Jennifer Aniston’s Spaghetti Carbonara is a quick, comforting, and indulgent pasta dish that’s perfect for weeknight dinners or cozy weekends at home. This lighter take on the classic Italian carbonara uses turkey bacon, a creamy egg and milk mixture, and a touch of Pecorino Romano cheese to create a flavorful, silky sauce that clings to every strand of spaghetti. With simple ingredients and straightforward steps, this is a recipe even beginner cooks can master in under 30 minutes.
Why Everyone Will Love This Recipe
Jennifer Aniston’s carbonara combines the richness of eggs and cheese with the smoky crunch of turkey bacon. The addition of milk lightens the sauce while keeping it luxuriously creamy, making it a healthier twist on traditional carbonara. The dish is quick to prepare, packed with flavor, and perfect for a satisfying lunch or dinner. It’s an elevated yet approachable recipe that brings restaurant-quality flavor to your home kitchen.
What Is Spaghetti Carbonara?
Spaghetti Carbonara is a classic Roman pasta dish traditionally made with eggs, hard cheese, cured pork, and black pepper. Jennifer Aniston’s version swaps in turkey bacon for a lighter option, while still delivering the creamy, cheesy texture that defines this iconic dish. The technique of tossing hot pasta with an egg mixture creates a silky sauce without the need for heavy cream, making it a lighter but still indulgent meal.
Cooking Tips
- Use hot pasta: Toss the pasta immediately after draining to ensure the egg mixture cooks gently and creates a creamy sauce.
- Reserve pasta water: Adding a little reserved pasta water helps adjust the consistency of the sauce and makes it silky.
- Cook bacon until crispy: Crispy turkey bacon adds texture and flavor, so don’t skip this step.
- Constantly stir with eggs: Stirring constantly after adding the egg mixture prevents scrambling and ensures a smooth, creamy coating.
- Use freshly grated Pecorino Romano: Pre-grated cheese won’t melt as smoothly, so freshly grated cheese will create a more authentic and creamy texture.
Frequently Asked Questions
Can I use regular bacon instead of turkey bacon?
Yes! Traditional pork bacon works beautifully and adds more flavor and fat, but turkey bacon is a lighter alternative.
Can I make this ahead of time?
Carbonara is best served fresh because the egg sauce can thicken as it cools. You can prepare ingredients in advance, but combine them with pasta just before serving.
Can I use Parmesan instead of Pecorino Romano?
Yes! Parmesan will work, though Pecorino Romano has a sharper, saltier flavor that is more traditional.
Can I add cream to this recipe?
Jennifer Aniston’s version keeps it light with milk. Adding cream will create a richer sauce but is not necessary for an authentic carbonara.
How do I prevent scrambled eggs?
Remove the pan from heat and toss continuously when adding the egg mixture to hot pasta. You can also add a splash of reserved pasta water to help create a silky texture.
How to Store
Store leftover carbonara in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet with a splash of water or milk to restore creaminess.
How to Freeze
Freezing carbonara is not recommended as the egg sauce can separate and become grainy. It’s best enjoyed fresh.
Ingredients
- 1/2 pound spaghetti (or other thin pasta)
- 1 large egg + 1 large egg yolk
- 2 tbsp low-fat milk
- 1/4 cup grated Pecorino Romano (or Parmesan), divided
- 2 slices of turkey bacon, diced
- 1/4 cup finely diced red onion
- 2 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
How to Make Jennifer Aniston's Lighter Spaghetti Carbonara
- Bring a large pot of salted water to a boil (about 1 tablespoon salt per gallon). Add the spaghetti and cook until al dente, following package directions. Reserve 1/4 cup of the pasta water, then drain and return pasta to the pot, covering with a lid to keep warm.
- In a small bowl, beat together the egg, egg yolk, milk, and half of the grated cheese. Set aside.
- Set a large skillet over medium heat. Add the diced turkey bacon and cook until crispy, about 3 minutes. Remove the bacon with a slotted spoon and transfer to a paper-towel-lined plate.
- If the skillet is dry, add 1 tablespoon of olive oil. Sauté the diced onion until just softened, about 2 minutes, then add the garlic and cook for 1 more minute until fragrant.
- Add the drained pasta to the skillet along with half of the reserved pasta water. Toss to combine. Remove from heat, then pour in the egg mixture, tossing and stirring constantly for about 1 minute to create a creamy sauce.
- Stir in the remaining cheese and the cooked turkey bacon. Add more reserved pasta water if needed to adjust the sauce consistency. Season with salt and freshly ground black pepper.
- Divide the carbonara among bowls, garnish with extra cheese and black pepper, and serve immediately.
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