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Spaghetti alla Carbonara

Carbonara Recipe

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This is a recipe for carbonara without cream (the Italian way). It’s very simple, you only need 3 main ingredients to turn any pasta to carbonara: bacon, Parmesan cheese and egg.

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The challenging aspect of making carbonara is to cook the egg in the sauce thoroughly (half-cooked or raw egg taste is a no-no), yet never to scramble the egg (the absolute fail of aesthetics no matter how good it tastes). Check out the fail-safe steps in the recipe on the next page, on how to achieve this.

Carbonara Recipe Carbonara Recipe Carbonara Recipe

And by the way, authentic carbonara uses pancetta (Italian salt cured bacon), but I couldn’t find it at the local supermarkets, so I substituted with streaky bacon. I’m still happy :) Please let me know via comment if you know where to buy pancetta in Singapore. I know Carrefoure used to sell it, but the chain had since closed down.

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13 Responses to “Spaghetti alla Carbonara”

  1. Angie@Angie's Recipes — October 13, 2015 @ 2:38 am

    Haven’t had carbonara in ages! Now you have me crave some for the night snack :-))

    Reply

  2. Yixin — October 13, 2015 @ 10:09 pm

    Saw pancetta in cold storage before and bought it at star vista

    Reply

    • wiffy replied: — October 15th, 2015 @ 11:33 am

      Thank you so much! I’ll check it out (star vista) ^^

      Reply

  3. tigerfish — October 14, 2015 @ 10:51 am

    I was thinking that cold storage shd hv too, just not sure if EVERY cold storage has it.

    Have not made carbonara sauce before as I know the egg is the tricky (troublesome) one.

    Reply

    • wiffy replied: — October 15th, 2015 @ 11:36 am

      very easy la, try the tips XD

      Reply

  4. w — October 15, 2015 @ 12:13 am

    Hi wiffy! looks yummy. i’ve seen pancetta at some fairprice finest under the “Culina” brand. Its available at Jason’s, and Dean and Deluca Orchard central, along with other exotic hams like Jamon serrano / iberico.

    looks like you have some leftover parmesan… try baking a parmesan crusted quiche. i often forget about the parmesan i’ve bought for a dish and they would have turned mouldy by the time i rediscover them.

    Reply

    • wiffy replied: — October 15th, 2015 @ 11:36 am

      Hey watty! so glad to see you. gosh I miss u! Hope you are well ^^

      Oh I’m so lazy, I simply put parmesan cubes in my salad or eat it as a snack, though I’ll check out how to make that quiche ;)

      Reply

  5. Faye — October 23, 2015 @ 5:19 pm

    Hi. I often saw pancetta at Fairprice Xtra in Ang Mo Kio Hub.

    Reply

    • wiffy replied: — October 30th, 2015 @ 1:43 pm

      thank you!!

      Reply

  6. Pauline — December 3, 2015 @ 12:33 am

    Wiffy, is this dish suitable for kids, since white wine is used?

    Reply

    • wiffy replied: — December 18th, 2015 @ 11:57 am

      Not sure if you feel comfortable about the wine, though you may feel free to omit it from the recipe as needed!

      Reply

  7. Benjamin — December 27, 2016 @ 9:31 am

    Hi,
    Thank you so much for sharing your recipe.
    I just had my first attempt, using fettucine instead.
    Unfortunately, the eggs became scrambled after pouring into the pan, probably the pan was too hot. Any tips on that, thank you!

    Reply

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