Easy Spaghettini Alla Carbonara


“When in Rome, do as the Romans” they say…. so here’s to an easy Spaghettini alla Carbonara dish! Last summer, my boyfriend and I travelled to lovely Italy only to fall in love with the traditional Italian tiramisù cakes, gelato, pizza and lastly, the famous pasta alla Carbonara. While we spent a week travelling to the beautiful cities across the country, it was in Rome where we discovered the cutest little Italian restaurant (not that they aren’t all cute) serving the best pasta alla Carbonara we had ever had. We tried the dish on several different occasions throughout our journey and this was definitely the number one hit.

The classic Italian dish contains just a few ingredients and takes little time to prepare. Cooking the pasta, carbonara’s rich, creamy pasta turns to a golden colour and the eggy sauce makes the pasta stick by each strand. And the smell – yum! – of freshly grated cheese and scattered bits of pancetta give it that perfect kick ready to excite your taste buds. This my friends — is pasta alla Carbonara for you.


The traditional recipe calls for spaghetti as the main pasta but I opted for spaghettini as a lighter alternative. You can also substitute the pancetta for bacon depending on what you have laying around in your fridge. Whip up this meal one evening for a quick family feast or leave it for the weekend for a nice candlelight dinner.

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So…as this classic recipe remains one of the most traditional dishes in Italy, many still wonder where the dish actually came from. Some say Carbonara takes after the name of coal miners around Rome because the specks of pepper in the pasta resembled coal dust. Others speculate the mix was invented in 1944 during the American occupation in Italy. Either way, the cheese, cream, eggs, cured pork, salt & pepper really bring your senses to say “clean that plate”. Buon Appetito!


Easy Spaghettini Alla Carbonara

Serves: 4

Prep time: 20 min.

Cook time: 5 min.

Ready in: 25 min.

What you’ll need:

  • 12 ounces of spaghettini
  • 4 egg yolks
  • 1 ½ cups cream, 15%
  • 1/3 cups parmesan cheese, grated
  • 100 grams of pancetta (from the meat deli, or opt for bacon instead)

How to make:

  1. Fill a pot full of water and cook the spaghetti according to the package ingredients. Meanwhile, heat a frying pan over medium heat and add the slices of pancetta (or bacon) until crisp. Remove from heat and transfer to paper towel to cool.
  2. In a separate bowl, mix the egg yolks, cream and parmesan cheese together in a measuring small bowl.
  3. Once the spaghettini has finished cooking, drain and add back to the pot. Add the egg mixture to the pasta and toss so it evenly coats the pasta. Turn the heat back on to medium and continue cooking for a few minutes or until the sauce starts to thicken. Add salt & pepper to taste.
  4. Remove from heat and serve with topped pancetta (or bacon) and extra parmesan cheese. For any leftovers, store in an air tight container in the fridge up to 5 days.


Recipe Inspiration: SavoryNothings


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