Carbonara Pasta

Name: Carbonara Pasta - Dorli A.
Ingredients: 300 g spaghetti; 300 g kaizer; 5 eggs + 2 yolks; salt; pepper; 20 ml oil

Pasta/Pizza - Carbonara Pasta by Dorli A. - Recipia

I made this carbonara recipe at home after my sister and her Italian husband came to visit for Easter. They can't stand the cream version that I always see in restaurants, so I complied. It cooked quickly, without complications, with few ingredients, and nothing was left on the plates. I followed the classic Italian method, without unnecessary white sauces. Quick Info Total time: about 25 minutes Preparation time: 5 minutes Cooking time: 15-20 minutes Servings: 4 Difficulty: easy Recipe type: classic pasta, suitable for a family meal or when you have guests Ingredients 300 g spaghetti 300 g pancetta 5 whole eggs 2 egg yolks salt pepper 20 ml oil Preparation method 1. Boil water with salt for the pasta. When it boils, add the spaghetti. Cook for 10 minutes (or as stated on the package for your preferred texture). Drain well after they are done. 2. While the pasta is boiling, cut the pancetta into small cubes. 3. In a large pan or skillet, add the oil and the pancetta. Fry over medium heat for a few minutes, just enough to get some color and release fat. Do not over-brown it. 4. Separately, in a bowl, beat the 5 eggs along with the 2 egg yolks using a fork. Mix well. 5. When the pasta is drained, add it directly over the fried pancetta in the pan. Mix well to coat all the pasta in the released fat. 6. Remove the pan from the heat. Immediately pour the beaten eggs over the pasta and mix quickly, so the eggs do not turn into an omelet but remain as a creamy sauce. If the pan is too hot, wait another 10-20 seconds before adding the eggs. 7. Adjust salt and pepper to taste. Mix again, then serve immediately. Why I make this recipe often I love preparing it because it’s simple, quick, and doesn’t require many ingredients. It usually doesn’t last long, as everyone asks for a big portion. It’s great when I have guests and want something authentic without hassle. Tips and variations Tips - Use good pasta; it doesn’t have to be expensive, but it shouldn’t be overcooked. - The pancetta should be cut as evenly as possible to cook uniformly. - Mix the eggs quickly to prevent them from setting too much on the pasta. - You can adjust the salt at the end since the pancetta is quite salty. - For those who want, a little freshly ground pepper can be added at serving. Substitutions - If you don’t have pancetta, bacon can also work, but the taste will be slightly different. - Whole eggs and yolks cannot be replaced here without changing the final texture. Variations - If you want more texture, you can fry the pancetta until it’s crispier. - You can also use other types of long pasta, like fettuccine, if you don’t have spaghetti. - If you have it, you can sprinkle some grated parmesan at the end, although the original recipe doesn’t include it. Serving ideas The pasta should be served immediately, hot, while it’s still creamy. Portion directly from the pan. For those who want extra pepper or parmesan, they can be placed on the table. Frequently asked questions How important is it not to use cream? There is no need for cream in this recipe; the beaten eggs with yolks provide all the sauce you need. Can I substitute the pancetta with another type of meat? Yes, you can use bacon or pancetta, but the taste changes slightly. Pancetta has enough fat to give flavor to the pasta. If I have leftover pasta, can I reheat it? Pasta with eggs doesn’t keep well for reheating; the texture changes. It’s best eaten fresh. Can the recipe be made with short pasta? Yes, but you lose a bit of the classic experience. However, the recipe still turns out okay with short pasta if you don’t have any others. Nutritional values Estimate per serving (for 4 servings): Calories: 550-600 kcal Protein: 28-30 g Fat: 26-28 g Carbohydrates: 55-60 g Values are approximate and may vary depending on the type of pancetta and pasta used. Egg pasta with pancetta is quite filling, so a serving is satisfying. Storage and reheating I do not recommend storing or reheating this carbonara. The eggs become dry and the pasta sticks together. However, if you have a little left, keep it in the fridge until the next day and heat quickly in the pan, but the texture will not be the same. It’s best to make just what will be consumed right away.

Carbonara Pasta

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