Spaghetti Alla Carbonara

18 Ratings
  • 5 5
  • 4 1
  • 3 7
  • 2 4
  • 1 1

This updated take on the classic Italian-style dish, Spaghetti Alla Carbonara, uses pancetta and lemon zest for subtle bursts of flavor. 

Unknown origin, October 2006 (published)

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
6
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Ingredients

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.

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  • 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.

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Reviews (6)

18 Ratings
  • 5 5
  • 4 1
  • 3 7
  • 2 4
  • 1 1
Martha Stewart Member
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
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
10/14/2008
This is so easy and delicious. Don't forget to reserve some pasta water- it will be a bit dry.
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Martha Stewart Member
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
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
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.
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