The history of spaghetti alla carbonara is obscure: Some say it was invented during World War II, when American soldiers asked an Italian chef to make a pasta dish with bacon and eggs. (Carbonara literally translates to bacon and egg in Italian.) Other reports claim that carbonara was created for coal miners. Whatever its origin, spaghetti alla carbonara with a side of homemade cheesy garlic bread is a quick and easy meal you should add to your weeknight dinner repertoire.
USE YOUR NOODLE. While Italians classically pair a cut of pasta to a particular sauce, feel free to use a linguine or thin fettuccine noodle in this dish instead of spaghetti.
Spaghetti alla Carbonara with Cheesy Garlic Bread
Serves | 4 to 6 |
- 1 stick unsalted butter
- 3 garlic cloves, smashed
- ½ tsp granulated garlic
- 1 soft baguette, sliced in half lengthwise and into 2-inch pieces
- 1 cup grated Parmigiano-Reggiano
Spaghetti alla Carbonara
- 2 large eggs
- 4 large eggs yolks
- ½ cup grated Parmigiano-Reggiano
- ½ cup grated pecorino Romano
- 2 Tbsp salt
- 1 lb spaghetti
- 1 tsp grapeseed oil
- 12 oz uncured bacon, cut into lardons
- freshly ground black pepper
| Preparation – Garlic Bread | Preheat broiler. In a 10-inch skillet over medium-high heat, add butter, garlic and granulated garlic and heat until garlic starts to cook. Remove pan from heat and let sit 1 minute.
Dip sliced side of bread into butter mixture and place onto a baking sheet garlic-side up. Repeat and then sprinkle cheese over each slice. Slide baking sheet under broiler and heat until bread is golden and cheese is melted. Keep warm until ready to serve.
| Preparation – Spaghetti alla Carbonara | In a large mixing bowl, beat eggs and egg yolks together, stir in both cheeses and set aside.
In a stockpot with a lid over high heat, add enough cold water so only 1 inch remains at the top and cover with lid. When water comes to a rolling boil, remove lid and add salt and pasta; cook according to package directions. Stir occasionally. When pasta is al dente, remove a cupful of pasta water from stockpot. Drain pasta into a colander.
In a sauté pan over medium-high heat, add oil. Add bacon to hot oil and sauté until it has rendered off some fat and slightly crisped, about 6 to 8 minutes.
Add drained pasta to sauté pan and toss with bacon; turn off heat. Add egg-cheese mixture and toss until pasta is coated and cheese melts into a creamy sauce. If sauce is too thick, add a little pasta water until sauce is creamy. Season with pepper and serve immediately with warm garlic bread.