10 Minutes Cooking > Quick Pasta & Noodles > Quick Pasta Dishes > Instant carbonara pasta

10-Minute Instant Carbonara Pasta

A quick and easy carbonara recipe that can be made in just 10 minutes, perfect for a weeknight dinner. This recipe uses simple ingredients and a clever technique to create a creamy and delicious carbonara sauce.

Prep Time
2
Cook Time
8
Servings
2
Ingredients
  • 200 g Spaghetti
  • 2 Egg Yolks
  • 50 g Grated Parmesan Cheese
  • 50 g Pancetta or Bacon
  • to taste Black Pepper
  • 1 tablespoon Olive Oil
  • to taste Salt

Prepare the Ingredients

Bring a large pot of salted water to a boil. While the water is heating, dice the pancetta or bacon into small pieces. Grate the Parmesan cheese and set aside. Separate the egg yolks from the whites and place the yolks in a bowl. Grind some fresh black pepper.

Cook the Pasta

Add the spaghetti to the boiling water and cook according to package directions until al dente, usually around 8 minutes. Reserve about 1/2 cup of the pasta water before draining.

Cook the Pancetta

While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the diced pancetta or bacon and cook until crispy, about 3-4 minutes. Remove from heat.

Make the Carbonara Sauce

In the bowl with the egg yolks, add the grated Parmesan cheese and a generous amount of black pepper. Whisk together until a smooth paste forms. If the mixture is too thick, add a tablespoon or two of the reserved pasta water to thin it out.

Combine and Serve

Drain the pasta and immediately add it to the skillet with the cooked pancetta. Toss the pasta to coat it in the rendered fat. Remove the skillet from the heat. Pour the egg yolk mixture over the hot pasta and toss quickly and vigorously to create a creamy sauce. The heat from the pasta will gently cook the egg yolks. If the sauce is too thick, add a little more of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with extra Parmesan cheese and black pepper.

Nutrition Facts Estimated per 100g of product

Note: The following values are estimates and can vary based on specific ingredients and portion sizes.

Calories: Approximately 250-300 kcal
Protein: 12-15g
Fat: 15-20g
Carbohydrates: 25-30g

Other Considerations for Nutrition

This recipe is high in fat and cholesterol due to the egg yolks and pancetta. Consider using turkey bacon or leaner pancetta for a healthier option. Adding vegetables like peas or mushrooms can increase the nutritional value.

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FAQ

  • Can I use cream in this recipe?

    Authentic carbonara does not use cream. The creamy texture comes from the emulsification of the egg yolks, cheese, and pasta water. Adding cream will change the flavor and texture of the dish.
  • What if I don't have pancetta?

    You can substitute pancetta with bacon, guanciale, or even ham. The flavor will be slightly different, but it will still be delicious.
  • Can I make this recipe vegetarian?

    Yes, you can omit the pancetta and use vegetable oil or butter to cook some sautéed mushrooms or zucchini instead. This will add a savory flavor to the dish.
  • How do I prevent the eggs from scrambling?

    The key is to remove the skillet from the heat before adding the egg yolk mixture and to toss the pasta quickly and vigorously. The residual heat from the pasta will cook the eggs gently, creating a creamy sauce without scrambling them. Adding a little pasta water also helps to regulate the temperature.