Like many sacred Italian rituals, this dish’s origins may be traced back to the deli, but it has since been pasta-fied, fancified, fetishized, and elevated to the status of a national institution in Italy. Here are some must-try Carbonara Recipes!
Carbonara is a great example of how Italy and the United States share their cultures, since it may have come from the United States. Remember that the primary goal is a velvety smooth texture. Looking for the best carbonara recipe? Don’t bother looking any further. I took care of everything myself.
Linguine Carbonara
Eggs are the key ingredient in this popular Italian dish that’s quick and easy to prepare.
| Ingredient | Quantity |
|---|---|
| Linguine pasta | 400g (14 oz) |
| Bacon or pancetta | 150g (5 oz), diced |
| Large eggs | 3 |
| Parmesan cheese, freshly grated | 100g (3.5 oz) |
| Freshly ground black pepper | To taste |
| Salt | To taste |
| Olive oil | 1 tablespoon |
| Fresh parsley, chopped (optional) | For garnish |
Instructions:
- Cook Pasta: In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- Cook Bacon/Pancetta: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the bacon or pancetta and cook until crisp and golden. Remove from heat.
- Mix Eggs and Cheese: In a bowl, whisk together the eggs, Parmesan cheese, and a generous amount of black pepper.
- Combine Pasta and Bacon: Add the drained pasta to the skillet with the bacon or pancetta. Mix well to combine, ensuring the pasta is coated in the fat.
- Add Egg Mixture: Remove the skillet from the heat. Quickly add the egg and cheese mixture to the pasta, stirring rapidly to avoid scrambling the eggs. The heat from the pasta cooks the eggs, creating a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water until you reach the desired consistency.
- Serve: Season with salt and pepper to taste. Garnish with chopped parsley and extra grated Parmesan if desired. Serve immediately.
Tomato and Asparagus “Carbonara”
This easy 20-minute Tomato Asparagus Carbonara Pasta is the perfect spring-inspired carbonara recipe, featuring fresh cherry tomatoes, asparagus, and a deliciously creamy sauce.
| Ingredient | Quantity |
|---|---|
| Linguine or spaghetti | 400g (14 oz) |
| Asparagus, trimmed and cut into pieces | 200g (7 oz) |
| Cherry tomatoes, halved | 200g (7 oz) |
| Large eggs | 2 |
| Parmesan cheese, freshly grated | 75g (2.6 oz) |
| Garlic cloves, minced | 2 |
| Olive oil | 2 tablespoons |
| Salt and freshly ground black pepper | To taste |
| Fresh basil, chopped (optional) | For garnish |
Instructions:
- Cook Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- Sauté Asparagus and Tomatoes: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the asparagus and a pinch of salt, sautéing until just tender, about 3-4 minutes. Add the minced garlic and cherry tomatoes, cooking for an additional 2 minutes until the tomatoes are just starting to soften. Remove from heat.
- Mix Eggs and Cheese: In a bowl, whisk together the eggs, grated Parmesan cheese, salt, and a generous amount of black pepper.
- Combine Pasta with Vegetables: Add the drained pasta to the skillet with the asparagus and tomatoes. Toss well to combine.
- Add Egg Mixture: Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the pasta, tossing rapidly to coat the pasta without scrambling the eggs. The residual heat will cook the eggs slightly, creating a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Serve: Adjust the seasoning with salt and pepper to taste. Garnish with fresh basil and additional grated Parmesan cheese if desired. Serve immediately.
Pasta Carbonara Frittata
This Big Little Recipe uses the same ingredient list as classic spaghetti carbonara but reworks the quantities and technique, ending up with—ta-da!—a frittata.
| Ingredient | Quantity |
|---|---|
| Cooked spaghetti or linguine | 200g (7 oz) |
| Large eggs | 6 |
| Heavy cream or milk | 1/4 cup |
| Parmesan cheese, freshly grated | 1/2 cup (about 50g) |
| Cooked bacon or pancetta, chopped | 100g (3.5 oz) |
| Salt and freshly ground black pepper | To taste |
| Olive oil | 1 tablespoon |
| Fresh parsley, chopped | 2 tablespoons |
| Garlic cloves, minced | 1-2 |
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the frittata.
- Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, heavy cream (or milk), grated Parmesan cheese, salt, and a generous amount of black pepper until well combined.
- Add Pasta and Bacon: Stir in the cooked pasta and chopped bacon (or pancetta) to the egg mixture, ensuring the pasta is evenly coated.
- Cook Garlic: Heat the olive oil in a 10-inch ovenproof skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Combine in Skillet: Pour the pasta and egg mixture into the skillet with the garlic, using a spatula to spread it evenly.
- Cook Frittata: Let the frittata cook on the stove for about 4-5 minutes, or until the edges start to set. Sprinkle with chopped parsley.
- Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and the top is golden brown.
- Serve: Allow the frittata to cool slightly before slicing into wedges. Serve warm, garnished with additional parsley and Parmesan cheese if desired.
Asparagus and Chicken Carbonara
This healthy chicken carbonara dish is delicious but lower in fat and calories than traditional pasta carbonara.
| Ingredient | Quantity |
|---|---|
| Linguine or spaghetti | 400g (14 oz) |
| Fresh asparagus, trimmed and cut into pieces | 200g (7 oz) |
| Chicken breast, cubed | 2 medium-sized |
| Large eggs | 3 |
| Heavy cream (optional) | 1/4 cup |
| Parmesan cheese, freshly grated | 100g (3.5 oz) |
| Olive oil | 2 tablespoons |
| Garlic cloves, minced | 2 |
| Salt and freshly ground black pepper | To taste |
| Fresh parsley, chopped (optional) | For garnish |
Instructions:
- Prepare the Pasta: Cook the linguine or spaghetti in a large pot of boiling salted water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- Cook the Asparagus: In the same pot or a skillet, blanch the asparagus pieces in boiling water for 2-3 minutes until tender but still crisp. Remove with a slotted spoon and set aside.
- Cook the Chicken: In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the cubed chicken and season with salt and pepper. Cook until golden and cooked through, about 5-7 minutes. Add the minced garlic in the last 2 minutes of cooking. Remove from the skillet and set aside.
- Egg and Cheese Mixture: In a bowl, beat the eggs, heavy cream (if using), and grated Parmesan cheese together. Season with a pinch of salt and plenty of black pepper.
- Combine: Return the cooked pasta to the pot or a large skillet over low heat. Add the cooked chicken and asparagus. Pour the egg and cheese mixture over, quickly tossing everything together to coat the pasta and gently cook the eggs with the residual heat. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Serve: Adjust seasoning with salt and pepper, if needed. Serve immediately, garnished with chopped parsley and extra grated Parmesan cheese on top.
This Asparagus and Chicken Carbonara offers a deliciously satisfying combination of flavours and textures, making it a hearty and wholesome dish suitable for any day of the week.
Spring Vegetable Carbonara
Pasta and tender-crisp spring vegetables are tossed in a light, delicious egg and cheese sauce in this spring vegetable carbonara.
| Ingredient | Quantity |
|---|---|
| Linguine or spaghetti | 400g (14 oz) |
| Asparagus, trimmed and cut into pieces | 100g (3.5 oz) |
| Peas, fresh or frozen | 100g (3.5 oz) |
| Zucchini, sliced into half-moons | 1 medium |
| Large eggs | 3 |
| Heavy cream (optional) | 1/4 cup |
| Parmesan cheese, freshly grated | 100g (3.5 oz) |
| Olive oil | 2 tablespoons |
| Garlic cloves, minced | 2 |
| Salt and freshly ground black pepper | To taste |
| Fresh mint or parsley, chopped | For garnish |
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- Blanch the Vegetables: In the last 3 minutes of the pasta’s cooking time, add the asparagus pieces and peas to the pot. If using fresh peas, they may need an extra minute or two. Drain everything together and set aside.
