Best recipe for pasta carbonara

This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized, and turned into an Italian tradition that, like many inviolate Italian traditions, is far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States regarding food. Remember: the main goal is the creaminess

Pasta carbonara is one of those dishes that can be made in a million different ways. Still, its best recipe for pasta carbonara it's made with spaghetti or another long pasta. The classic carbonara dish starts with a simple mixture of eggs and parmesan cheese. The eggs are then tossed into the hot pasta, which means the sauce for this dish has to be made quickly before everything starts to cool down.

This is why you'll find so many variations on carbonara recipes — from adding pancetta or bacon to the mix to using ham hocks instead of bacon. You also might want to add peas or mushrooms if you want something more interesting than just plain spaghetti and cheese.

Carbonara is one of those recipes that requires a lot of practice to get right. It's not as hard as you might think, but it does take some time to master.

If you're new to carbonara, here's what you need to know:

Pasta should be cooked al dente — not too soft or mushy and not overcooked. You want to see some bite in the pasta when you bite into it.

The egg mixture should quickly be stirred into the hot pasta (almost like an emulsion). You don't want the eggs to cook or solidify at all! Also, don't let the eggs sit in the hot pasta for too long after they're added because this can cause them to curdle.

Tips for Making the Best Pasta Carbonara Recipe. This dish is one of those simple recipes that looks hard to make, but once you get the hang of it, it's effortless.

This best pasta carbonara recipe's beauty is its simplicity, yet it can take a little practice to get it just right.

Prepare ahead: Since this dish comes together so quickly, and timing is crucial, ensure your ingredients and equipment are ready to go from the start.

Temper the eggs: Working quickly after draining the pasta is paramount to having success. To streamline things, prepare the beaten eggs in a bowl and quickly whisk in a few tablespoons of reserved hot pasta cooking water to temper them. This makes them less likely to curdle once you toss them with the cooked pasta. Then toss the pasta with the tempered eggs in the still-warm cooking pot, which will help the mixture stay warm enough to melt the cheese. 

Use quality cheese: Set down the processed cheese shaker! For this dish, it's vital to use high-quality Parmesan cheese. Trust us, and this recipe is worth it. If you're going to indulge, why not do it right?

Prep time: 10 minutes| Cook time: 20 minutes| Serves: 4-6

This recipe uses raw eggs, which are essentially cooked by tossing them with hot pasta. They are not cooked to the point of scrambled, though, just enough to thicken the eggs into a sauce. When it comes to pasta carbonara, the key is simplicity. You don't need much more than pancetta, bacon, eggs, cheese, and black pepper to make a superb pasta dish.

The garlic is optional. It is not usually included in pasta carbonara, but it tastes great, so we've included it. By the way, "guanciale," or pork jowl, is traditionally used in this dish, so if you can get it, use it.

To make spaghetti carbonara, boil a large pot of salted water. While the water is coming to a spot, heat olive oil or butter in a large sauté pan over medium heat. Add bacon or pancetta and cook slowly until crispy. Add garlic (if using) and cook another minute, then turn off the heat and put bacon and garlic into the bowl.

In a small bowl, beat the eggs and mix in about half of the cheese. Once the water has reached a rolling boil, add the dry pasta and cook, uncovered, at rolling boil until it is al dente (still a little firm, not mushy).

Use tongs to move it to another bowl with bacon and garlic. Let it be dripping wet. Reserve some of the pasta water. Move the pasta from the pot to another bowl quickly so that it can be heated by heat from that bowl; the heat of this pasta will heat the eggs sufficiently to create a creamy sauce.

Toss everything together, allowing enough time to cool so that it doesn't make eggs curdle when you add them in. (That's difficult to do.)

Beat two eggs with a bit of parmesan and toss with the noodles until they are evenly coated. Add salt to taste. If you want, add some cooked pasta water to the noodles to keep them from drying.

Top with the rest of the Parmesan cheese and freshly ground black pepper. If you wish, garnish with a sprig of fresh parsley.