Authentic Pasta Carbonara Recipe

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Authentic Pasta Carbonara Recipe
Authentic Pasta Carbonara Recipe photo by Taste of Home
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Authentic Pasta Carbonara Recipe

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I learned on my culinary internship in Tuscany that real Italian cuisine is simpler than you think! This carbonara is quick, simple and delicious, just the way they like it in Italy. —Lauren Brien-Wooster, South Lake Tahoe, California
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 1 package (1 pound) spaghetti or linguine
  • 6 bacon strips, chopped
  • 1 cup fresh or frozen peas
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons grated lemon peel
  • 2 large eggs, lightly beaten
  • 2 tablespoons minced fresh parsley
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Additional grated Parmigiano-Reggiano cheese, optional

Directions

In a large saucepan, cook pasta according to package directions for al dente. Drain pasta, reserving pasta water; keep pasta warm. In same pot, cook bacon over medium heat until crisp, stirring occasionally. Add peas; cook until just heated through.
Add pasta to pot; toss to combine. Stir in remaining ingredients, adding enough reserved pasta water for sauce to reach desired consistency. If desired, serve with additional cheese. Yield: 8 servings.

Test Kitchen Tips
  • The heat of the pasta cooks the eggs, but they may not reach 160°, the temperature at which they're considered safe to eat. To prevent food-borne illness, you can use pasteurized eggs.
  • Pancetta is the preferred ingredient of choice for true Italian carbonara but it can be a little hard to find, which is why we called for bacon. If you can get pancetta your carbonara will be all the better for it.
  • Originally published as Authentic Pasta Carbonara in Taste of Home April/May 2017

    Nutritional Facts

    1 cup: 353 calories, 12g fat (4g saturated fat), 65mg cholesterol, 326mg sodium, 46g carbohydrate (3g sugars, 3g fiber), 14g protein.

    • 1 package (1 pound) spaghetti or linguine
    • 6 bacon strips, chopped
    • 1 cup fresh or frozen peas
    • 2 tablespoons lemon juice
    • 1-1/2 teaspoons grated lemon peel
    • 2 large eggs, lightly beaten
    • 2 tablespoons minced fresh parsley
    • 1/2 cup grated Parmigiano-Reggiano cheese
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • Additional grated Parmigiano-Reggiano cheese, optional
    1. In a large saucepan, cook pasta according to package directions for al dente. Drain pasta, reserving pasta water; keep pasta warm. In same pot, cook bacon over medium heat until crisp, stirring occasionally. Add peas; cook until just heated through.
    2. Add pasta to pot; toss to combine. Stir in remaining ingredients, adding enough reserved pasta water for sauce to reach desired consistency. If desired, serve with additional cheese. Yield: 8 servings.

    Test Kitchen Tips
  • The heat of the pasta cooks the eggs, but they may not reach 160°, the temperature at which they're considered safe to eat. To prevent food-borne illness, you can use pasteurized eggs.
  • Pancetta is the preferred ingredient of choice for true Italian carbonara but it can be a little hard to find, which is why we called for bacon. If you can get pancetta your carbonara will be all the better for it.
  • Originally published as Authentic Pasta Carbonara in Taste of Home April/May 2017

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    Reviews forAuthentic Pasta Carbonara

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    MY REVIEW
    i_like_pie User ID: 1201160 268713
    Reviewed Jun. 29, 2017

    "I cooked the pasta in one pot and the bacon in another skillet at the same time to save time, and it seemed to work OK. I added the peas per the recipe, then drained the pasta, saving the water, and put it and the bacon and peas all back in the larger pot. I then followed the rest of the recipe, except I left out the peel and parsley since I didn't have it on hand. It was really enjoyable and overall pretty easy."

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