- Prepare the Egg Mixture: In a bowl, whisk together the eggs, heavy cream (if using), and grated Parmesan cheese. Season with a pinch of salt and a generous amount of black pepper.
- Sauté the Zucchini: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini slices and a pinch of salt, cooking until just tender and slightly golden, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine Pasta and Vegetables: Add the drained pasta, asparagus, and peas to the skillet with the zucchini. Toss to combine over low heat.
- Add the Egg Mixture: Remove the skillet from the heat. Pour the egg and cheese mixture over the pasta and vegetables, quickly tossing everything together to coat well and cook the eggs with the residual heat. The sauce should be creamy. If it’s too thick, add a bit of the reserved pasta water until you reach your desired consistency.
- Serve: Season with additional salt and pepper to taste. Serve immediately, garnished with chopped fresh mint or parsley and extra Parmesan cheese on top.
Sun-dried tomato and Goat Cheese Carbonara
This carbonara is extra creamy because goat cheese melts into the sauce made from eggs. Remove the saucepan from the heat before stirring everything together for the smoothest texture (and to avoid scrambled eggs!).
| Ingredient | Quantity |
|---|---|
| Spaghetti or linguine | 400g (14 oz) |
| Sun-dried tomatoes, chopped | 100g (3.5 oz) |
| Goat cheese | 100g (3.5 oz) |
| Large eggs | 3 |
| Parmesan cheese, freshly grated | 75g (2.6 oz) |
| Olive oil | 2 tablespoons |
| Garlic cloves, minced | 2 |
| Bacon or pancetta, diced | 150g (5 oz) |
| Salt and freshly ground black pepper | To taste |
| Fresh basil, chopped (optional) | For garnish |
Instructions:
- Prepare the Pasta: Cook the spaghetti or linguine in a large pot of boiling salted water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- Cook the Bacon or Pancetta: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced bacon or pancetta and cook until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate to drain.
- Sauté the Sun-dried Tomatoes and Garlic: In the same skillet, reduce the heat to low and add the chopped sun-dried tomatoes and minced garlic. Cook for 1-2 minutes, just until fragrant.
- Egg and Cheese Mixture: In a bowl, whisk together the eggs, grated Parmesan cheese, and a pinch of salt and pepper until well combined.
- Combine Ingredients: Add the drained pasta to the skillet with the sun-dried tomatoes and garlic, tossing to combine. Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the pasta, tossing continuously to coat the pasta, and gently cook the eggs with the residual heat. Crumble in the goat cheese and add the cooked bacon or pancetta, tossing again until the goat cheese is partially melted and the sauce is creamy. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Serve: Season with additional salt and pepper to taste. Serve immediately, garnished with chopped fresh basil and extra grated Parmesan cheese if desired.
This Sun-dried Tomato and Goat Cheese Carbonara offers a wonderful balance of flavours and textures, making it a sophisticated yet comforting dish perfect for any occasion.
Creamy Bacon Carbonara with Chicken
This Creamy Chicken and Bacon Pasta are one for all those days when nothing but creamy pasta will do. It’s unapologetically indulgent and loaded with all the essential food groups – cream, parmesan, chicken, and bacon. Very little prep, on the table in 20 minutes!
| Ingredient | Quantity |
|---|---|
| Spaghetti or linguine | 400g (14 oz) |
| Chicken breast, thinly sliced | 2 medium |
| Bacon strips, chopped | 200g (7 oz) |
| Large eggs | 2 |
| Heavy cream | 1 cup (240 ml) |
| Parmesan cheese, freshly grated | 1 cup (100g) |
| Olive oil | 1 tablespoon |
| Garlic cloves, minced | 2 |
| Salt and freshly ground black pepper | To taste |
| Fresh parsley, chopped | For garnish |
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- Prepare the Chicken and Bacon: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken slices with salt and pepper, and add them to the skillet. Cook until golden and cooked through, about 5-6 minutes per side, depending on thickness. Remove the chicken from the skillet and set aside. In the same skillet, add the chopped bacon and cook until crisp. Remove with a slotted spoon and set aside on paper towels to drain.
