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I just love pasta that is flavorful and decadent. This Parmesan Spaghetti Carbonara is one of my favorite Italian spaghetti recipes because it is so simple and easy to make. It tastes fresh, creamy, and light without being saturated with cream – in fact, there is no cream in this recipe.

The first time I tasted Spaghetti Carbonara was in the early winter of 2019 when I visited Rome. Since then, I have been totally enamored with this dish, sometimes dreaming about it! Really. I hoped to find the best taste in Copenhagen, but the restaurants here served a version that was a bit too heavy due to the massive amount of cream. I prefer a lighter taste, so I experimented with ingredients and came up with this easy recipe.

PARMESAN CHEESE

Parmesan Cheese (also called Parmigiano-Reggiano) is the key ingredient to this recipe. Parmesan is a hard, granular Italian cheese that is made from cow’s milk. It is commonly used over pasta dishes, soups, risottos, and salads. I especially love the taste of Parmesan with eggs in Carbonara. You might also like my Simple Sauteed Zucchini with Parmesan Cheese opskrift.

BACON OR PANCETTA

Pancetta is a salty salami made of pork belly and is used in traditional Italian cooking. Bacon, which is also made from pork belly and is salt cured, is my preference when substituting for pancetta. Bacon gives a slightly smokier taste, but this does not distract from the other ingredients when combined.

EGGS

I am using 2 whole Eggs in this recipe to get to the best texture I like. I know that many recipes use only yolks, and I have also tried using 2 or 3 Egg Yolks, but I like a cleaner, finer taste. I definitely believe that using whole eggs is the best choice.

INGREDIENSER:

HOW TO MAKE THIS SPAGHETTI CARBONARA

1. Prepare the ingredients – Prepare the Bacon and Parmesan Cheese. Set aside.

2. Cook the Spaghetti noodles – Add Salt in a pot of boiling water, cook the Spaghetti to the al dente stage according to package instructions (7-9 minutes). Drain the Spaghetti noodles and reserve some of the cooking water.

3. Prepare the creamy mixture – Whisk the Eggs, Parmesan, and Ground Black Pepper in a bowl. Set aside.

4. Fry the Bacon – In a frying pan, add the Olive Oil, on medium-high heat, cook the Bacon until crispy.

5. Samle retten – Add the Spaghetti. Coat well with the Bacon for about 30 seconds. Turn off the heat. Add the Eggs and Parmesan mixture. Coat well with the noodles and add a little of reserved cooking water to get to a nice consistency!

6. Klar til servering – Before serving, add extra grated Parmesan Cheese, Ground Black Pepper, and freshly chopped Basil for garnish. Serve right away!

Spaghetti Carbonara with Parmesan cheese

Hainis tips

1. The Spaghetti Carbonara needs to be served immediately while it’s still warm. Otherwise, the Parmesan Cheese might really gum up the taste.
2. Before serving, you can also add a pinch of Salt and more Black Pepper to your taste.

I have served this Spaghetti Carbonara as an appetizer for my guests during dinner parties. They can’t believe the taste and texture and say that they have been spoiled. My goal is to satisfy my friends, indulge them, and leave them craving for more. The next dish is on its way.

Jeg håber du nyder at lave dette Parmesan Spaghetti Carbonara. It is especially good with a glass of white wine. You should definitely give it a try!

MORE FUSION SPAGHETTI RECIPES:

Sea Salt & Sichuan Pepper Chicken Broccoli Noodles

Kinesisk-koreansk krydret hvidløgsrejespaghetti

Miso svamp spaghetti i japansk stil

Sichuan-stil ost peber hotdog nudler

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