Spaghetti Carbonara

Photo Credit: Big Bears Wife

The classic recipe for spaghetti caronara is one that has been around for a long time and can be included in the amazing food recipes file. The dish itself has been a staple on the table of Italian diners for a long time and it can be classified in the good home cooked meals file. Recipes for spaghetti caronara don’t stray much from the original because of the simplicity in the ingredients and the cooking. With so many amazing food recipes out there to choose from these simple and rustic ones like Angie’s recipe will bring the love back into the kitchen and take the stress out of making a great meal.When you look at good home cooked meals pasta dishes are usually on the list not only because of the simplicity in the preparing and cooking process but also for the many options that come when making them. You can have a blast with making the sauces and by the way sauces for pasta are a great way to incorporate veggies into the mix for those kids that would rather go without eating than actually consuming any type of vegetable. You can always, especially in tomato based ones, puree the veggies and mix them in the sauce. Remember you never heard it here.

Carbonara is an Italian Pasta dish from the Rome area based on eggs, cheese (parmesan or pecorino), bacon (guanciale or pancetta), and black pepper. Spaghetti is most often used as the pasta; however, fettuccini, linguini or most other pastas can also be used. The dish was created in the middle of the 20th century but smaller villages that might have made it prior to that but never shared it might debate that.The pork, bacon that is what pancetta and guanciale are, is cooked in a type of fat, which may be oil, lard or less frequently butter. The hot pasta, this is the secret to it, is combined with a mixture of raw eggs, cheese, and a fat (butter, olive oil, or more rarely cream) away from additional direct heat to avoid coagulating, cooking, the egg, either in the pasta pot or in a serving dish. The eggs should create a creamy sauce, and not curdle and overcooking will do this. Guanciale is the most commonly used meat in Italy, but pancetta and local bacon are also used depending on the cook. Recipes differ in the use of egg: some use the whole egg, others only the yolk, some a mixture. The egg is the binder that marries the pasta to the sauce and bacon.Cream is not common in Italian recipes but is often used elsewhere. The varieties you find in many recipes and restaurants in America mostly use cream. Garlic is similarly found mostly outside Italy but as most recipes go you can use whatever makes you happy.Thanks to Angie of Big Bears Wife Blog for her yummy Spaghetti Carbonara recipe. Once you make this dish it can be named with your own name since with a little touch of love it becomes yours. Bon Apetit. **

Nutrition Facts for: Spaghetti Carbonara From Big Bears Wife
Ingredients: Spaghetti, bacon, eggs, Parmesan cheese, pepper, fresh parsley, frozen green peas.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 6 servings.* Per serving: Calories 550, Calories from Fat 221, Total Fat 24.6g 38%, Saturated Fat 9.8g 49%, Cholesterol 235mg 78%, Sodium 1067mg 44%, Potassium 424mg 12%, Carbohydrates 46.8g 16%, Dietary Fiber 1.3g 5%, Sugars 1.6g, Protein 35.1g, Vitamin A 13%, Vitamin C 18%, Calcium 30%, Iron 23%

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