7 luxurious recipes for pasta carbonara with creamy egg sauce and parmesan!

Italian cuisine never ceases to surprise with its simplicity, lightness and deliciousness!

The same goes for these spaghetti carbonara recipes, which have all of the above.

All you need is a few basic ingredients and you can cook an absolutely perfect Saturday lunch for your whole family.

If you don’t taste it, you won’t understand it… so shoo, shoo to the kitchen!

Spaghetti carbonara with pancetta

Learn how to make delicious spaghetti with quality Italian ham and homemade eggs. This pasta dish is a popular Italian delicacy that you can enjoy at home thanks to our recipe. But why stick to one recipe with eggs when there is already a wide and varied range?

Make a quick snack with these quick egg snack recipes and keep the Italian pasta with creamy egg sauce as a reward for the evening after a long day at work!

What will we need

1. 100 g of pancetta
2. 50 g of pecorino cheese
3. 50 g Parmesan cheese
4. 3 eggs
5. 350 g spaghetti
6. 2 cloves of garlic
7. 50 g of butter
8. Salt
9. Ground black pepper

Method

1. Let’s boil a big pot of water
2. Cut the pancetta into small cubes
3. Finely grate both cheeses and mix together
4. Beat 3 eggs in a medium bowl and season them with a little freshly ground black pepper
5. We put everything aside
6. Add a teaspoon of salt to the boiling water
7. Then immediately add 350 g of spaghetti
8. When the water returns to a boil, cover the pot and cook the pasta, covered, for about 10 minutes, or until the perfect bite
9. Crush the garlic cloves with a knife blade
10. While the spaghetti is cooking, fry the pancetta with garlic in a pan
11. Put 50g of butter in a large pan, and once the butter has melted, add the pancetta and crushed garlic
12. Let the ingredients cook over medium heat for about 5 minutes, stirring often, until the pancetta is golden and crispy
13. The flavor of the garlic has already released, so we can take it out and throw it away
14. We keep the temperature under the pancetta at a low level
15. When the pasta is ready, remove it from the water using pasta tongs and place it in the pan with the pancetta
16. It’s ok to have some water dripping into the pan too (we need that) and don’t pour the pasta water out yet
17. Mix most of the cheese with the eggs and keep a small handful for the final sprinkling
18. Remove the pan with spaghetti and pancetta from the heat
19. Now quickly pour the eggs and cheese into the pan
20. Using tongs, mix the spaghetti with the egg mixture, which will thicken and coat everything
21. We add a little water from the pasta again so that the pasta remains juicy and not dried out
22. Season with a little salt if necessary
23. Serve immediately with some remaining cheese and crushed black pepper

Pumpkin spaghetti with egg and bacon

Just one word and the thought of that creamy goodness must immediately make you salivate. This pumpkin spaghetti dish is just as rich in flavor as its traditional spaghetti carbonara recipe. Best of all, this option is rich in flavor, low in carbs!

What will we need

1. 2 medium spaghetti squash
2. 250 g of frozen peas
3. 4 slices bacon (diced)
4. 2 eggs
5. 200 g of grated parmesan
6. 5 cloves of chopped garlic
7. Pinch of salt
8. A pinch of black pepper

Method

1. Preheat the oven to 200 degrees
2. Cut the pumpkin lengthwise and remove the seeds
3. Rub the inner parts lightly with oil, salt and pepper
4. Place the pumpkins on a baking sheet or in a large baking dish
5. We put it in a preheated oven and bake it until it is completely soft
6. We will bake it for approximately 30-45 minutes, depending on the performance of the oven
7. When the pumpkin is baked, use a fork to scrape the pumpkin spaghetti
8. The individual fibers should be easy to separate from each other, if this is not possible, return the pumpkin back to the oven and bake for another 10-15 minutes
9. While the pumpkin is roasting, fry the pieces of bacon in a frying pan over medium heat until crispy
10. Then remove the bacon from the pan and set it aside
11. Remove part of the excess fat from the pan (we will keep a little for frying the spaghetti) using a kitchen towel
12. Next, in a bowl, beat the eggs with the Parmesan cheese
13. Reduce the heat under the pan to a minimum and add the pumpkin spaghetti and peas
14. Add garlic
15. Cook for about a minute to make the garlic fragrant
16. Start pouring the egg mixture with Parmesan cheese into the pan, stirring constantly
17. Stir constantly so that the pumpkin is evenly coated in the mixture
18. Blend for approximately 8-10 minutes until a thick creamy sauce forms
19. There will always be some liquid from the pumpkin left in the pan, we can partially remove it by increasing the temperature, but be careful not to overdo it and dry out the spaghetti
20. Spaghetti should always remain nicely creamy
21. Finally, turn off the heat on the stove and mix in salt, pepper, bacon and peas
22. We taste and season according to our preferences
23. Serve the pumpkin spaghetti carbonara immediately

