The famous Italian pasta carbonara is one of the most popular dishes in Italian cuisine. It’s quick and easy to prepare, making it perfect for breakfast, lunch, or dinner. The classic carbonara recipe consists of spaghetti with thin slices of bacon, topped with a sauce made from eggs and cheese.
Italian chefs emphasize that authentic carbonara is made without the cream we’re used to, relying solely on egg yolks. The only permitted ingredients are cured pork jowl, Parmesan cheese, and freshly ground black pepper. AdmiGram.com has prepared several recipes for you to make the most delicious carbonara.
Pasta carbonara: 5 classic recipes
Authentic classic carbonara
© Alpha / Flickr
Ingredients:
- Spaghetti — 200 g (7 oz)
- Pancetta or bacon — 100 g (3 oz)
- Parmesan cheese — 60 g (2 oz)
- Eggs — 3
- Olive oil — 1 tbsp
- Salt, pepper — to taste
How to cook:
Bring a large pot of water to a boil and add the spaghetti. After 2 minutes, add salt to the water; it should be quite salty. Cook the spaghetti according to the package instructions, usually 7-10 minutes. While the spaghetti cooks, heat a pan over medium heat and add the olive oil. Dice the pancetta or bacon into small cubes or strips, and cook them in the pan for 3-5 minutes.
Once the meat is browned, remove the pan from the heat and cover. Grate the cheese finely. In a bowl, crack the eggs, separating one yolk, which you might place on top of the finished dish. Add the cheese, pepper, and mix well. By now, the spaghetti should be cooked. Drain the pasta, reserving a cup of the cooking water.
Transfer the pasta to the pan with the bacon and toss, preferably with kitchen tongs. Quickly add the egg and cheese mixture, stirring fast to create a sauce that coats the spaghetti. If the sauce is too thick, add a few tablespoons of the reserved pasta water and mix again. Serve immediately.
Spanish carbonara with sauce
© Roger Ce / Unsplash
Ingredients:
- Spaghetti — 200 g (7 oz)
- Parmesan cheese — 60 g (2 oz)
- Mayonnaise — 1 tbsp
- Hot chili sauce — 1 tbsp
- Garlic — 2-3 cloves
- Parsley — a small bunch
- Salt, pepper — to taste
How to cook:
Spanish carbonara is the simplest to prepare, but that doesn’t make it any less tasty. Quite the opposite. Cook the spaghetti in salted water, but not to al dente; let them cook until fully tender, usually about twice the time suggested on the package (15-20 minutes).
Meanwhile, chop the garlic, grate the Parmesan, crush the garlic, and mix it with mayonnaise and chili sauce. Once the spaghetti is cooked, they should be soft but firm. Mix them with the prepared sauce and serve immediately. Garnish with chopped greens.
French carbonara with bacon, cream, and garlic
© Shenghung Lin / Flickr
Ingredients:
- Spaghetti — 200 g (7 oz)
- Bacon — 100 g (3 oz)
- Parmesan or hard cheese — 60 g (2 oz)
- Eggs — 2
- Cream — 60 g (2 oz)
- Olive oil — 1 tbsp
- Garlic — 4 cloves
- Salt, pepper — to taste
How to cook:
Many carbonara lovers note that adding cream and garlic creates a richer and smoother flavor. This version is very popular in France. Boil the spaghetti in salted water according to the package instructions. Meanwhile, fry the sliced or diced bacon in a wide pan.
In a large bowl, separate the yolks from the whites (only yolks are needed), mix them with the cream, and add the grated cheese and pepper. By now, the spaghetti should be done.
Chop the garlic quickly and add it to the pan with the bacon. Drain the spaghetti and add it to the pan. Pour in the cheese and egg mixture, mix well, and cover to let the flavors meld. Serve after 2-3 minutes.
American carbonara with zucchini and salmon
© yoppy / Flickr
Ingredients:
- Spaghetti — 200 g (7 oz)
- Salmon (or tuna, hake, pollock) — 100 g (3 oz)
- Zucchini — 60 g (2 oz)
- Cheese — 60 g (2 oz)
- Wheat flour — 30 g (1 oz)
- Cream — 60 g (2 oz)
- Olive oil — 1 tbsp
- Garlic — 4 cloves
- Salt, pepper — to taste
How to cook:
As with many classic dishes, carbonara has transformed over time and across regions. Slice the zucchini into thin rings, coat them in flour, and place them in a pan with hot olive oil.
Meanwhile, cut the fish fillet and garlic into small pieces, add them to the pan, cover, and let simmer on medium heat for 15 minutes, stirring every 5 minutes. While everything simmers, boil the spaghetti.
Once cooked, drain and add to the pan, mixing all ingredients well. Let it simmer under the lid for 2-3 minutes, then grate the cheese and mix it with the cream. Plate the carbonara and drizzle with the cheese-cream sauce.
German carbonara with ground pork
© kaizen.nguyễn / Flickr
Ingredients:
- Spaghetti — 200 g (7 oz)
- Ground pork — 200 g (7 oz)
- Fresh tomatoes — 100 g (3 oz)
- Onion — 100 g (3 oz)
- Garlic — 4 cloves
- Salt, pepper — to taste
How to cook:
Germany is a practical country, and their carbonara reflects this with a hearty version. Boil the spaghetti in salted water until fully cooked, about 15-20 minutes. Meanwhile, fry the ground pork, sliced tomatoes, and onions in a pan for about 20 minutes.
Once the spaghetti is cooked, drain and add it to the pan, mixing well. Let it simmer under the lid for another 5 minutes, then add the crushed garlic and mix thoroughly. Serve hot.
image on top: Roger Ce / Unsplash
