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How to Make Cannabis Spaghetti Carbonara
A step-by-step spaghetti carbonara weed guide using cannabutter or cannabis oil, with practical equipment notes, timing, and safer portioning so you can keep the infusion controlled.
Contents:
Learn how to make a creamy, flavorful cannabis spaghetti carbonara that delivers classic comfort with a gentle THC lift. When it’s done right, carbonara is all about a glossy sauce, salty pancetta, and plenty of black pepper—rich flavors that naturally help round out the herbal notes you may notice in infused cooking.
What Is Cannabis Spaghetti Carbonara?
Cannabis spaghetti carbonara is a classic carbonara recipe finished with a measured cannabis infusion, creating a rich, silky sauce with an added edible-style effect. In practice, it’s infused pasta: you make the dish as usual, but some of the fat comes from cannabutter or cannabis oil.
Risks and Responsible Use
Edibles can take 30–120 minutes to kick in, and the effects often feel stronger and last longer—commonly 4–8+ hours. That delay is where most problems start, because it’s easy to go back for seconds before the first serving has fully hit.
Overconsuming can be unpleasant, with anxiety, nausea, or heavy “couch-lock” effects. Keep portions small, wait at least 2 hours befoe having more, and avoid mixing with alcohol.
Store leftovers well out of reach of kids and pets, ideally in a clearly taged container in a high cabinet or a locked fridge. As always, start low and go slow—especially if you’re new to infused food.
Preparation Time and Ingredients
This recipe comes together fast, so measure everything out and have it ready before you start.
Prep time: 15 minutes.
Cooking time: 15 minutes.
- 14 oz spaghetti
- 5 oz pancetta or guanciale, diced
- 2 whole eggs + 2 yolks
- 2 oz grated Parmesan or Pecorino
- Salt and black pepper
- Cannabis butter or infused olive oil (use an amount that matches your desired THC dose)
Equipment Needed
You don’t need anything specialized to make carbonara, but the right tools make it easier to keep the sauce smooth and the heat under control.
- Large pot for boiling pasta
- Frying pan or skillet
- Mixing bowl for the egg-and-cheese mixture
- Whisk
- Cheese grater
- Strainer or colander
- Thermometer (optional, for keeping the pan on low heat when finishing the sauce)
How to Make Cannabis Spaghetti Carbonara: Step-By-Step Recipe
Follow the steps below in order, keeping things moving so the eggs emulsify into a creamy sauce instead of scrambling. The core trick is simple: toss hot pasta with the rendered fat, then finish off the heat with your egg-and-cheese mixture and your cannabis infusion for controlled potency and a smooth, glossy texture.
Step 1: Cook the Pasta
Bring a large pot of water to a rolling boil, then salt it generously. Add the spaghetti and cook until al dente—tender, but still with a little bite—so it holds up when you toss it through the sauce.
Before you drain, scoop out about 1 cup of starchy pasta water and set it aside. This is your carbonara safety net: a splash can loosen the sauce, help the eggs and cheese emulsify, and make it easier to coat every strand evenly. Drain the pasta, but don’t rinse it.
Step 2: Cook the Pancetta or Guanciale
Set a skillet over medium heat and add your pancetta or guanciale. Let it render slowly, stirring now and then, until the fat has melted out and the edges are crisp and golden.
Once it’s sizzling, add your infused butter or infused olive oil (use the measured amount you chose for dosing) and toss to coat. Keep the heat steady—too hot and you risk burning the meat and dulling the flavors.
As soon as everything is crisp and fragrant, take the pan off the heat. This pause prevents overcooking and keeps the pan temperature low for the next step, where the eggs need gentle heat.
Step 3: Prepare the Egg-Cheese Mixture
In a bowl, combine the whole eggs, extra yolks, and grated Parmesan or Pecorino. Whisk briskly until smooth and uniform, with no streaks of yolk and no dry pockets of cheese left.
Season generously with freshly cracked black pepper. It’s not just about heat—pepper is a classic carbonara flavor, and it helps balance the richness of the eggs, cheese, and rendered pork. Keep the bowl close; once the pasta is ready to combine, you’ll want to move fast while the noodles are still hot.
Step 4: Combine Pasta and Pancetta
Add the drained spaghetti straight to the pan with the pancetta or guanciale. Make sure the pan is off the heat at this point; the residual warmth is enough, and it helps prevent the next step from turning into scrambled eggs.
Use tongs to toss thoroughly, lifting and turning the pasta until every strand is coated in the rendered fat and infused butter or oil. Take an extra moment here: even coating means better flavor, a glossier finish, and more consistent dosing from plate to plate. If the pasta looks a little dry, add a small splash of reserved pasta water and toss again.
Step 5: Add the Egg Mixture
Working quickly, pour the egg-and-cheese mixture over the hot pasta in the pan. Immediately toss and stir with tongs, lifting the spaghetti and turning it through the eggs so they thicken gently from the pasta’s heat instead of setting.
You’re aiming for a glossy, creamy sauce that clings to each strand of pasta. If it looks too thick or starts to tighten up, add a splash of the reserved pasta water and keep mixing. The starch helps the sauce emulsify, smoothing out the cheese and creating that classic carbonara texture.
Keep the pan off the heat the whole time. If you need a little extra warmth, use the lowest burner setting for just a few seconds, then remove it again.
Step 6: Serve
Plate the carbonara right away while the sauce is silky and the pasta is still hot. Finish with an extra grind of black pepper and a little more grated cheese, if you like it richer and sharper.
Serve immediately for the best flavor and texture. Carbonara tightens as it sits, and reheating can cause the egg sauce to split. If you’re serving multiple people, portion it out first so each plate gets a fair share of pancetta and infused fat.
Understanding Dosage
The most reliable way to portion this dish is to estimate the THC content of your infused butter or oil, then work backward to a per-serving amount.
A simple method is:
THC (mg) = cannabis weight (g) × 1,000 × THC % × extraction efficiency
THC per tablespoon = total THC (mg) ÷ total tablespoons of fat
THC per portion = THC per tablespoon × tablespoons used in the recipe ÷ number of servings
Example: 0.2 oz of cannabis at 20% THC contains 5 × 1,000 × 0.20 = 1,000 mg THC in theory. If you assume a realistic 70% efficiency, that’s about 700 mg THC in your fat. If you infuse into 4 oz butter (roughly 7 tbsp), you’re at around 100 mg per tablespoon. Using just 1 tbsp across four servings would be about 25 mg per plate.
Edibles can take 30–120 minutes to take effect, and the effects may build as the dose adds up. Start low and go slow: begin with a smaller portion, wait, and only then consider more.
Tips for Enjoying Your Cannabis Spaghetti Carbonara
Carbonara is rich by design, so pair it with something light. A crisp green salad with a lemony dressing, steamed greens, or simple grilled veggies will cut through the creaminess without competing with the flavor.
This dish is best enjoyed in a relaxed setting where you can take your time, eat slowly, and pay attention to how you feel as the effects come on.
Be sensible after eating: avoid strenuous activity, and never drive or operate machinery after consumption. If you’re serving others, keep portions consistent and make sure everyone knows it’s infused.
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