Vegetarian spaghetti carbonara with zucchini

This seasoned pasta contains zucchini, aromatic Parmigiano Reggiano cheese and pepper. It’s a great vegetarian, healthy quick meal!

What will we need

1. 150 g of spaghetti
2. Egg
3. 60 g of zucchini
4. 2 tablespoons Parmesan cheese
5. A teaspoon of extra virgin olive oil
6. Salt
7. Pepper

Method

1. Cut the zucchini into small cubes
2. Heat the oil in a pan
3. Add the zucchini cubes and fry on a high heat
4. Season with salt and pepper after cooking
5. Cook the pasta in a large pot of boiling salted water
6. In the meantime, prepare the base for the carbonara
7. Mix the yolks with cheese, pepper and salt
8. Take a cup of water from the pasta
9. Drain the cooked pasta
10. Add the collected water to the mixture of egg yolks and cheese
11. Add pasta and zucchini and mix
12. If necessary, we can add more pasta water if the sauce seems too dry and not creamy
13. We serve immediately

Spaghetti carbonara with duck

Eggs, duck meat, cheese, white truffle and spaghetti play the main role in this recipe… what can you do with these ingredients? An unusual, luxurious and festive variation on a traditional Italian pasta dish.

What will we need

1. 300 g of duck breast with skin
2. Salt
3. Freshly ground black pepper
4. 4 egg yolks
5. 250 g spaghetti
6. Grated pecorino cheese (or parmesan)
7. White truffle (optional)

Method

1. Cut the skin of the duck breast in a grid pattern
2. Salt and pepper thoroughly
3. We work the spices into the meat with our hands
4. Heat a non-stick pan to a high temperature
5. When it is hot, place the duck breast skin side down on it.
6. Cover the pan with a lid
7. Cook the meat for about 8 minutes until the skin is crispy and golden brown
8. Then remove the lid and turn the breasts over
9. We continue cooking for another 5 minutes on the other side
10. Take the duck out of the pan and set it aside
11. Remove a spoonful or two of duck fat
12. Cook the pasta in boiling salted water
13. Take a ladle of pasta water and drain the pasta
14. Beat the egg yolks in a bowl and cut the duck breast into cubes
15. Heat a large pan to medium heat
16. Throw in the spaghetti, egg yolks and duck breast, if necessary add a few spoons of boiling water to mix everything
17. When the egg yolks are coated in a silky and smooth yellow cream sauce, remove the spaghetti from the heat
18. Sprinkle them generously with grated pecorino cheese and a large amount of ground black pepper
19. If using a truffle, grate it thinly over the carbonara pasta

Carbonara pasta with chicken

This version of creamy Italian pasta with crispy chicken nuggets is an absolute hit! In addition, the aroma and taste of lemon zest brightens up the rich, creamy sauce.

What will we need

1. Chicken leg with skin
2. 200 ml of cooking cream
3. 3 egg yolks
4. Parmesan (grated)
5. Parsley
6. Lemon
7. Salt
8. White pepper

Method

1. Remove the skin from the chicken thigh, cut it into small cubes and fry them until crispy
2. Bring salted water to a boil in a large pot
3. Cook the pasta according to the instructions on the package so that it is al dente (to the bite)
4. Meanwhile, in a bowl, beat the egg yolks with the cream and 2 tablespoons of Parmesan cheese and a pinch of salt
5. Cut half of the chicken thigh into pieces and fry them
6. Add the baked skin to it and remove the pan from the heat
7. Drain the spaghetti and return it to the hot pot
8. Add chopped parsley, chicken leg and cracklings to the yolk mixture
9. Mix quickly and serve with grated lemon zest and freshly ground pepper

Creamy spaghetti with minced meat and mushrooms

The traditional recipe for spaghetti carbonara is slightly different. Try this delicious Italian dish with quality ground beef, mushrooms and the traditional egg and cheese sauce that is so typical of the traditional recipe! We promise you won’t regret a single bite!

