Carbonara, a beloved classic of Italian cuisine, is a culinary masterpiece that marries the simplicity of ingredients with an explosion of rich, creamy flavors. Originating from Rome, this iconic pasta dish embodies the essence of comfort food. Its heart lies in the harmonious union of al dente spaghetti, pancetta or guanciale (cured pork), eggs, grated Pecorino Romano cheese, and black pepper. The magic happens as these elements meld together into a velvety sauce that clings seductively to each strand of pasta. While its components may seem basic, mastering the art of carbonara requires precision and care to create a creamy, dreamy symphony that captivates the palate with every sumptuous bite.
Carbonara recipe
Carbonara is a classic Italian pasta dish that hails from Rome. It's known for its creamy and savory sauce, which is made with a few key ingredients: eggs, grated Pecorino Romano cheese, pancetta or guanciale (cured pork jowl), and black pepper. The sauce is created by mixing beaten eggs with grated cheese and then combining it with hot, cooked pasta and the crispy pancetta or guanciale. The heat from the pasta cooks the eggs, creating a silky, creamy texture without the use of cream. The result is a flavorful and indulgent pasta dish with a distinct richness and a subtle peppery kick. Carbonara is a favorite among pasta enthusiasts and is appreciated for its simplicity and depth of flavor.
Ingredients
- 12 ounces (340g) spaghetti or another pasta of your choice
- 3 large eggs
- 1 cup grated Pecorino Romano cheese (or Parmesan if you prefer)
- 4 ounces (115g) pancetta or guanciale, diced
- 2 cloves garlic, minced (optional)
- Freshly ground black pepper
- Salt
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the spaghetti or pasta according to the package instructions until it's al dente. Be sure to salt the boiling water generously. Reserve about 1 cup of pasta cooking water before draining.
- While the pasta is cooking, heat a skillet over medium heat. Add the diced pancetta or guanciale and cook until it becomes crispy and golden brown. If you prefer a milder flavor, you can blanch the pancetta or guanciale in boiling water for a minute or two before frying.
- In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper. The cheese will provide saltiness, so be cautious with additional salt.
- Once the pasta is cooked and drained, return it to the pot (off the heat). Immediately pour the egg and cheese mixture over the hot pasta, tossing quickly and vigorously to coat the pasta. Add the cooked pancetta or guanciale, and minced garlic (if using), and continue to toss until the sauce thickens and coats the pasta evenly. If the sauce seems too thick, add a bit of the reserved pasta cooking water to achieve the desired consistency.
- Garnish your Carbonara with chopped fresh parsley if you like, and serve immediately. Remember to grind some extra black pepper on top for added flavor.
Video
Notes
Carbonara is best enjoyed right after preparation while it's creamy and piping hot. It's a wonderfully indulgent pasta dish with a unique flavor profile that's sure to please your taste buds.
Nutrition
Serving: 50g
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