Stop ordering carbonara at the restaurant! Make this creamy Italian classic in a few easy steps at home.
Anne Burrell demystifies a comfort food favorite—spaghetti carbonara with pancetta.
Anne Burrell shows us how to make spaghetti carbonara in a few easy steps.
First off, spaghetti carbonara is NOT fettuccine alfredo with bacon (no matter how delicious that sounds). The main difference being that spaghetti carbonara does not have a drop of heavy cream in the sauce. So despite its creamy nature, it skips the fat from cream.
Now that we have that straight, the rest is easy! Start your pasta cooking in salted boiling water and render your pancetta in a separate pan. In another bowl, mix together your eggs, Parmesan, Pecorino and freshly ground black pepper. Set this mixture aside.
Drain your pasta once cooked and add to the pan with pancetta. Next, slowly incorporate your eggs-cheese mixture. Stir to coat all the noodles.
One word of warning that Anne offers, though. Make sure you don’t overcook your noodles, or else you’ll end up with scrambled eggs instead of creamy delicious sauce!
Serve in bowls and garnish with scallions. It’s an instant Fall classic!
Spaghetti Carbonara Ingredients:
- Salt
- 2 tablespoons olive oil
- ¾ cup pancetta, cut into ¼ inch dice
- 1 pound spaghetti
- 8 large eggs
- ½ cup grated Parmesan
- ½ cup grated Pecorino
- Freshly ground black pepper
- 4 scallions for garnish
