Pasta Carbonara from Sizzler features al dente spaghetti tossed in a creamy sauce made with eggs, Parmesan cheese, crispy pancetta, and a hint of black pepper, delivering a rich and savory Italian classic with a smooth and hearty texture.
Equipments
- Large pot
- Colander
- Large skillet or frying pan
- Mixing bowl
- Whisk
- Tongs
- Grater (for Parmesan cheese)
- Ladle (optional, for pasta water)
- Measuring cups and spoons
Ingredients
- 12 oz (340g) spaghetti
- 4 oz (115g) pancetta
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
- Salt (for pasta water)
When preparing your Pasta Carbonara, ensure the pancetta is cooked until crispy to achieve the perfect texture contrast in the dish. Use freshly grated Parmesan cheese for the most authentic and rich flavor, as pre-grated cheese often lacks the same depth. Keep your eggs at room temperature before mixing to help create a smooth, creamy sauce without scrambling. Salt your pasta water generously, as this is the only chance to season the spaghetti itself. Your Pasta Carbonara copycat menu will closely match the rich and savory taste of Sizzler's classic Italian dish when these ingredient tips are followed carefully.
Instructions
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook until al dente; reserve 1 cup of pasta water, then drain pasta using a colander.
- While pasta cooks, cut pancetta into small cubes.
- Heat large skillet over medium heat and cook pancetta until crispy; remove from heat and set aside.
- In a mixing bowl, whisk together eggs, grated Parmesan cheese, and black pepper.
- Add hot, drained spaghetti to the skillet with pancetta and toss to combine.
- Remove skillet from heat, quickly pour egg and cheese mixture over pasta, and toss vigorously with tongs, adding reserved pasta water a little at a time for desired creaminess.
- Grate extra Parmesan cheese on top if desired.
- Serve immediately.
Substitution
Pasta Carbonara from Sizzler copycat menu uses al dente spaghetti coated in a creamy mixture of eggs and Parmesan cheese, complemented by crispy pancetta and a touch of black pepper for authentic flavor. If pancetta is unavailable, you can substitute with thick-cut bacon or guanciale to maintain the dish's rich and smoky profile. Use freshly grated Parmesan for the best texture and taste, but Pecorino Romano can serve as an alternative to add a sharper, saltier note. When mixing the sauce, temper the eggs with hot pasta water to avoid scrambling and achieve a smooth, velvety consistency. You should drain pasta promptly and combine it immediately with the sauce to ensure even coating and heat retention.
Tips
Make sure to reserve some pasta water before draining; it's essential for adjusting the sauce's consistency and preventing it from becoming too thick or clumpy. When mixing the egg and cheese with the hot pasta, remove the skillet from heat to avoid scrambling the eggs and to achieve a smooth, creamy sauce. Use freshly grated Parmesan cheese for the best flavor and texture, as pre-grated cheese can affect the sauce's smoothness. You should use tongs to toss the pasta vigorously with the sauce to ensure even coating and to bring out the rich, silky texture that defines authentic Carbonara.
Nutritions
Pasta Carbonara from Sizzler contains approximately 650-700 calories per serving, providing a balanced mix of protein, fat, and carbohydrates. The eggs and Parmesan cheese supply a significant source of high-quality protein and calcium, while pancetta contributes flavorful protein and saturated fat. Spaghetti offers complex carbohydrates that fuel your body with energy. This dish also contains moderate sodium levels, so be mindful if you are monitoring your salt intake.
Storage
To store your Pasta Carbonara, transfer any leftovers to an airtight container and refrigerate promptly to maintain freshness and prevent bacterial growth. Consume within 1 to 2 days for the best taste and texture, reheating gently on low heat with a splash of water or cream to restore the creamy consistency. Avoid freezing, as the egg-based sauce may separate and alter the dish's smooth texture.
Variation or Alternatives
You can substitute pancetta with thick-cut bacon or guanciale to achieve a slightly different flavor profile while maintaining the dish's authentic taste. For a lighter version, replace some or all of the eggs with Greek yogurt or a splash of heavy cream, which still creates a creamy sauce but reduces richness. Using whole wheat or gluten-free spaghetti options can cater to dietary preferences without compromising the al dente texture. To enhance flavor depth, try finishing the pasta with a drizzle of quality olive oil or a sprinkle of fresh parsley before serving.
Allergies
Pasta Carbonara from Sizzler contains common allergens such as eggs and Parmesan cheese, which is made from milk. The dish also includes wheat-based spaghetti, posing a risk for those with gluten intolerance or celiac disease. Your sensitivity to pork should be considered due to the inclusion of pancetta in the recipe.
Why this recipe?
Pasta Carbonara at Sizzler restaurant stands out for its creamy texture, rich Parmesan cheese, and perfectly crispy pancetta that offers a balanced savory flavor. The dish combines al dente spaghetti with a smooth egg-based sauce, ensuring a comforting yet indulgent dining experience. Your attempt at a copycat recipe can capture the authentic taste, making it a rewarding cooking challenge that replicates Sizzler's signature quality. Recreating this popular menu item at home allows you to customize ingredients while enjoying a classic Italian favorite.