Spaghetti carbonara with parsley
4 servings
15 minutes
Spaghetti carbonara with parsley is an exquisite version of the classic Italian dish born in the heart of Rome. Its roots go deep into history when carbonara pasta became popular among coal workers (carbonari) earning a living through hard labor. In this recipe, the creamy sauce is filled with the aromas of smoked bacon, white wine, and spicy garlic, creating a harmonious blend of flavors. Parmesan adds richness to the dish while fresh parsley brings lightness and freshness. Carbonara with parsley is perfect for a cozy family dinner or a festive meal with friends as it conveys a sense of Italian hospitality. Each bite feels like the warmth of home cooking where simple ingredients transform into a culinary masterpiece.
1
Add the spaghetti to boiling salted water and cook for 7 minutes.
- Spaghetti: 200 g
2
Chop the onion and garlic into small cubes, finely chop the parsley, and cut the bacon into 1 cm strips.
- Shallot: 13 g
- Garlic: 1 clove
- Parsley: 3 g
- Raw-smoked pork belly (bacon): 120 g
3
Add olive oil and bacon to a heated skillet, fry for 2-3 minutes until golden brown.
- Olive oil: 20 ml
- Raw-smoked pork belly (bacon): 120 g
4
Add onion and garlic, sauté for another minute, pour in wine, evaporate the alcohol.
- Shallot: 13 g
- Garlic: 1 clove
- Dry white wine: 50 ml
5
Add cream, pepper, and simmer for 2 minutes; add spaghetti and simmer for another 1.5–2 minutes.
- Cream: 150 ml
- Spaghetti: 200 g
6
Separate the egg yolk from the white and mix the yolk into the spaghetti.
- Chicken egg: 1 piece
7
Twist the cooked pasta with a fork into a spiral and place it on a plate, sprinkle with grated parmesan and chopped parsley, and serve.
- Parmesan (Parmigiano Reggiano): 30 g
- Parsley: 3 g