Authentic Pasta Carbonara




In this instructable, I will teach you how to make a delicious pasta Carbonara for 2, the authentic way.

(note: due to missing camera, the pictures used are not made by me.)

Step 1: Step 1: Mise En Place

You will need:

- about 250 gr. of pasta.

- 2 eggs

- 150 gr pancetta (italian bacon)

- olive oil(it is important that it is a good olive oil, because it will affect the taste alot.)

- 2 shallots (this is not one of the original ingredients of pasta carbonara, but it makes it taste a bit fresher)

- some parsley(around 4 tsp)

- around 120 gr. pecorino and/or parmesan cheese

- ground pepper and salt

Step 2: Step 2: Eggs and Cheese

First seperate the eggs, you will only need the yolk.
Then mix the egg yolk with the cheese.

Step 3: Step 3 : Cooking

First fill up a large pan with water and a few drops of olive oil, and let it boil.
Then add the pasta and let it cook for about 8 minutes. then take one out to check if the pasta is done. (the best way is to bite it.)
If not, let it boil for another minute or 2, and check again.
In the meantime, cut the bacon and shallots into small bits and fry them in olive oil.
When the bacon is done, add the parsley to the frying pan and stir it for about 30 seconds.

Step 4: Step 4: Finish

When the pasta is done, drain the pasta and add around 1.5 tablespoon of olive oil and mix it through.
now add the shalots, bacon and parsley, again mix it.

Last, add the egg/cheese mix to the hot pasta, and yet again, mix it.

Serve directly after adding eggs and cheese.

Note:  squeezing just a little bit of orange juice over the pasta will take the bitter edge off the cheese.



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    10 Discussions


    4 months ago

    The always controversial pasta recipe to the carbonara. No one better than an Italian to know the authentic recipe of the carbonara. Still, I love spaghetti a la carobonara and any of its different variants. Thank you for sharing your recipe


    5 years ago on Introduction

    Hi, I'm Antonio, an Italian who loves carbonara and I'm sorry to see that this recipe is totally wrong. I would say that eating this mixture of ingredients the night in your belly there will be battagle yards as the Colosseum in Rome.
    The peas then we got to do! ... therefore
    Spaghettil 350 gr. pork bacon (bacon otherwise) -150 gr. - Pecorino cheese (not formaggio parmigiano o altro) 100 gr.
    - Pepper to taste - Egg yolks 4 +1 whole

    To prepare spaghetti carbonara to put a saucepan containing plenty of water to boil, moderately salty again, in view of the fact that the pasta has a very tasty sauce with bacon and cheese. Meanwhile cut the bacon into small cubes or strips, put it in a pan without adding oil and leave it on the fire until the fat becomes transparent and slightly crisp, then remove from heat and let cool slightly.

    Meanwhile, beat the eggs in a bowl then add the cheese and ground pepper (to taste). Antonio

    Mix well all with the aid of a whip, then add the bacon.
    Dropped the pasta and when it is ready, without skipping over the fire, drain and pour into the bowl and mix it together with the previously prepared sauce. Serve the spaghetti carbonara immediately and if necessary add more cheese and black pepper.
    Excuse my correction and sorry my English I hope you do not prepare a ... pizza.
    Hello Hello from Italy Antonio


    8 years ago on Step 2

    No shallot and not parsley (at least, not in italian version),you can try with some milk mixed with eggs and cheese, it's an ancient trick of my grandma. Try also pasta alla GRICIA, it's like a poor kind of carbonara made without eggs, I hope you like it :)
    P.s. why you separate the eggs? it's the second time that I see this in a carbonara recipe, i write from Italy and i'd like to know, it's unsafe there eat it not cooked?

    1 reply

    I can answer 1 question. It is unsafe to eat raw eggs. It's a very slim chance ( like, 1/1,000 chance) of getting salmonella.


    8 years ago on Introduction

    Made this a few nights ago, and it was unbelievable! Quick, too. I see this becoming a busy day staple.


    9 years ago on Introduction

    Recipe sounds good, easy to follow.
    I'd disagree a bit on the oil though, because if you heat it up you lose flavour. High quality olive oil is best used cold.


    2 replies

    Reply 9 years ago on Introduction

    as you see in the last step, you add quite a bit of olive oil to the pasta after you've drained it, and if you use a lesser quality olive oil in that step, it does affect the taste alot.


    Reply 9 years ago on Introduction

    Oh yes, that's the cold-addition, it was just the pork-frying I was thinking of. (Man I'm hungry now...)



    9 years ago on Introduction

    With shallot (or onion) and parsley is not the "authentic" carbonara. I'm not saying the results aren't good, anyway! ;)

    1 reply

    Reply 9 years ago on Introduction

    you were right about the shallots, i've just been using shallots every time i make carbonara, and forgot to say that's not "the real way" to make carbonara.

    i'll make a small revision on the shallots, but parsley is just an addition, with or without parsley, it's both authentic.