On this specialized website, we will present a series of carbonara sauce recipes for you to learn how to make them at home, ranging from the traditional Italian recipe to the typical recipe that we prepare in our country, which differs significantly from the original.
The carbonara sauce complements many dishes, so we’ll present a variety of recipes, each with its own preparation and ingredients, so you can choose which to prepare at any time.
It is a simple sauce that will not take you long to prepare, and it is a very useful sauce for preparing a lunch or dinner for the entire family. We hope you enjoy the recipes we’ve included below.
- 150 grams of fresh bacon
- 125 grams of grated pecorino or parmesan cheese
- 4 large eggs
- 4 cloves of garlic
- Ground black pepper
- Extra virgin olive oil
- We start by describing how to make authentic carbonara sauce, a geniuna sauce of Italian origin that is used in a variety of pasta dishes. This recipe makes enough traditional carbonara sauce for four pasta dishes. If you need a larger or smaller amount, use the same proportion of ingredients to keep the recipe the same. This carbonara sauce is typically served with pasta dishes, the most common of which is spaghetti, but it goes well with almost any type of pasta.
- We will begin by preparing all of the ingredients so that they are ready and available when we begin preparing the recipe. Peel the garlic cloves and cut them into thin slices, the finer the better, so that we can taste the flavor of the garlic mixed with the other ingredients without it being overpowering. It is best to leave eggs out of the fridge for a few hours before using them. Unless you bought it already cut into strips, cut the bacon into strips. Bacon is a high-calorie ingredient, so use caution when preparing it. If you can find -guanciale-, that's even better because it's what's used in the traditional recipe, though bacon is very similar.
- To begin making the classic carbonara sauce recipe,
- We'll heat a small amount of extra virgin olive oil in a pan, then add the chopped garlic and sauté it for a few minutes. When the garlic is golden brown, remove it from the pan and set it aside to use later. We're going to sauté the bacon strips in the same pan where we sautéed the chopped garlic. Brown it lightly on both sides, but not completely, so that it is crunchy but not raw. When the bacon is done, remove it from the skillet and set it aside for later use.
- You must now prepare a bowl in which to beat the eggs. There are several ways to make this traditional carbonara sauce, because in some parts of Italy, only the yolks of the eggs were used, while in others, the entire egg was used. Use whichever one you prefer, though it is true that when using the yolk without the white, the flavor it imparts to the pasta is more intense, so it is up to personal preference. When the eggs are well beaten, add the grated Pecorino or Parmesan cheese, a little freshly ground black pepper, and a pinch of salt, and beat until smooth. When you add the garlic and bacon to this mixture, you have a ready-to-serve carbonara sauce.
- If you intend to use the carbonara sauce,
- To serve with pasta, once the pasta is cooked and drained, add the already mixed sauce and stir well, as the heat from the cooked pasta causes the egg to solidify. That's how simple it is to make a rich traditional carbonara sauce. If you want to learn how to make other variations of the classic recipe, you can find them on this website.
Amount Per Serving Calories 411Total Fat 30gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 17gCholesterol 257mgSodium 1324mgCarbohydrates 4gFiber 1gSugar 0gProtein 30g