SPAGHETTI CARBONARA
Ready to take your pasta game to the next level? Enter Spaghetti Carbonara with Beef Bacon—a creamy, dreamy bowl of pure comfort with a bold, beefy twist! Imagine perfectly cooked spaghetti swirled in a rich, velvety sauce, topped with crispy, smoky beef bacon that makes every bite feel like a warm hug.
This isn’t just any pasta; it’s a flavor bomb! The creamy sauce clings to each noodle, while the beef bacon adds an extra dash of savory magic. It’s easy to make, but tastes like you’ve been in the kitchen all day—perfect for impressing your friends, family, or just treating yourself to a night of indulgence. So grab your fork, twirl it up, and dive into this mouthwatering, beefy take on an Italian classic!
WHAT IS SPAGHETTI CARBONARA?
Spaghetti Carbonara is a classic Italian pasta dish that’s famous for its rich, creamy texture and savory, comforting flavor. Traditional carbonara is made by tossing hot, al dente spaghetti with eggs, grated Pecorino Romano (or Parmesan) cheese, crispy pancetta or guanciale (Italian cured pork), and black pepper. You can also use beef bacon, which makes the pasta even better! The heat from the pasta gently cooks the eggs, creating a silky sauce that clings to every strand without using any cream.
The dish originated in Rome and has become beloved worldwide for its simple ingredients and big flavor. The combination of salty cured meat, sharp cheese, and creamy sauce makes it irresistibly delicious. Today, you’ll find creative variations that swap pancetta with ingredients like bacon, beef bacon, or even mushrooms for a vegetarian twist. It’s the ultimate cozy comfort food, perfect for a quick weeknight dinner or a special treat!
INGREDIENTS YOU NEED:
- Spaghetti
- Egg Yolks
- Pecorino Romano
- Black Pepper
- Beef Bacon
TIPS AND TRICKS FOR A SUCCESSFUL CARBONARA
1. Use Quality Ingredients
- Opt for good-quality cheese like Pecorino Romano or Parmesan for authentic flavor, and choose high-quality pasta for a better texture.
2. Prep Your Sauce Ingredients First
- Whisk the egg yolks and grated cheese in a bowl before you start cooking the pasta. This ensures everything is ready to go once the pasta is done, since carbonara comes together quickly.
3. Pasta Water is Key
- Save some of the pasta cooking water! It’s starchy and helps create a smooth, creamy sauce when combined with the egg and cheese mixture.
4. Get the Timing Right
- Work quickly after draining the pasta, adding it immediately to the egg and cheese mixture while it’s still hot. The residual heat will cook the eggs gently, creating that classic creamy texture without scrambling.
5. Control the Heat
- Avoid direct heat when mixing in the eggs. If the pasta is too hot or you’re using high heat, the eggs might scramble instead of turning creamy. Remove the pan from heat before combining the pasta with the egg mixture.
6. Add Pasta Water Gradually
- Pour in the reserved pasta water a little at a time while tossing, adjusting until you reach a silky consistency. The pasta water also helps the sauce cling to the noodles.
7. Serve Immediately
- Carbonara is best enjoyed fresh, as the sauce can thicken over time. Serve it right after tossing to get the perfect creamy consistency.
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SPAGHETTI CARBONARA
Ingredients
- 250 g spaghetti uncooked
- 2 egg yolks
- 1 cup pecorino Romano
- Black Pepper
- 3 large beef bacon pieces
Instructions
- In a pan, cook the beef bacon on both sides till slightly golden. Set aside and cut into small pieces.
- In a bowl, whisk in the cheese, egg yolks, some beef bacon and black pepper till creamy.
- In the same pan, add in the cooked pasta with some pasta water and mix it.
- Take off the heat and make sure that the pan is not too hot , just warm enough. Add in the egg paste and some pasta water. Work quickly and mix all together.
- Add in the chopped beef bacon and mix. Serve while warm!