🍝 Absolutely fail-safe Carbonara - only eggs

I've always liked carbonara, and I was a bit surprised to learn later on that the original Italian recipe uses no cream but only eggs. Normally the recipe uses guanciale or pancetta but finding either in this time of quarantine has proved impossible so I just used plain old bacon. This also includes my canonical method for cooking bacon. 🇮🇹🍝

Pasta alla carbonara is a recipe of Roman origin, traditional and always delicious. Preparing a good carbonara is quick and easy, let's see how to do it.

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.

This is what I can call a cupboard recipe. One day I had spare pasta and hungry and all I had were some eggs, cheddar, and canned tuna. And knowing that aunthentic carbonara means no cream, I knew I was onto something and bam! It worked.I hope you enjoy this carbonara recipe as much as I and my family did.

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.

Carbonara and homemade garlic bread.

I was very surprised with the difference when I ate pasta carbonara in Italy.Who first added cream, the Americans? Or the Japanese?Anyway, this classic recipe is really simple and has a rich taste.■ Boiling in well-salted water will result in a chewy texture very much like the pasta cooked in a professional kitchen.It's not effective to season the sauce after transferring the pasta to the pan and pasta will become overcooked in the process.■ If the eggs don't coat the pasta well due to low heat, heat a frying pan, remove from heat, add the pasta in Step 7, and toss well to blend everything. Recipe by pogue

From Lazio, the classic Carbonara recipe! Who could say no to this dish?

Today is "Carbonara Day," so I made carbonara for lunch, my way, but still delicious.

I couldn't forget the taste of tomato carbonara that I ate at a restaurant.This is the tomato added version of my recipe "With Milk & Whole Egg Easy Carbonara," Check this recipe too! Recipe by mgmilk

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.

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

This tastes like restaurant quality carbonara!Though it's really easy to make, the taste of this dish is actually more appealing than the fact that it can be made in no time.● To prevent the eggs from being heated, be sure to add the ingredients order.● Since the pasta will also go into the bowl, use a large one.If you don't have a large bowl, sauté the bacon in a large frying pan, remove from heat, then go on to Step 2. You can add milk or coffee flavored milk! Recipe by Manarisa mama

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.

My love for pasta knows no limits and carbonara has to be one of my fave pasta dishes. Maybe it'll because its the only dish that lets you go crazy with the black pepper 🖤

I used the basics that I learned in an Italian cooking class, and adjusted the ingredient amounts.Steps 7-9 take a bit of getting used to. Evaporate the water by tossing the pasta in the pan. The egg will harden if you overcook it, so be careful. I posted a separate recipe for the homemade pasta, so check that out as well. Recipe by hiro51094

This is not the original carbonara recipe but a springtime vegetarian variation. The beauty of this carbonara is that you can change the vegetables according to the season: artichokes or fava beans in spring, zucchini in summer, mushrooms in fall.

https://wp.me/pbsnWY-5w4A classic Italian pasta dish—maybe the most famous in the world—here in our gluten-free version: Gluten-Free Spaghetti alla Carbonara!Sometimes, there’s nothing better than treating yourself to a delicious, comforting meal—one of those dishes that instantly lifts your spirits. This is exactly that kind of dish. Easy, quick, and flavorful, now in a gluten-free version.It’s a rich, tasty dish that’s not too complicated. The creaminess of fresh egg yolks, the bold, salty flavor of Pecorino Romano, and the crispiness of guanciale—what more could you want? This dish satisfies all the senses: it looks beautiful, tastes savory and creamy, and with every bite, it reminds me of my childhood... my grandmother, and later my mom, would make this for me whenever I was feeling down. In short, it’s the ultimate comfort food!It may be a simple dish, but that’s exactly what makes it so fantastic!See you in the next recipe!Pierre and Vivy

This is a great alternative to traditional carbonara with spaghetti noodles! I also added spinach, onions, julienne carrots, julienne broccoli stalk, and mushrooms to mine. Feel free to make it your own and add whatever veggies you desire.

This recipe includes a tip I picked up a few years ago, which keeps the eggs from scrambling accidentally. The result is a smooth, rich sauce without lumps.

Spaghetti Carbonara

Was curious of how to make carbonara sauce, so this is it.

This is a special recipe developed by carbonara lovers: me wishing for pasta once a week and my husband who used to work at a pasta chain restaurant.Be sure to remove the pan from heat when pouring the sauce into the pasta for a creamy texture. This will allow the eggs to cook very slowly when it hits the hot pasta but it’ll prevent the eggs from scrambling. For bacon, I recommend a block rather than thin slices. Garlic is optional but we prefer to use plenty, following advice given by my husband who worked in "Ninniku-ya Goemon" (a pasta chain restaurant named after “ninniku,” which is garlic in Japanese). Recipe by Hachan mama

I had a bunch of ingredients I needed to use up, so I tweaked my carbonara recipe.

A nice easy carbonara that tastes amazing!

I love pasta carbonara. This is the ratio I came up for the egg to cheese that I enjoyed the most. I prefer Romano to Parmesan due to the higher moisture content.

By far my family's favorite classic, Italian pasta!

This is the cheap version of creamy pasta carbonara. I came up with this recipe when I was a college student. A time when mozarella and parmesan are too expensive for a student's budget (^^)

Carbonara is my favorite dish and I want to eat it a lot at home! You can never cook too much as this can always make you or someone in the family want to have seconds.Be sure to remove the pan onto the damp cloth when pouring the sauce into the pasta. This will prevent the eggs from scrambling. Recipe by Babette29