Pasta Carbonara Recipe

Pasta Carbonara
Recipe Collection

The most creative Pasta Carbonara Recipe collection beginning with the traditional carbonara to a creamy carbonara and peas. Some make it with bacon and traditionalist insist on pancetta. This salty, peppered, rich Italian pasta recipe is so delicious and so easy to make.

Is it a coal miners pasta? Who knows Italian pasta recipes always have a wives tale to go with them. This one is considered to be a pasta made for the coal miners or to be cooked over hot coals. Then to use the ink of squid to give the pasta dish the coal coloring. Or that the pepper sprinkled throughout the pasta blended with the white creaminess of the sauce looked like specks of coal. But all Italian pasta recipes are infused with simple ingredients to add flavor from what ever is available.

But to me it is a typical Roman dish.

Italians are very particular to use the correct pasta shape with the right sauces. This one is traditionally served with spaghetti so that is exactly what we are going to use here.

We don't want to anger the Roman Pasta Gods now do we?

The trick to making a great pasta carbonara recipe is to make sure the eggs do not cook. The texture you want is a thick creamy consistency and that only happens when you add the eggs at the right time.

Pasta Carbonara Recipe Ingredients:

• 1 lb of spaghetti rigate
• lb of softened unsalted butter
• 1 lb of pancetta diced into small cubes
• 5 eggs beaten and left to room temperature
• 1 cups of freshly grated blend of parmigiano and pecorino cheeses
• cup of heavy cream
• Lots of freshly cracked pepper. I used cup
• cup of freshly chopped Italian parsley

Pasta Carbonara Recipe Cooking Instructions:

This pasta carbonara recipe is very easy to make but timing is everything when putting it together.

Begin by beating the eggs and then fold in the cream until it's blended completely. If you beat the eggs and the cream the eggs with thicken and you don't want them to be fluffy. Just keep them creamy.

Mix in the grated blend of parmigiano and pecorino cheeses and set aside to keep at room temperature. This is your carbonara sauce. I crack the fresh pepper right into the egg mixture. Use a substantial amount of pepper because this recipe is supposed to have a strong pepper flavor.

Coat a large pan with a thin coating of olive oil and heat on medium. Toss in the diced pancetta. Stir until slightly crispy. I add the butter and allow to melt as I blend with the pancetta. Then remove from the heat and set the pan aside until the spaghetti is cooked al dente.

The pancetta mixture should not be hot when you mix the final ingredients together.

When the pasta is cooked, remove the pasta from the water directly in to the large pan with a pasta spoon and toss with the pancetta first. Then add slowly pour in the egg mixture into the pan and mix together until all the pasta is coated

The heat from the pasta and the starchy water from the pasta pot is enough to warm the sauce without cooking it. If you add the carbonara sauce to a hot pan it will cook the egg, which you don't want.

You can sprinkle the parsley into the mix.

Serve the pasta into portions and then spoon the excess pancetta and mixture on top and add extra cracked pepper to make your pasta to make it look as delicious as it tastes.

Look how amazing this looks. So grab a fork and a piece of crusty Italian bread and

Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well!