🍳 Spaghetti Carbonara: A Complete Guide

🛒 Ingredients (Serves 2)

• Spaghetti — 200g
• Bacon (thick cut for better flavor) — about 100g
• Eggs — 2 (use whole eggs or 1 whole egg + 1 egg yolk for a smoother texture)
• Parmesan Cheese — about 40g (grated)
• Black pepper — to taste (freshly ground is best)
• Salt — for cooking pasta
• Olive Oil – a little
• (Optional) Light cream (Cream) - about 50ml, to be safe and avoid scrambled eggs

👉 Let me tell you: Authentic Carbonara doesn't actually contain cream; it relies on egg batter and cheese to achieve its smooth texture. However, Hong Kong people tend to prefer a creamier texture, so if you want to keep things consistent, add a little.

🔪 Cooking process

1️⃣ Cook the pasta

1. Bring a large pot of water to a boil and add 1 tablespoon of salt. The water should be as salty as seawater to give it a flavorful texture.
2. Once the water boils, add the pasta and cook for about 1 minute less than the package instructions, as it will need to be stir-fried.
3. Remember to save a cup of pasta water to use for the sauce later.

🍝 Editor's reminder: Pasta water contains starch, which can make the sauce stick to the noodles, so don't drain it!

2️⃣ Fry the bacon

1. Cut bacon into strips or chunks.
2. Heat a little olive oil in a frying pan and fry over medium heat until golden brown and crispy.
3. Remove from the pan and set aside. Leave some of the oil from frying to make the fried pasta more fragrant.

🥓 Editor’s Note: It would be more authentic if you buy Pancetta or Guanciale (Italian cheek meat), but they may not be available in Hong Kong supermarkets. Bacon is sufficient.

3️⃣ Beat the eggs

1. Beat 2 eggs in a bowl (you can use 1 whole egg + 1 egg yolk for a richer taste).
2. Add shredded cheese and a large amount of black pepper, mix well into a creamy consistency.

🥚 Editor's note: The egg batter is the soul of the dish. Don't be impatient and make sure to add enough cheese so that it has enough flavor.

4️⃣ Combined fried pasta

1. Drain the cooked pasta, return to the pan with bacon fat, and mix well.
2. Add the fried bacon and stir-fry evenly.
3. Turn off the heat and pour the egg mixture into the wok until it is not too hot (otherwise it will become scrambled eggs).
4. Pour the sauce in the mixture and mix quickly. If the noodles are too dry, add a little pasta water to mix until the noodles are covered with smooth and creamy sauce.

🔥 Editor's tip: Adding the egg mixture first after turning off the heat is key. The residual heat will turn the egg mixture into a sauce instead of frying it.

5️⃣ Serve

1. Serve the pasta and sprinkle with more shredded cheese and black pepper.
2. You can add a little herb garnish (such as parsley).
3. Finish!

🍽️ Editor's summary: The secret to a successful Carbonara is "time + pasta water". Don't be afraid of cheese and pepper. Make sure it's rich and authentic.

⚡ 10-Minute Carbonara

🛒 Ingredients (Serves 1–2)

• Spaghetti — 150g
• Bacon — 60g (cut into thin strips)
• Light Cream — 80ml (A must-have for lazy people, guaranteed not to turn into scrambled eggs)
• Freshly grated Parmesan cheese (or ready-made cheese powder) — 20g
• 1 egg yolk (optional, it will make the dish more fragrant and smooth)
• Black pepper - to taste
• Salt — for cooking pasta
• Olive oil – a little

👉 Editor’s tip: It doesn’t matter if there’s no cheese, you can top it with cheese slices and it’ll still be creamy!

🔪 Quick and easy steps

1️⃣ Cook the pasta

• Bring to a boil, salt the water, and cook the pasta for about 7-8 minutes (slightly firmer than usual).
• While cooking, you can prepare the bacon.

2️⃣ Fry the bacon

• Heat a little oil in a frying pan, fry the bacon over medium heat until fragrant and release the oil.
• No need to pick it up, just leave it in the wok.

3️⃣ Quickly prepare the sauce

• Pour light cream directly into the bacon pan and bring to a boil over low heat.
• Add cheese powder/grated cheese and stir well to dissolve.
• Turn to low heat, add the cooked pasta directly, and stir-fry until the noodles are coated with sauce.

4️⃣ Enhance the slippery feel (optional)

• Turn off the heat, add an egg yolk and mix quickly.
• Sprinkle generously with black pepper.

5️⃣ Serve

• Serve, sprinkle with more cheese powder and black pepper, and you’re done!

🍽️ Editor's summary

The biggest difference between this easy-to-make Carbonara and the original is that it uses light cream , eliminating the worry of overcooking and turning into scrambled eggs. It stays creamy no matter how long it's cooked. It may not taste quite as "authentic Italian," but it's quick, reliable, and a perfect everyday option for Hong Kongers.