Italian pasta carbonara is one of the most beloved dishes in Italian cuisine. It’s quick and easy to make, which is why it works just as well for a weeknight dinner as it does for a lazy weekend lunch.
Traditionalists insist that authentic carbonara skips the cream most of us are used to, relying only on egg yolks for richness. The classic version calls for just three ingredients beyond the pasta: cured pork jowl (guanciale), Parmesan cheese, and freshly ground black pepper. AdmiGram.com has put together five delicious takes on carbonara for you to try.
5 Takes on Carbonara from Around the World
Authentic Classic Carbonara
© Alpha / Flickr
Ingredients:
- 7 oz (200 g) spaghetti
- 3.5 oz (100 g) guanciale or pancetta, diced
- 2 oz (60 g) Pecorino Romano or Parmesan cheese, finely grated
- 2 whole large eggs + 1 egg yolk
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Directions:
1. Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente (usually 7–9 minutes).
2. While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the diced guanciale (or pancetta) and cook for 3–5 minutes until the fat renders and the meat turns crispy and golden. Remove the skillet from the heat.
3. In a medium bowl, whisk together 2 whole eggs, 1 egg yolk, grated cheese, and a generous amount of freshly cracked black pepper until smooth. (Save the extra egg white for another recipe).
4. Drain the spaghetti, reserving about 1 cup of the starchy pasta water.
5. Transfer the hot pasta directly into the skillet with the crispy pork and toss well to coat.
6. Taking the skillet completely off the heat, slowly pour in the egg-and-cheese mixture, tossing rapidly with kitchen tongs so the eggs emulsify into a silky sauce without scrambling.
7. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it. Serve immediately topped with extra pepper and grated cheese.
Spanish-Inspired Carbonara with Spicy Cream
© Roger Ce / Unsplash
Ingredients:
- 7 oz (200 g) spaghetti
- 3.5 oz (100 g) Serrano ham or pancetta, diced
- 2 oz (60 g) Manchego or Parmesan cheese, finely grated
- 2 large egg yolks
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp mild chili sauce or smoked paprika (pimentón)
- Fresh parsley, chopped for garnish
- Salt and black pepper, to taste
Directions:
1. Cook the spaghetti in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
2. Heat olive oil in a pan, add the diced Serrano ham and garlic, and sauté over medium heat for 2–3 minutes.
3. In a small bowl, whisk together the egg yolks, grated cheese, chili sauce (or smoked paprika), and black pepper.
4. Add the drained hot pasta to the pan with the ham. Off the heat, pour in the egg-cheese mixture along with a splash of reserved pasta water, tossing quickly to create a smooth, warm sauce.
5. Garnish with fresh chopped parsley and serve right away.
French Carbonara (Bacon, Cream & Garlic)
© Shenghung Lin / Flickr
Ingredients:
- 7 oz (200 g) spaghetti
- 3.5 oz (100 g) thick-cut bacon, cut into lardons
- 2 oz (60 g) Parmesan or Gruyère cheese, finely grated
- 2 large egg yolks
- 2 oz (60 ml) heavy cream
- 1 tbsp olive oil
- 3–4 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Directions:
1. Boil the spaghetti in a large pot of salted water according to package directions until al dente.
2. Heat olive oil in a wide skillet over medium heat and fry the bacon lardons until golden and slightly crisp. Add the minced garlic during the last minute of cooking, stirring until fragrant.
3. In a bowl, whisk the egg yolks, heavy cream, grated cheese, and black pepper together.
4. Drain the pasta and add it to the skillet with the bacon and garlic.
5. Remove the skillet from heat, pour in the cream and egg mixture, and toss vigorously until the sauce coats the pasta smoothly. Cover for 1–2 minutes to set before serving.
American Seafood Carbonara (Salmon & Zucchini)
© yoppy / Flickr
Ingredients:
- 7 oz (200 g) spaghetti
- 3.5 oz (100 g) fresh salmon fillet, skinless and cubed
- 2 oz (60 g) zucchini, thinly sliced into rounds
- 2 oz (60 g) Parmesan cheese, grated
- 2 oz (60 ml) heavy cream or whole milk
- 1 tbsp all-purpose flour
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Salt and black pepper, to taste
Directions:
1. Lightly dredge the zucchini slices in flour. Heat olive oil in a skillet over medium heat and sear the zucchini until light golden brown.
2. Add the cubed salmon and minced garlic to the skillet. Cook gently for about 3–5 minutes until the salmon is cooked through and flakes easily.
3. Meanwhile, cook the spaghetti in salted boiling water until al dente and drain.
4. Whisk the grated Parmesan into the cream.
5. Add the hot pasta into the skillet with the salmon and zucchini. Pour in the cream and cheese sauce, gently tossing everything together over low heat for 1 minute until warmed through and combined.
German Skillet Carbonara with Savory Pork & Herbs
© kaizen.nguyễn / Flickr
Ingredients:
- 7 oz (200 g) spaghetti
- 7 oz (200 g) ground pork
- 3.5 oz (100 g) ripe tomatoes, diced
- 3.5 oz (100 g) yellow onion, diced
- 2 oz (60 g) hard cheese, grated
- 2 large eggs
- 2 cloves garlic, minced
- Salt, black pepper, and fresh chives, to taste
Directions:
1. Boil the spaghetti in salted water until al dente (7–9 minutes), then drain.
2. In a skillet over medium-high heat, brown the ground pork with the onions and diced tomatoes for 8–10 minutes until cooked through and juicy. Add the minced garlic in the final 2 minutes.
3. In a bowl, whisk the eggs with the grated cheese and pepper.
4. Reduce skillet heat to low, add the drained spaghetti to the pork mixture, then pour in the whisked egg and cheese mix.
5. Stir constantly off the heat for 1–2 minutes until a silky coating forms over the pasta and meat. Garnish with chopped fresh chives.
image on top: Roger Ce / Unsplash
