Springtime Spaghetti Carbonara Recipe (2024)

Ratings

4

out of 5

3,106

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Barbara

Make sure to temper the eggs with a ladle of pasta water to prevent them from scrambling on the pasta

jdlapko

I followed the recipe to the letter. There is way too much pasta for the amount of vegetables. The egg sauce turned out fine, it was just very, very bland. An entire pound of pasta totally overwhelms the amount of vegetables and the bacon was barely noticeable. I think it's salvagable, I will probably try it again but make those adjustments.

LaurenE

We've made this twice now - the 1st time it was MAGIC - we made it to the letter, but with only 12 oz of pasta w/small eggs. The 2nd time we used the whole lb of pasta, and even though we doubled the asparagus it was way too much. We also had our bowl too hot and the egg cooked too much.

Next time:
- 12oz pasta
- double all the veg
- only mildly heat the bowl it's put in

Worth the effort - I can't describe how perfect it was the first time! Restaurant quality!

Deb

It helps to have the "large serving bowl" heated before you dump everything into it. I fill it with hot hot water, which of course I pour out just before the bowl is needed.

Adrienne

I learned classic Carbonara from one of my Italian friends who made it as his Mom used to make it. He used freshly grated nutmeg to spice up the sauce. I think it makes all the difference between bland and something really good.

Meta

You would have to use 4 times as much bacon, peas, and asparagus to get it to look like the picture. Given the suggestions below, I would add up it to at least 4 slices of thick bacon, 1 cup frozen peas (which you don't have to blanch first), and 1/2 lb of asparagus. The number of eggs is correct. May also want to save some of the pasta cooking water and add it necesseary.

Susan

This is delicious. The note from one reviewer about tempering the eggs to prevent them from scrambling was really helpful. I also prefer this with pancetta instead of bacon and fusilli instead of spaghetti (and I definitely don't use the whole pound of pasta)—makes it easier to distribute the pancetta and veggies.

A

I agree wth most of the comments so far - too much pasta, use pancetta instead of bacon, temper the eggs, warm the bowl, etc. I'd like to add the following suggestion:

Put the sauce in the bowl first, dump the hot pasta on top of it, then do the tossing and mixing.

Suzanne Douglass

I mixed together the eggs, the cheese and a pinch of nutmeg but did not use any milk. I did add a bit of the pasta water to this mix to temper it, as recommended by others. No curdling - hurray! I had some lovely fresh chanterelles, so I added those as well, after sauteing them for a couple of minutes in butter. My grandson was disappointed I hadn't made more. That means it's definitely a keeper.

Anne L

Definitely half the pasta for the ratio of bacon, egg, and veg in this recipe. Also:
- sautéed half cup white onion in the bacon grease before adding peas and asparagus, which adds depth of flavor
- use pecorino Romano instead of parmasan for a much better complement to the smoky pork flavor
- certainly a good idea to temper egg mixture w water from pasta
- finally pepper: needs a robust amount of fresh black pepper ground to finish and mix well throughout

Nance Lodge

I’m curious...you used raisins instead of basil, cheddar instead of parmigiana, and only 1 egg. And you were surprised that it tasted strange? Thank you for the laugh!

Enid Coleslaw

I used frozen peas and sautéed them directly together with the asparagus - no need to boil them first. I set 7 minutes for the asparagus and put in the peas at the 4-minute mark.

Andy in Iowa

This recipe can turn out delish!! Read the comments before proceeding. Yes, significantly increase the bacon & veggies. Don't you dare cook or boil the veggies! Decrease the pasta by 20%. Save a half cup of pasta water to add back later to thin the sauce as needed. Classic carbonara needs a full cup of cheese (75% parm, 25% pecorino romano) along with a half cup of dry white wine (use Soave). Add a minced shallot to the bacon after the fat is rendered.
Yum!!

