Indulge in the timeless allure of Italian flavors with our Classic Carbonara recipe. This iconic dish hailing from the heart of Rome captures the essence of comfort and simplicity, where perfectly cooked pasta intertwines with velvety eggs, grated Pecorino Romano cheese, crispy guanciale, and a dash of black pepper. With each bite, savor the harmonious dance of textures and the rich, creamy allure that has made Carbonara a beloved staple in Italian cuisine for generations.
Classic Carbonara recipe
Classic Carbonara is a traditional Italian pasta dish known for its creamy and indulgent sauce. It originates from Rome and is typically made with a few simple ingredients: pasta, eggs, Pecorino Romano cheese, guanciale (a type of cured pork), and black pepper. The key to a great Carbonara is achieving a velvety sauce that coats the pasta without curdling the eggs. The hot pasta and rendered fat from the guanciale or pancetta work together with the egg and cheese mixture to create a luscious, creamy sauce. It's a delicious and comforting dish that showcases the beauty of Italian cuisine's ability to transform humble ingredients into something truly exquisite.
Ingredients
- 12 ounces (340 grams) of spaghetti or fettuccine
- 2 large eggs
- 1 cup (about 100 grams) grated Pecorino Romano cheese
- 4 ounces (about 115 grams) guanciale or pancetta, diced
- Salt and freshly ground black pepper
- Optional: chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta.
- While the pasta is cooking, whisk together the eggs and grated Pecorino Romano cheese in a bowl. Season with a pinch of black pepper. Set aside.
- In a skillet over medium heat, cook the diced guanciale or pancetta until it's crispy and golden brown. Remove from the heat and set aside.
- Add the cooked pasta to the skillet with the cooked guanciale or pancetta. Toss to combine and coat the pasta with the rendered fat.
- Remove the skillet from the heat and let it cool for a minute. Then quickly pour the egg and cheese mixture over the pasta, tossing vigorously to combine. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce seems too thick, gradually add a bit of the reserved pasta cooking water and continue tossing.
- Taste and adjust the seasoning with salt and pepper as needed.
- Serve the Carbonara immediately, garnished with chopped parsley if desired.Enjoy your classic Carbonara with its rich and creamy texture and wonderful blend of flavors!
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Notes
One important thing to note when making a Classic Carbonara recipe is to ensure that you mix the egg and cheese mixture into the pasta quickly off the heat. The residual heat from the pasta will gently cook the eggs and create a creamy sauce without scrambling them. It's crucial to toss the pasta continuously while adding the egg mixture to achieve the desired silky texture.
Nutrition
Serving: 100g
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