Viva Italia! Spaghetti Carbonara – Yevgeny Klopotenko’s Homemade Recipe
Preparation Time: 20 minutesServings: 2Complexity: Moderate
Oh, Italy! It’s almost as beautiful as Ukraine. Both countries captivate, inspire, and make you fall in love with their rich cultures and culinary traditions. Take spaghetti carbonara, for instance—a dish that is simple yet refined, rich yet aromatic, soft yet full of character. It’s a testament to how talented people can create something extraordinary from everyday ingredients: pasta, bacon, eggs, aged cheese, spices, and a touch of oil. What could be simpler, and what could be tastier? Perhaps only our dumplings with pumpkin or a hearty bowl of borscht. In this way, we Ukrainians are very much like the Italians.
What You Should Know About Spaghetti Carbonara
Spaghetti carbonara is a very versatile dish, open to interpretation. Although traditionalists initially resisted any deviations from the original recipe—made with pecorino Romano sheep’s cheese and guanciale (cured pork cheeks)—over time, even the Italians have come to embrace various adaptations, though always with a discerning palate.
Pasta carbonara, like any culinary masterpiece, has a life of its own. It invites creativity, and that’s part of its charm. Whether made with or without cream sauce, with spaghetti or another type of pasta, or with bacon, pancetta, or guanciale, each version has its own unique appeal.
However, some elements are non-negotiable for a true carbonara: high-quality durum wheat pasta cooked al dente, aromatic aged hard cheese, simmered bacon or an Italian equivalent, and a dash of inspiration, along with spices and fragrant olive oil. These are the ingredients that make this dish truly special.
I must confess, I have my own version of pasta carbonara. It’s been my go-to recipe for so many years that I decided to share it with you just as it is, rather than reinventing the wheel. I’m sure you’ll love it! That said, I also appreciate the original carbonara recipe without cream, featuring pecorino and guanciale. So, save all the recipes and enjoy cooking!
How to Make Spaghetti Carbonara
Ingredients
- 250 g spaghetti
- 100-150 g bacon
- 50 g Parmesan cheese
- 50 g white onion
- 1 egg
- 50 ml cream (30-33%)
- 20 g parsley leaves
- 2 cloves garlic
- 2 tbsp olive oil
- 20 g salt (to taste)
Spaghetti Carbonara: Step-by-Step Recipe
Step 1: Prepare the IngredientsStart by cutting 100-150 g of bacon into small pieces, or use ready-made slices. Crush 2 cloves of garlic with a knife, and finely dice half of a white onion. Heat a pan with 1 tbsp of olive oil and sauté the garlic for 1 minute. Add the bacon, followed by the onion, and fry everything together for a few minutes until the bacon is crispy and the onion is translucent.
Step 2: Make the SauceIn a bowl, combine 1 egg and 50 ml of cream. Mix well until the mixture is smooth and uniform. Pour this mixture into the pan with the bacon and onions, and immediately remove the pan from the heat to prevent the egg from curdling.
Step 3: Cook the SpaghettiBring 2 liters of water to a boil, adding 20 g of salt and 1 tbsp of olive oil. Cook 250 g of spaghetti for about 7 minutes, until al dente. Drain the pasta, reserving 1-2 tbsp of the cooking water to add to the sauce for extra moisture and flavor.
Step 4: Combine and ServeToss the cooked spaghetti with the sauce, ensuring that the pasta is well coated. Grate 50 g of Parmesan cheese over the top, add pepper to taste, and sprinkle with 20 g of chopped parsley leaves. Serve warm, perhaps with a glass of dry Italian wine for the full experience.
Cooking is easy!