Lemon carbonara is a lighter version of the classic carbonara. It's a dish that exudes freshness with its intense aroma of freshly picked lemons. This dish is perfect for those who love a warm meal that's also lighter and easy to prepare. It comes together in a flash.

This dish is easy delicious and easy to make. Pairs well with salad and garlic bread.

Usually, carbonara is made with cheese, black pepper, eggs, and panchetta (salted pork), but I decided to make it simply with things at home.I have listed an egg yolk, but you could also use a whole egg. However, make sure to use a small egg if you're using it whole.Adjust the amount of salt for the final seasoning, depending on the saltiness of the bacon. For 1 serving. Recipe by FarmersK

The popular carbonara is cooked with tons of butter, heavy cream and fat bacon, makes it super greasy and sticky. But do you know that the traditional Italian carbonara is cream free? It's much healthier but also rich in taste.

Easy and fast recipe when you don’t have much time :)You need to make sure pasta is still hot when you mix it with other ingredients to create a creamy sauce.Adapted from: simplyrecipes.com/recipes/spaghetti_alla_carbonara/#mycookbook

We had a potluck at work a couple of days ago and someone brought in a dish that they called carbonara. Now, I'm guilty of being an experimenter myself and making carbonara that's not really carbonara, at least traditionally speaking (see mushroom carbonara, recipe posted previously). But the potluck version was way, way, way out there. In fact, another coworker said it tasted like chicken soup. Which is...weird, but also accurate. The pasta was actually good; it just wasn't carbonara. Anyway, this motivated me to make my own version, sticking much more closely to the dish's roots. The one concession made, out of necessity because it's not a readily available ingredient around here, is the substitution of bacon for the traditional guanciale. Bacon's good, but it's not the same. Don't worry, though, because the pasta still turned out creamy and delicious.

A simple to make and tasty Italian dish that everyone can enjoy plus an alternative to the typical pasta with tomato sauce.

#myitalian #worldonplateCarbonara is an Italian pasta dish from Rome. The ingredients consist of pancetta / guanciale (or can be replaced with smoked bacon), egg / egg yolk mixed with hard cheese such as Parmesan or Pecorino Romano and black pepper. Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Which kind of pasta would you prefer?If you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel

When I eat at a restaurant, carbonara flavour is sometimes too strong or too weak, so I created this version to suit my taste.At stage 3, mix swiftly after you add the bacon and pasta.If you use pancetta, it will be more authentic.Adjust the amount of parmesan cheese to your taste. Recipe by bvivid

Refer to the video for tips!●If you think the thickness of the sauce is a little bit too watery, then it's perfect.●If the heat is too high, the eggs will become scrambled, so watch out! Recipe by Cooking S Papa

When I have egg yolks left over from making macarons or financiers, I often make this pasta.There may be many recipes for carbonara, but its difficult to make a smooth sauce using only eggs.I'm posting this recipe to record the flavor and small tricks that I use.The entire recipe are my tips.Work quickly from Step 11 onward.I recommended using a rubber spatula when mixing the ingredients in the bowl.The amount of salt added to the pasta water will affect the flavor, so it is very important. Recipe by *ai*

Less than a year ago, I posted a mushroom spaghetti carbonara on my Instagram. After discovering the math and science behind making a starchy pasta water during my Cacio e Pepe, I know I have to revamp this recipe. Hence the "2.0". Instead of mushrooms, I am using a very good quality chicken bacon for this version of carbonara.Traditionally, guanciale is used for carbonara. As you know, I do not consume pork, I have to improvise and use whatever ingredients necessarily. But if you are unlike me, please get your hands on some good quality guanciale. It will make a huge difference. One very important key note, do not, for the love of food, use any cream or extra cheese. The combination of egg and cheese is already enuff to make the sauce creamy, not forgetting the starchy pasta water.Pasta is very easy to make as it only uses a few ingredients. It is also very easy to screw things up with wrong techniques and extra unwanted ingredients. Less is always more when it comes to pasta and pizza. Because simplicity is the ultimate sophistication. For that extra oomph, I am using my cured egg yolks. You really have to give it a try.