Mom's Famous Spaghetti Carbonara Recipe (6 Ingredients, 30 Minutes) by Ann Marie G. Halstead
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This time of year many of us have resolved to incorporate healthier habits into our lives, to commit to our health and wellness. This might involve drinking more water, regular exercise and/or eating more healthfully. Then there are those of us who are just happy to continue their love affair with ... bacon! This describes my husband and two sons well. While they mix healthier foods in with their bacon and pancetta, they sure do love their pork! I enjoy making pasta dishes, so spaghetti carbonara is about as crowd pleasing as dinner gets at my house.
Before we get to the delicious high-protein spaghetti carbonara recipe, you may be wondering what the difference is between regular bacon and pancetta. It’s actually quite simple: Bacon is cured and smoked while pancetta is cured and unsmoked. Both need to be cooked before you eat them. Bacon and pancetta are often used interchangeably in recipes, though it really should depend on whether or not you prefer a smoky flavor. My boys love a smoky flavor (my husband’s favorite way to cook is on his smoker!), so it’s pancetta for us with this spaghetti carbonara recipe.
Variation: Try this carbonara recipe with angel hair or fettuccine instead of spaghetti noodles.
I must say that I typically like my pasta recipes without pork, but I have to admit that this dish is very tasty. No one could ever love it more than my boys, of course, but it really is good, and fairly easy to make, too. My sons will tell you that the very best bite has some grated Parmigiano-Reggiano cheese on top (and not only mixed in with the other ingredients). Plus they get the health benefits of protein.
Buon Appetito, from my famiglia to yours!
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 16 ounces spaghetti
- 4 large eggs, beaten
- 1/2 cup heavy whipping cream
- 1/2 pound pancetta (or bacon), chopped
- 1 tablespoon garlic, chopped
- 1 cup grated Parmigiano-Reggiano cheese, plus more for serving
Here’s how to make it:
- Fill a sauce pot with water. Add a pinch or two of salt and bring to a boil. Add spaghetti and boil for about 8 minutes, or until al dente. Use a strainer to drain and set aside.
- In a medium bowl, season beaten eggs with salt to taste. Add the whipping cream.
- In a large skillet, cook the pancetta over medium-high heat until crispy, about 5 to 7 minutes. Transfer pancetta from skillet to paper towels to drain. Pour out all but 3 tablespoons of bacon fat. Add garlic, season with pepper, and sauté for 30 seconds. (For a vegetarian pasta, omit the pancetta.)
- Add the cooked spaghetti and crispy pancetta to the skillet and stir. Add egg mixture and stir quickly, until eggs thicken into a sauce (but don’t scramble!).
- Remove skillet from heat and add cheese. Mix thoroughly. (Fresh is always best when it comes to cheese, so if you can, grate your own.) If desired, garnish with parsley and/or sprinkle with additional grated cheese on top.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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