What will we need

1. 350 g spaghetti
2. 4 slices of bacon
3. 250 g of ground beef
4. 250 g of mushrooms
5. 150 g onion (finely chopped)
6. 4 cloves of garlic
7. Teaspoon of salt
8. A teaspoon of pepper
9. 250 ml of cream
10. 3 eggs
11. 250 g of parmesan
12. 2 tablespoons chopped fresh parsley

Method

1. In a large pot, cook the pasta in boiling salted water according to the instructions
2. Rinse the spaghetti with cold water and return it to the pot
3. Meanwhile, fry the bacon in a frying pan over medium heat until crispy
4. Then remove the bacon from the pan, place it on a paper kitchen towel and let it drain
5. In the same pan, stir-fry the beef, mushrooms, onion, garlic, salt and pepper for 5 to 7 minutes on medium heat, until the beef is thoroughly cooked.
6. Pour the cream over the cooked spaghetti in a pot and start to cook it at a medium temperature
7. Add the beef mixture, bacon and egg to the spaghetti mixture
8. Cook for 2 to 3 minutes, stirring constantly, until the spaghetti is well coated
9. Reduce the heat, stir in the cheese and garnish with parsley

Pasta alla carbonara with peas and ham

This modern take on a classic Italian pasta dish uses juicy ham instead of the traditional pancetta. Just like cooking a creamy omelette for breakfast, this recipe depends on the proper handling of the eggs to make the resulting dish more than delicious. Follow our procedure and success is guaranteed!

What will we need

1. 3 eggs
2. 3 egg yolks
3. Teaspoon of salt
4. A teaspoon of freshly ground black pepper
5. 150 g pecorino cheese (grated)
6. 2 tablespoons of extra virgin olive oil
7. 230 g of sliced ham
8. 2 large shallots (thinly sliced)
9. 250 g of frozen peas
10. 500 g of spaghetti
11. 50 g of butter
12. A teaspoon of lemon juice
13. 2 tablespoons fresh chives (finely chopped)

Method

1. Whisk the eggs and egg yolks together in a small bowl until thoroughly combined
2. Add salt, pepper and 100 g of cheese
3. We put everything aside
4. Heat the oil in a large pan over medium heat
5. Add the ham and shallot and fry for about 6 minutes, stirring frequently, until the shallot softens
6. Add the peas and 150 ml of water
7. Bring the mixture to a boil over medium-high to high heat
8. Cook everything together, stirring occasionally, until the peas are soft, about 5 minutes
9. Remove the pan from the stove
10. Cook the pasta in a pot of boiling salted water according to the instructions on the package
11. When they are cooked to a bite, transfer them to the pan using tongs
12. Take about 150 ml of the pasta water, which we will use again
13. Let the spaghetti rest in the pan for about 2 minutes
14. Meanwhile, while stirring constantly, gradually pour a cup of reserved cooking water into the egg mixture
15. Then slowly pour the egg mixture into the pasta mixture in the pan
16. Mix the ingredients together while stirring constantly
17. Add the butter and lemon juice to a small pot on the stove
18. Heat the mixture to melt the butter, then stir the butter mixture into the egg pasta
19. Divide the pasta evenly into four warm bowls
20. Sprinkle them evenly with chives and the remaining cheese

How to make spaghetti carbonara

How to Make Classic Carbonara | Jamie Oliver

How to recognize real Parmesan cheese?

It’s actually quite simple. True and original parmesan cannot be labeled other than Parmigiano Reggiano . That is why other imitations cannot offer you its taste in the slightest.

You will undoubtedly enjoy them too, but as they say, it won’t be the real deal!

In general, it is not even recommended to reach for its grated form over the counter. On the one hand, the price is very often inflated, and on the other hand, you never know how long the cheese has been “seasoning” there, and you can’t even determine its maturity.

The price of Parmesan varies according to its level of ripeness. In specialized stores, they usually offer you a tasting, based on which you decide on the level of ripeness and subsequent purchase.

The price range varies between 100 – 250 CZK for 200 – 300 g, depending on the degree of ripeness.

When you bring the Parmesan home, store it in the fridge, in plastic wrap or in cling film.

Never store cheese without packaging. Its ability is to absorb surrounding odors, which can lead to its taste deterioration.