Phil

I made this per the recipie, very bland but good balance of textures. I’d suggest the following amends; - use fewer eggs (probably half) and only the yolks - more cheese, at least double- lots of black pepper - double the bacon - if using frozen peas, let them sit out and add to the sauté pan, skip the boiling step - season to taste but additional cheese should correct the lack of flavor Essentially, make a classic carbonara and add veggies. Pancetta > bacon

Sam

I used proscuitto instead of bacon because we had some on hand. It is not as fatty of a meat so I added some butter to the sauté pan so there would be enough oil to cook the vegetables. I also used less pasta to try to cut down on the carbs and I don't think the proportions of the recipe would have been as good had I used a whole pound. I used two whole eggs and three yolks plus 1/4 cup reserved pasta water for the sauce and to temper the eggs a bit. Sauce ended up nearly perfect.

Sebastian

This is delicious and easy. I made it with broccoli and asparagus. I boiled the broccoli for about 3.5 min before adding the asparagus for another 2 min. I didn’t have any bacon so just sautéed the veggies in butter. I used fresh thyme instead of basil, as that was what I had. I did need some salt and hot pepper for kick and I added some water from the pasta to make it even creamier. Excellent.

BlairIanF

16 Oz of pasta is 8 servings. If you use 4 servings (8 Oz) you get the right proportions of pasta and vegetables, but the reduced mass of pasta does not cook the eggs. The recipe might need to be rethought out.

Roberto Cipriano

I made this while settling into our new apartment (and kitchen) in Montpellier, France. We went to the farmers' market under the acqueduct and bought fresh, local everything, including cheese and pasta. I shelled my own peas for the first time since childhood. The flavors sang! Do what you can to get the freshest possible ingredients. This was fabulous.

MischZ

Used a whole bunch of asparagus, quadrupled the basil, doubled the peas, added a minced shallot to when the peas asparagus were sauteing, replaced whole milk with oat milk, topped with BOMBA Calabrian peppers pecorino and it was PHENOMENAL!

Lori Bartlett

Excellent recipe. I used only half the spaghetti and tempered the eggs before adding. Wonderful recipe, I will make it again.

Jane S

I'm giving this four stars based on the adjustments made after reading the cooking notes others had left. Used 8oz spaghetti and doubled the bacon, peas, basil and asparagus. A nice, lighter take on traditional carbonara perfect for a Spring weekday supper.

Miyo

Note to self: always read the comments by other cooks. Thank you all for a delicious supper because of your notes: halved pasta, doubled veggies, added diced onion, crisp bacon, both frozen and snow peas, some cherry tomatoes, lots of fresh basil. No milk. The TIME: more like 40” . Two of us were prepping/cooking. Still a tasty, spring supper!

Laurel W

Yum! Going into the regular Spring rotation. I used 1/2 lb spaghetti, 1 1/2 bunches asparagus, generous amounts of parm and pecorino, and 3 eggs, which I tempered by whisking in a stainless steel bowl held above the boiling pasta water for a minute or so. And bacon of course. Sublime! Used chives in place of basil, seemed more appropriate to the season. Skipped the milk.

Susan Pitcher

Drained the pasta (12 oz) into the big bowl pour the water out of the bowl. Instant hot bowl. Temper egg mixture and put pasta and egg simultaneously and stir immediately. Double the veggies, use frozen peas, pancetta--get a thick slice and dice. I chopped some beginning to get tired baby spinach and dropped it into the spaghetti for the last 45 seconds or so of cooking. Used pecorino romano which I generally prefer to parm, and put the nutmeg in the egg mixture. Loved it.

Elissa

Not sure why some people in the comment seem to have experienced problems with the recipe. It turned out REALLY GOOD—fresh and creamy! Just make sure to prevent eggs from scrambling.

Tom

I thought this was good and surprisingly light. I took others advice and doubled the asparagus and peas, I also tempered the eggs with pasta water and there was no curdling. I did use only two whole eggs and three egg yolks as five whole eggs seemed excessive. The result was a nice creamy sauce.

Susan

Added extra veggies as a previous reviewer suggested. After the first bit added extra cheese to combat the blandness.

Kate Kelly

Love everything about this recipe but the one thing I have done each time is use at least 3-4 times the bacon it calls for. I love bacon so I don’t mind letting it be a front and center part of the show next to the sweet peas and such!

Chef Carlos

Cut the recipe in half with 8 oz of pasta and lots of veggies. I used two large eggs tempered a bit with pasta water. The result was too eggy, not all of it incorporated into the pasta. So I recommend not tempering to get the correct consistency. I also recommend micro planing the Parmesan Reggiano. However, very tasty, if I make again I’ll use one large egg.

