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.

Mamma Pina + GialloZafferanohttps://blog.giallozafferano.it/dulcisinforno/spaghetti-alla-carbonara/Note: Use 1 medium egg yolk per person plus 1 extra yolk; or 1 egg for every 3 1/2 oz of pasta.

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

#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

After a lot of experimenting, arrived at this recipe for the perfect cream free carbonara. Key is finishing the pasta in the skillet the pancetta was fried in. This makes it easier to add pasta water as needed since its never drained and prevents the eggs from solidifying

Sometimes you just need a carbonara—it's my favorite dish!

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 🖤

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.

Spaghetti Carbonara

Carbonara is a classic Roman dish made with simple, popular ingredients. There are many versions, from the most traditional to more creative takes. This version skips pecorino cheese, making it perfect for those who don’t like it (like me). Using Parmesan instead still gives you a delicious result!

Here’s a lighter version of zucchini carbonara without guanciale. It keeps the creamy texture of the traditional recipe but is more delicate.

Seafood Carbonara is a delicious dish that brings together flavors from both land and sea, combining fish and eggs for a great alternative to classic carbonara. I chose to make it with paccheri pasta (but long pasta shapes like spaghetti or linguine work just as well), and the result was truly excellent!