Here’s the proper way to make carbonara – before people started cheating by adding cream. It’s made using eggs and parmigiana reggiano which, when vigorously mixed with starchy pasta cooking water, forms a beautiful creamy sauce.
You’ll love how creamy and rich it tastes but you don’t get that weighed down feeling like you do after eating pastas made with loads of cream!
PRINT RECIPE: https://www.recipetineats.com/carbonara/
46 Comments
Thanks, this was so easy to do and was a hit with the family😊
JOKE. use right guanciale but too lazy to get PROPER cheese. Such disrespect. You ruined a good pasta dish
Just made this, family loved it!
Everything great… except for the garlic. No garlic on carbonara whatsoever!
Yummy food
Just made tonight for dinner. Family loved it and it was easy to make!
Toooop
Italia Italia ❤❤
i saw some people use only the yolk,not whole egg
can anybody(especially italians)say which is correct ??
It's too dry
I could have sworn I commented on this and said I would try it….can’t find my comment though!!
My best support for you. Keep it touch
No no no
Excelente ❤
Excellent and delicious 😋 😋
Thank you for a great recipe 🧡 love it
Is the pasta water was hot or cold?..
Authentic carbonara! Bella!
I made this for last nights tea and to was so easy, quick and delightful. The only ingredient I changed was i used smoked bacon. Thank you Tin Eats for another great dish.
Perfetta auguri
Bene! A parte l' aglio la ricetta è perfetta. E' difficile trovare fuori dall' italia una carbonara ben fatta. Di solito presentano cose terribili, con panna, funghi, e altri ingredienti strani
Non si vede tutti i giorni una asiatica che fa una discreta carbonara (a parte adesso l’aggiunta dell’aglio). Abbiamo visto spesso dei veri disastri sia dall’Asia che anche dall’America. Se certa gente nel mondo facesse la carbonara in questa maniera, non sarebbe male.
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i made this. I did not eat it. Would not try again
Best ever ❤ this is real Carbonara 😊
I've tried both, made both and I was initially disappointed that that I prefer the North American version with cream and garlic. However, I have to say, it tastes better, it has a smoother taste with much less of the oily finish too many traditional chefs end up with by drowning the creama by putting "all" the rendered oil back in. for me, it's too greasy /too dirty tasting that way.
Awesome recipe,wished i had seen sooner,love it!😂
까르보나라가 아니라 날계란 비빔국수네요. 근데 실제 없장들의 상당수가 저 따위로 만들테니 뭐…
Krótko, wyraźnie i bez zbędnych „smarków”!!! Dziękuję za przepis.
I undertsand evrything but how much water? For 1 serving
I stop watching after see the garlic 🧄
сирі яйця?
It's all about timing. I would not prepare it this way for a single serving. This is an expensive dish to use the exact ingredients. I had to use bacon and regular parm cheese. The big mistake of a small serving is to add water. If bacon is almost blackened the flavor is gone. the times I made this before was adding the mixture to the pasta and grease. I never had it turn to scrambled eggs. Following the above the water made it watery. It's simple but the difficulty is timing. No flavor using over cooked bacon. Not using the substitutes will put this well over $20 to make. Might as well get it at a restaurant.
I want to make this recepie today and i was worried for raw eggs because i had once Salmonella from them. But i think after i Google on internet that i will be covered using it as it is given. 😂 When cooking eggs: for immediate service, cook to a minimum temperature of 63°C (145°F) for at least 15 seconds.
The OG is actually made with pecorino romano
You have shown very well making a dish that can have otherwise some technical difficulties, like the heat of the pan when adding egg mixture. But no garlic, or parsley, and pecorino cheese please.
Eggs r still raw… not concerned about salmonella??
Thank you for your recipes. Definitely a 10!
Its not authentic. The cheese to use is pecorino.
5 ingredients for a carbonara.
Pasta spagetti
Guanciali (cured pork cheek)
Pecorino (hard sheep milk cheese)
Egg
Freshly ground black pepper.
Stick to original recept. Carbonara is original poor people food from people who worked in the mine .
Nahhhh god bless!!!!
Only one full egg. The rest should be just egg yolk
do you think i could freeze this and save it for a few nights? or would you recommend eating straight away
sigma