- Make the Sauce: In the skillet with the bacon fat, add minced garlic and sauté for about 1 minute until fragrant. Lower the heat to medium-low. Beat the eggs, heavy cream, and half of the grated Parmesan cheese together in a bowl. Pour this mixture into the skillet, stirring continuously until the sauce begins to thicken. Do not let it boil, as this can cause the eggs to scramble.
- Combine the Pasta with the Sauce: Add the drained pasta to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water until you achieve the desired consistency.
- Add Chicken and Bacon: Slice the cooked chicken into strips or bite-sized pieces and add it to the pasta, along with the crispy bacon. Toss everything together, ensuring the chicken and bacon are evenly distributed and the pasta is coated in the creamy sauce.
- Serve: Season with additional salt and pepper to taste. Serve the pasta hot, garnished with the remaining grated Parmesan cheese and chopped fresh parsley.
This Creamy Bacon Carbonara with Chicken is a rich and flavorful dish that’s perfect for a comforting meal. Enjoy the creamy texture, savoury bacon, and tender chicken all wrapped up in this delicious pasta recipe.
Avocado Carbonara
This recipe is Shrek-green, super tasty, quick, and easy to make. It is also ridiculously healthy but doesn’t taste as it should, which feels like a win.
| Ingredient | Quantity |
|---|---|
| Spaghetti or linguine | 400g (14 oz) |
| Ripe avocados | 2 medium |
| Large eggs | 2 |
| Garlic cloves, minced | 2 |
| Parmesan cheese, freshly grated | 1/2 cup (50g) |
| Bacon strips, chopped | 200g (7 oz) |
| Fresh lemon juice | 2 tablespoons |
| Salt and freshly ground black pepper | To taste |
| Fresh parsley or basil, chopped | For garnish |
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- Cook the Bacon: While the pasta is cooking, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy. Transfer to a paper towel-lined plate to drain, leaving the bacon fat in the skillet.
- Prepare the Avocado Sauce: In a blender or food processor, combine the ripe avocados, garlic, lemon juice, and most of the grated Parmesan cheese (save some for garnish). Blend until smooth. If the sauce is too thick, add a little pasta water to reach a creamy consistency. Season with salt and pepper to taste.
- Mix Eggs: In a small bowl, lightly beat the eggs. Set aside.
- Combine Pasta and Sauce: Return the cooked pasta to the pot (off the heat) or a large bowl. Quickly mix in the beaten eggs, stirring rapidly to prevent the eggs from scrambling. Add the avocado sauce and toss until the pasta is evenly coated.
- Add Bacon: Stir in the crispy bacon, reserving some for garnish if desired.
- Serve: Season the Avocado Carbonara with additional salt and pepper if needed. Serve immediately, garnished with the reserved bacon, remaining Parmesan cheese, and chopped parsley or basil.
This avocado carbonara is a delightful, healthier alternative to the classic, offering a rich and creamy texture with the fresh taste of avocado and the savoury crunch of bacon. Enjoy this modern twist on a traditional favourite!
In conclusion, these diverse takes on the classic Carbonara showcase the versatility and adaptability of this beloved pasta dish.
Whether incorporating spring vegetables for a fresh, seasonal twist, blending in the rich flavours of sun-dried tomatoes and goat cheese, or innovating with a creamy avocado sauce for a healthier option, each variation brings something unique to the table. By experimenting with different ingredients and flavours, you can transform the traditional Carbonara into a dish that caters to a variety of tastes and dietary preferences.
These recipes demonstrate that, with a little creativity, you can reinvent classic dishes in delightful ways, ensuring that there’s always something new and exciting to explore in the world of cooking. Enjoy the process of discovering your favourite carbonara combination and sharing these delicious creations with friends and family.
