up, my grandma only used all Parmesan cheese, and she often used the stuff in the green can! 😉 You can use all Parmesan cheese. I have found out that I really prefer the flavor of Pecorino cheese over Parmesan, but Parmesan is still soooo good!
Let's Make Carbonara!
As always, gather all your ingredients, then put a large pot of water on the stove on high heat.
Once the water comes to a boil, add salt to the water, stir and then add your spaghetti. Stirring it a bit to make sure none of the pasta sticks together while cooking. Cook pasta to al dente according to package directions.
Next, in a large sauce pan with deep sides, heat the olive oil over medium heat *** Note: If you want to add pancetta or bacon, cook it in the olive oil now until crispy and follow rest of instructions, then add the garlic and black pepper. Saute the garlic for 1-2 minutes until really fragrant. Then add the chicken broth and cook until the liquid has reduced by half, about 7-8 minutes. Reduce heat to low.
While the broth and garlic is simmering, combine the egg yolks and cheeses together. Once the spaghetti is done, reserve 2 cups of pasta water and drain the spaghetti.
Now, slowly stream in 1½ cups of pasta water into the egg yolk and cheese mix, whisking constantly. This is tempering the eggs so you don't end up with scrambled eggs and a curdled sauce.
Add the pasta to the broth and garlic, toss a few times, add the egg yolks and cheese mix and toss quickly but gently. Cook for just a minute or two, tossing constantly. If the sauce seems to thick, add the remaining pasta water and toss some more.
Remove from heat, garnish with fresh or dried parsley, and serve with a nice big salad!
Boom, a delicious and hearty dinner done in 20 minutes!
Want some more hearty pasta dishes? I am here to help!
Baked Rigatoni Casserole
Cheesy Spaghetti Bake
Instant Pot Mac N Cheese
Classic Chicken Noodle Soup
One Pot Spaghetti Shrimp
Baked Penne Casserole
Chicken & Noodles
When you try this Classic Spaghetti Carbonara let me know how much you like it in the comments below. Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing!
Pin the recipe for later!
Classic Spaghetti Carbonara
Ingredients
- 1 pound spaghetti noodles
- 2 tablespoons salt
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- 2 teaspoons cracked black pepper
- 1 cup chicken broth
- 6 large egg yolks
- 1 cup grated Pecorino-Romano cheese
- 1 cup grated Parmesan-Reggiano cheese
- 2 cups reserved hot pasta water
- parsley for garnish
- ⅓-1/2 pound pancetta, or bacon, diced (optional)
Instructions
- Bring a large pot of water to a boil, add salt, stir and add spaghetti. Stir the noodles a bit so they don't stick together when cooking. Cook to al dente according to package directions.
- In a large sauce pot with deep sides, heat olive oil over medium heat and add garlic and black pepper. Saute garlic for 1-2 minutes until fragrant.
- Add the chicken broth and cook until liquid has reduced by half, about 7-8 minutes. Reduce heat to low.
- Whisk together the egg yolks and cheeses. Slowly stream in 1½ cups of hot pasta water while whisking constantly.
- Add the pasta to the broth and garlic and toss using tongs. Add the egg yolks and cheese mix and toss constantly until all the pasta is coated. Cook for 2-3 minutes, tossing the whole time. If the sauce seems to thick, add the remaining ½ cup of pasta water and toss until combined.
- Remove from heat, sprinkle with parsley and some more black pepper. Serve!
Leave a Reply