Your rating
Not rated yet!
Modify
Pasta alla Carbonara with Fresh Parsley
Created by: Howcan Team
Ingredients
- 12 ounces of spaghetti
- 4 large eggs
- 1 cup of grated Pecorino Romano cheese
- 8 slices of pancetta or bacon, chopped
- 4 cloves of garlic, minced
- 1/4 cup of fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- In a large pot of boiling salted water, cook 12 ounces of spaghetti according to the package instructions. Drain well, reserving 1/2 cup of pasta water.
- In a small bowl, whisk together 4 large eggs and 1 cup of grated Pecorino Romano cheese. Set aside.
- In a large skillet, cook 8 slices of chopped pancetta or bacon over medium heat until crispy. Add 4 cloves of minced garlic and cook for an additional 1-2 minutes.
- Add the cooked spaghetti to the skillet with the pancetta and garlic. Toss to combine, then remove the skillet from the heat.
- Pour the egg and cheese mixture over the hot pasta, and quickly toss to combine. The heat from the pasta will cook the eggs, creating a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
- Season with salt and black pepper to taste, then sprinkle with 1/4 cup of fresh parsley and toss to combine.
- Divide the pasta alla carbonara among serving plates, garnish with additional grated Pecorino Romano cheese and fresh parsley, and serve immediately.
Pasta alla Carbonara is a classic Italian dish with a rich history. Legend has it that it was created by Italian charcoal workers, or carbonai, who used the few ingredients they had on hand to make a hearty meal. The dish hails from Rome, where it's said to have been popularized after World War II. The key ingredients are simple but crucial: eggs, Pecorino Romano cheese, pancetta or guanciale, and black pepper. The addition of fresh parsley adds a burst of color and a hint of freshness to the creamy, savory dish. Today, the best versions of Pasta alla Carbonara can be found in authentic Roman trattorias, where skilled chefs expertly balance the creamy sauce with al dente pasta and crispy pancetta. It's important to get the sauce just right, ensuring it's creamy and not scrambled, and to use high-quality ingredients for the best flavor. While some variations of the dish may include cream or onions, purists argue that these additions detract from the dish's simplicity and purity of flavors. Whether you're in Rome or recreating the dish at home, the sprinkle of fresh parsley adds a delightful finishing touch to this timeless Italian favorite.
25 min
4
550 calories
Most popular recipes
Pistachio Kunafa
A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.
75 min
8
320 calories
Pistachio Kunafa with Creamy Ricotta Cheese
A delicious Middle Eastern dessert with a creamy twist
75 min
8
380 calories
Yogurt Covered Raisins
Delicious and healthy yogurt covered raisins make for a perfect snack or dessert.
70 min
4 servings
150 calories
Most recent recipes
Extra Rosemary and Garlic Braised Lamb Shank
Tender and flavorful lamb shanks braised with extra rosemary and garlic, perfect for a special dinner.
200 min
4
550 calories
Miso Glazed Eggplant with Bok Choy
A delicious and healthy Asian-inspired dish featuring miso glazed eggplant and bok choy.
40 min
4 servings
220 calories
Grilled Swordfish with Pineapple Salsa
This grilled swordfish with pineapple salsa is a perfect combination of savory and sweet flavors, making it a delicious and refreshing dish for any occasion.
25 min
4
320 calories