Camilla

Not bad! I wanted to freshen it up a bit more so I added a squeeze of lemon and topped with crumbled feta. Also had mushrooms in the fridge so I added that as well. I would make the sauce in a separate bowl first with some pasta water so you dont end up with scrambled eggs!

Private notes are only visible to you.

Springtime Spaghetti Carbonara Recipe (2024)

FAQs

What is the golden rule of cooking a carbonara? ›

Whisk Like You Mean It

You're using more egg yolks than whites here, which is what makes carbonara so rich and luxurious. But there's still two eggs-worth of whites in there. Whisking your eggs so that the whites are completely incorporated into the yolks will give your sauce a more uniform texture.

Which ingredient should never be used in traditional carbonara? ›

What not to put in Spaghetti Carbonara? Don't put garlic, cream, milk or butter. It is not needed. It is fine if you want to make a dish with those ingredients, but if you want to learn how to make this dish correctly, use only pecorino, eggs/egg yolks, black pepper, guanciale, and pasta water.

Why don t Italians use cream in carbonara? ›

Authentic Italian carbonara does not contain cream. The absence of cream in traditional carbonara is a matter of culinary tradition and the desire to preserve the simplicity and purity of the dish's flavors.

Do Italians put cream in pasta carbonara? ›

Should carbonara have cream? Typically carbonara sauce is only made of eggs, bacon, parmesan, olive oil, seasoning, and sometimes, vegetables. As for cream, Italians will tell you that is a big no no.

How to avoid scrambling eggs in carbonara? ›

Using a large mixing bowl and setting it over the boiling pasta water to create a makeshift double boiler helps prevent you from accidentally scrambling the eggs.

Why is garlic not allowed in carbonara? ›

My personal opinion is that garlic flavour does not fit with the egg nor the guanciale (pork cheek fat) flavour at all. Added: many Italians share my opinion. I'm not Italian, but adding garlic to Carbonara seems like a no-no to me too. You want a creamy bacon and cheese flavor, clean and simple.

Does carbonara use whole eggs or just yolks? ›

Traditional Carbonara is a pasta sauce that gets its famously smooth, silky texture from the special way eggs (with extra egg yolks added) are cooked in the hot pasta itself. There is also the addition of hard Italian cheeses like Pecorino Romano or Parmigiano-Reggiano that add to the smoothness.

Should there be garlic in carbonara? ›

Must-have ingredients

that there are only five ingredients: pasta, pork cheek, eggs, cheese and pepper. That's it. A real carbonara does not contain onion, garlic, or cream.

What's the difference between carbonara and Italian carbonara? ›

The Italian version doesn't use cream or ham. It is made with pancetta (pork belly meat that is salt cured, also referred to as Italian bacon), Parmigiano Reggiano or pecorino romano cheese, eggs, and black pepper—called the basics. The pork is fried in fat, usually olive oil.

Why is Italian carbonara so yellow? ›

As the fat renders, he removes some of the molten liquid with a spoon. The lean part of the meat ultimately caramelises and becomes a sort of "popcorn guanciale": crunchy outside and tender inside. His carbonara is very yellow in colour since he only uses egg yolks – one per 60g of pasta.

Are peas in carbonara authentic? ›

Peas don't detract from the dish in any way, other than smack the face of tradition. They lend color to an otherwise pale plate of pasta and give it a nice pop of sweetness. Not in an authentic carbonara. Peas can go quite well in a cream-based sauce.

What does authentic carbonara taste like? ›

It's sort of its own thing. Mostly it's salty, rich, peppery, and a bit smokey. It's such a simple recipe that you should taste the individual components; egg yolk, cured pork fat, salt, pepper, Parmigiano cheese.

What is a carbonara without meat called? ›

Pasta cacio e uova, or cas' e ova in Neapolitan dialect, is a simple Campanian dish that can be most easily summarized as "meatless carbonara." Like carbonara, cas' e ova features a silky, temperature-sensitive sauce made with eggs and a mixture of grated Parmigiano-Reggiano and Pecorino Romano that coats al dente ...

