Spaghetti Carbonara

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WHAT'S SPECIAL
Originating from the streets of Rome, Carbonara is a beloved pasta dish celebrated for its simplicity, rich flavors, and timeless appeal. Crafted with a handful of key ingredients, this recipe encapsulates the essence of Italian comfort food, offering a symphony of creamy textures, salty notes, and the unmistakable aroma of perfectly cooked guanciale or pancetta.

Spaghetti Carbonara

The charm of Spaghetti Carbonara lies in its simplicity. With just a handful of ingredients, it captures the essence of traditional Roman cuisine, showcasing the purity and authenticity of Italian flavors.
What sets Carbonara apart is its creamy texture achieved without the use of cream. The combination of eggs, cheese, and pasta water creates a velvety sauce that clings perfectly to each strand of spaghetti.
Spaghetti Carbonara is a quick and approachable recipe, making it an ideal choice for a weeknight dinner or when you crave a comforting and flavorful meal with minimal effort.
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • 1 large pot
  • 1 Pan
  • 1 whisk
  • 1 mixing bowl
  • 1 grater
  • 1 pasta food or spider strainer

Ingredients
  

  • 14 oz spaghetti (400 g)
  • 7 oz guanciale or pancetta (200 g) diced
  • 3 yolks
  • 1 egg
  • 1 cup pecorino romano cheese freshly grated
  • black pepper
  • salt (for pasta water)

Instructions
 

  • Prepare the Pasta: bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve a cup of pasta water before draining.
  • Sauté the Guanciale or Pancetta: in a pan over medium heat, sauté the diced guanciale or pancetta until golden and crispy.
  • Prepare the Sauce: in a bowl, whisk together the egg, yolks and grated Pecorino Romano cheese until well combined. Season with a generous amount of freshly ground black pepper.
  • Combine Everything: once the pasta is cooked, add it to the pan with the guanciale or pancetta. Toss the pasta in the rendered fat to coat it evenly.
    Remove the pan from heat, and quickly pour the egg and cheese mixture over the pasta. Toss rapidly to create a creamy, emulsified sauce. If needed, add reserved pasta water gradually to achieve the desired consistency.
  • Serve Immediately: plate the spaghetti carbonara immediately, ensuring each portion is generously coated with the luscious sauce. Finish with an extra sprinkle of Pecorino Romano and black pepper.

Notes

Season Mindfully: Guanciale or pancetta is salty, and Pecorino Romano cheese adds additional saltiness. Taste before adding extra salt and adjust accordingly.
Save Pasta Water: Before draining the cooked pasta, reserve a cup of pasta water. The starchy water can be used to adjust the consistency of the sauce, making it creamier if needed.
Room Temperature Eggs: To prevent the eggs from scrambling when mixed with hot pasta, it's a good idea to bring them to room temperature before whisking them with the cheese.
Experiment with Pasta Varieties: While traditional carbonara uses spaghetti, feel free to experiment with other pasta shapes. Rigato
Keyword Italian food, Pasta, Roman food

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