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
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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
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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.
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