Carbonara Sauce is an old family favourite and even older Italian classic. Although it seems to have been created during the second world war. It is one of the recipes that every cook should know for those what am I doing moments. This sauce is very simple but so full of flavour with the bacon, pecorino and parmesan cheeses. Added to spaghetti creates the famous Spaghetti Carbonara. Other “go to” recipes include Lasagna, Swedish Meatballs and Pork Stir Fry Noodles. However, if you want a slight change to the norm, add cooked chicken pieces in with the bacon. As with all pasta dishes, Carbonara Sauce must be eaten hot or the texture will not be right. The best time to add the cooked pasta is when al dente. Just drain, reserving half a cup of the cooking water and add to the pan.
Carbonara Sauce
Ingredients
- 220 g smoked back bacon cubed
- 4 large eggs free range
- 110 g Parmesan grated
- 110 g pecorino grated
- Extra Virgin olive oil
- salt to taste
- ground black pepper to taste
Instructions
- Add the oil to a large frying pan and place over medium heat.Extra Virgin olive oil
- Add the pancetta and fry for a few minutes, or until the meat is golden (but not too crispy) and has rendered its fat. Turn off the heat.220 g smoked back bacon
- In a bowl, whisk the eggs and the cheeses until well combined and season with a good amount of black pepper. The cheese is already salted.4 large eggs, 110 g Parmesan, 110 g pecorino, ground black pepper
- Return the pancetta pan to medium heat, and pour a little of the reserved pasta water into the pan.
- Stir in the spaghetti and leave the pan over the heat for a few moments to allow some of the water to evaporate and the pasta to absorb the flavours.
- Working quickly, take the pan off the heat and stir in the egg and cheese mixture, moving everything around until every strand of pasta is coated and the sauce has thickened.
- If it gets too clumpy, add another splash of cooking water to loosen it.
- Add more salt to taste and serve immediately.salt
20 comments
I use this dish so often just adapt them depending on what it’s going with.
The creamy texture is just right, and the use of smoked back bacon adds a more pronounced depth compared to traditional pancetta. The mix of Parmesan and pecorino cheeses creates a savoury, nutty flavour that pairs perfectly with the pasta.
The smoky bacon, cheesy goodness, and silky texture of the sauce made for a perfectly indulgent meal. The trick of tossing the egg mixture off the heat was spot-on to avoid scrambling the eggs. It’s a recipe that feels fancy but is so easy to prepare.
My only suggestion would be to include an optional garnish of parsley or lemon zest for added freshness.
The smoky flavour of the bacon is a game-changer, and the two-cheese blend adds a robust and creamy element to the dish. I appreciated how quick and straightforward the instructions were, though I’d might try adding a dash of nutmeg or garlic for an extra layer of flavour.
The smoky bacon added a beautiful aroma, and the blend of two cheeses made the sauce creamy and full of flavour. The technique of using pasta water to adjust the consistency was brilliant and worked perfectly.
It’s simple yet indulgent and a dish I’ll make often with all sorts of pasta and rice.
I love that it only takes a handful of ingredients but creates such a rich and satisfying meal. It’s definitely going to be made a lot in this house.
The smoky back bacon adds a unique twist to the traditional version, while the Parmesan and pecorino combination creates a creamy, tangy sauce.
The simplicity of the ingredients really allows the flavours to shine. The bacon’s fat renders wonderfully, creating a rich base, and the combination of Parmesan and pecorino gives the sauce a luxurious, cheesy finish.
While this Carbonara recipe captures the essence of the dish, I found it slightly too heavy for my liking. The combination of Parmesan and pecorino is delicious but very rich, and I think reducing the amount of cheese by just a touch might help.
A solid and delicious recipe for Carbonara lovers.
This was my first attempt at making Carbonara, and I’m thrilled with how it turned out. Perfect in a word.
The Carbonara Sauce is a pure classic, and this recipe truly does it justice. The blend of smoked back bacon and pecorino delivers a beautifully savoury depth, while the creamy texture of the egg and cheese mixture coats the pasta perfectly.
This Carbonara Sauce is sheer comfort in a bowl.
This Carbonara recipe is so satisfying and easy.
I was blown away by the richness of this Carbonara Sauce however, I would recommend serving it with a side salad to cut through the richness.
As a fan of authentic Italian dishes, I found this Carbonara Sauce absolutely delightful.
The trick of loosening the sauce with pasta water is an old trick that always works perfectly. A must-try recipe for pasta lovers
The Carbonara Sauce recipe is foolproof and utterly delicious.