Pasta Carbonara

Traditional carbonara is made with just a handful of ingredients—cheese, bacon, garlic, eggs and heavy cream—yet this classic Roman pasta sauce can be tricky to prepare (the eggs create the cream sauce, hopefully without curdling it). For a super-classic version, stick to the basics with bacon or pancetta, garlic, Parmigiano-Reggiano cheese, large egg yolks and a dash of heavy cream. Carbonara is almost always served with spaghetti or linguine, but you can use whatever pasta you prefer. For a more unusual take on carbonara, try spinach fettuccine tossed with warm pasta and fresh baby spinach; you’ll get a vibrant, beautiful dish with some additional health benefits. Find these recipes and more in Food & Wine’s guide to carbonara.

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Summer Crab Carbonara with Lemons and Capers

Chef Williams’ method for carbonara allows you to hold the cooked pasta before adding it to the garlic–oil–pasta cooking liquid emulsion. It makes for a simple, creamy carbonara without the stress.

Calabrian Carbonara

Rating: Unrated
New York City chef Andrew Carmellini uses Calabrian 'nduja, the spicy, spreadable sausage, to bring loads of delicious heat and flavor to his silky carbonara. Slideshow:  More Pasta Recipes 

Carbonara Recipes

The Italian pasta dish carbonara traditionally includes eggs, bacon and cheese, but is easy to modify with additional ingredients and different types of pasta. Here, a few variations including a bucatini carbonara dish, a bacon and fresh pea spaghetti carbonara and a carbonara with fusilli.