What does adding egg to carbonara do? ›

Because the eggs and cheese are now mixed together, they will both emulsify on contact with the starchy water, creating a smooth sauce. Transfer the pasta into the pancetta pan.

What is the trick about carbonara sauce? ›

Adding creaminess

Eggs are the main ingredients in the carbonara sauce and to make it seem creamy I use mostly egg yolks. It is the yolks that are responsible for the creaminess in the sauce and that luxurious feeling you get with each mouthful without feeling greasy.

Should the egg in carbonara be cooked? ›

Yes. The heat of the pasta and its cooking water warms the eggs just enough to change the combination of eggs, cheese, pasta water and fat from your guanciale into a delicious smooth sauce. If your pasta is too hot, it will cook the eggs, and you'll get curdled eggs and cheese on your pasta instead of carbonara sauce.

Do you put raw egg in carbonara? ›

What distinguishes carbonara from other pasta dishes is its technique of combining eggs, hard cheese, cured pork, and black pepper into a rich, silky sauce. This recipe calls for raw eggs that are gently cooked by the hot sauce. If you prefer, you can use pasteurized eggs instead.

Should you use whole eggs in carbonara? ›

Traditional carbonara sauce is made with whole eggs, not just the yolks. However, some recipes do call for just yolks. In the traditional recipe, the eggs are beaten together with grated Pecorino Romano cheese, black pepper, and sometimes a bit of Parmigiano-Reggiano cheese.

Top Articles
Banks Open Until 6Pm
Factorial Calculator
Golden Abyss - Chapter 5 - Lunar_Angel
Unit 30 Quiz: Idioms And Pronunciation
Top Scorers Transfermarkt
Nfr Daysheet
Kristine Leahy Spouse
7.2: Introduction to the Endocrine System
27 Places With The Absolute Best Pizza In NYC
Kagtwt
Best Suv In 2010
Letter F Logos - 178+ Best Letter F Logo Ideas. Free Letter F Logo Maker. | 99designs
The Cure Average Setlist
Plan Z - Nazi Shipbuilding Plans
Nevermore: What Doesn't Kill
Long Island Jobs Craigslist
Titanic Soap2Day
8005607994
Plaza Bonita Sycuan Bus Schedule
Teekay Vop
Southland Goldendoodles
Surplus property Definition: 397 Samples | Law Insider
Disputes over ESPN, Disney and DirecTV go to the heart of TV's existential problems
Urbfsdreamgirl
Accuradio Unblocked
O'reilly's In Mathis Texas
Enduring Word John 15
Jailfunds Send Message
Tracking every 2024 Trade Deadline deal
Albertville Memorial Funeral Home Obituaries
Tu Housing Portal
Planned re-opening of Interchange welcomed - but questions still remain
Robert A McDougal: XPP Tutorial
Craig Woolard Net Worth
R/Orangetheory
Advance Auto Parts Stock Price | AAP Stock Quote, News, and History | Markets Insider
Mumu Player Pokemon Go
The Best Carry-On Suitcases 2024, Tested and Reviewed by Travel Editors | SmarterTravel
Police Academy Butler Tech
Natashas Bedroom - Slave Commands
Dynavax Technologies Corp (DVAX)
2700 Yen To Usd
Qlima© Petroleumofen Elektronischer Laserofen SRE 9046 TC mit 4,7 KW CO2 Wächter • EUR 425,95
Lovely Nails Prices (2024) – Salon Rates
Setx Sports
Doe Infohub
Quaally.shop
Cch Staffnet
Random Animal Hybrid Generator Wheel
Devotion Showtimes Near Showplace Icon At Valley Fair
Terrell Buckley Net Worth
Selly Medaline
Latest Posts
Article information

Author: Geoffrey Lueilwitz

Last Updated:

Views: 6214

Rating: 5 / 5 (80 voted)

Reviews: 87% of readers found this page helpful

Author information

Name: Geoffrey Lueilwitz

Birthday: 1997-03-23

Address: 74183 Thomas Course, Port Micheal, OK 55446-1529

Phone: +13408645881558

Job: Global Representative

Hobby: Sailing, Vehicle restoration, Rowing, Ghost hunting, Scrapbooking, Rugby, Board sports

Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.