Back to Spaghetti Alla Carbonara All Reviews for Spaghetti Alla Carbonara - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 6 spaghetticarbonara.jpg

Ingredients Ingredient Checklist Coarse salt 1 pound spaghetti 2 tablespoons extra-virgin olive oil 6 ounces pancetta, cut into 1/4-inch pieces 3 cloves garlic, finely chopped 4 large egg yolks 1/2 cup heavy cream 1/2 cup grated Parmesan cheese, plus more for garnish, if desired Freshly ground black pepper 1/4 cup chopped flat-leaf parsley Zest of 1 lemon (optional)

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 spaghetticarbonara.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

spaghetticarbonara.jpg

spaghetticarbonara.jpg

Ingredients

Ingredients

  • Coarse salt 1 pound spaghetti 2 tablespoons extra-virgin olive oil 6 ounces pancetta, cut into 1/4-inch pieces 3 cloves garlic, finely chopped 4 large egg yolks 1/2 cup heavy cream 1/2 cup grated Parmesan cheese, plus more for garnish, if desired Freshly ground black pepper 1/4 cup chopped flat-leaf parsley Zest of 1 lemon (optional)

Directions

Bring a large pot of water to a boil; add salt and spaghetti, and cook until al dente, according to package instructions. Reserve 1 cup cooking water; drain.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add pancetta and cook until golden, 6 to 7 minutes. Using a slotted spoon, transfer pancetta to a bowl.

Reduce heat to medium-low. Add remaining tablespoon oil, and heat until hot but not smoking. Add garlic, and cook until golden, about 3 minutes. Turn off heat.

Beat the egg yolks, heavy cream, and 1/2 cup Parmesan cheese in a medium bowl until combined. Add drained hot pasta and pancetta to skillet, and pour the egg mixture over. If pasta seems dry, add enough of the reserved cooking water to moisten. Season liberally with freshly ground black pepper.

Serve garnished with chopped parsley, additional cheese, and lemon zest, if desired.

Reviews (6)

 Add Rating & Review     18 Ratings   5 star values:        5    4 star values:        1    3 star values:        7    2 star values:        4    1 star values:        1

Reviews (6)

Add Rating & Review     18 Ratings   5 star values:        5    4 star values:        1    3 star values:        7    2 star values:        4    1 star values:        1

Add Rating & Review

18 Ratings 5 star values: 5 4 star values: 1 3 star values: 7 2 star values: 4 1 star values: 1

18 Ratings 5 star values: 5 4 star values: 1 3 star values: 7 2 star values: 4 1 star values: 1

18 Ratings 5 star values: 5 4 star values: 1 3 star values: 7 2 star values: 4 1 star values: 1

  • 5 star values: 5 4 star values: 1 3 star values: 7 2 star values: 4 1 star values: 1

    Martha Stewart Member     Rating: 1 stars       04/27/2018   This recipe is wrong! In real Italian Carbonara there aren’t: heavy cream, garlic, parsley and Parmesan: there is another cheese called “ Pecorino” ( it’s more savoury ) but If you don’t have you can put  

Martha Stewart Member     Rating: Unrated       10/15/2008   Carbonara is made with guanciale, the bacon from the jowels of the pig. Everything is added BEFORE the egg. The egg is added last then mixed in while removing the dish from the pan so it cooks quickly. Then add ther pepper  

Martha Stewart Member     Rating: Unrated       10/14/2008   This is so easy and delicious. Don't forget to reserve some pasta water- it will be a bit dry.  

Martha Stewart Member     Rating: Unrated       02/04/2008   Hi Martha! Being a nutritionist, i am really health conscious but i just love pasta alla carbonara..so intead of the thick cream, what can i use?  

Martha Stewart Member     Rating: Unrated       01/20/2008   Thickened cream should be fine. It's basically the same stuff. The trick is to whisk the mixture continuously to prevent lumps from forming. and don't forget to turn off the heat before you pour in the cream-egg mixture as failure to do so will result in clumping. Hope this helps!  

Martha Stewart Member     Rating: Unrated       12/26/2007   Hi Martha, im a fan who is based in Singapore. This carbonara is my first dish that i have tried and i encountered some problem.Im not able to find Thick Cream in our supermarket. So i have tried making this spaghetti using thicken cream. the gravy becomes lumpy and looks like scramble egg. Pls help. Is there alternative to thick cream? is thicken cream similar or should i add some water to it? Anxious fan.

    Martha Stewart Member

    Rating: 1 stars 04/27/2018

This recipe is wrong! In real Italian Carbonara there aren’t: heavy cream, garlic, parsley and Parmesan: there is another cheese called “ Pecorino” ( it’s more savoury ) but If you don’t have you can put

Rating: 1 stars

Rating: Unrated 10/15/2008

Carbonara is made with guanciale, the bacon from the jowels of the pig. Everything is added BEFORE the egg. The egg is added last then mixed in while removing the dish from the pan so it cooks quickly. Then add ther pepper

Rating: Unrated

Rating: Unrated 10/14/2008

This is so easy and delicious. Don’t forget to reserve some pasta water- it will be a bit dry.

Rating: Unrated 02/04/2008

Hi Martha! Being a nutritionist, i am really health conscious but i just love pasta alla carbonara..so intead of the thick cream, what can i use?

Rating: Unrated 01/20/2008

Thickened cream should be fine. It’s basically the same stuff. The trick is to whisk the mixture continuously to prevent lumps from forming. and don’t forget to turn off the heat before you pour in the cream-egg mixture as failure to do so will result in clumping. Hope this helps!

Rating: Unrated 12/26/2007

Hi Martha, im a fan who is based in Singapore. This carbonara is my first dish that i have tried and i encountered some problem.Im not able to find Thick Cream in our supermarket. So i have tried making this spaghetti using thicken cream. the gravy becomes lumpy and looks like scramble egg. Pls help. Is there alternative to thick cream? is thicken cream similar or should i add some water to it? Anxious fan.

All Reviews for Spaghetti Alla Carbonara

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Spaghetti Alla Carbonara

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest