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Pasta Carbonara
2025-02-05 0 Likes
How about a classic Pasta Carbonara? It‘s a simple, rich, and comforting with just a few ingredients. Here‘s a delicious, authentic recipe:
Pasta alla Carbonara
Ingredients:
- 12 oz (340 g) spaghetti or other pasta (like fettuccine, bucatini, or rigatoni)
- 2 large eggs
- 1 cup (about 100 g) Pecorino Romano cheese, finely grated (you can also use Parmigiano-Reggiano)
- 4 oz (115 g) guanciale (or pancetta if guanciale is hard to find), diced
- 2 cloves garlic, peeled
- Freshly ground black pepper
- Salt (for pasta water)
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
Save about 1 cup of pasta cooking water before draining the pasta. Set it aside.
2. Prepare the Guanciale:
While the pasta cooks, heat a large skillet over medium heat. Add the guanciale (or pancetta) and the whole garlic cloves. Cook for about 5-7 minutes, stirring occasionally, until the guanciale is crispy and golden. Remove the garlic cloves and discard them.
Reduce the heat to low to prevent the guanciale from overcooking.
3. Make the Carbonara Sauce:
In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper. The mixture should be smooth and creamy.
If the mixture looks too thick, you can add a splash of the reserved pasta cooking water to loosen it up.
4. Combine Pasta and Guanciale:
Once the pasta is drained (reserve some pasta water as mentioned), add it directly to the pan with the guanciale. Toss the pasta in the guanciale fat to coat it evenly, letting the pasta soak in the flavor.
Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously to coat. The residual heat from the pasta and the guanciale will cook the eggs, creating a creamy sauce. If it‘s too thick, gradually add a little pasta water to reach the desired sauce consistency.
5. Serve:
Serve the pasta immediately, topped with extra Pecorino Romano cheese and more freshly ground black pepper. You can also garnish with a few fresh basil leaves or parsley if desired, but it‘s not traditional.
Tips:
Guanciale is the authentic choice for carbonara, as it‘a made from cured pork cheek, giving the dish a unique flavor. If you can‘t find guanciale, pancetta is a suitable substitute, though it‘s not quite the same.
The key to a smooth carbonara sauce is to mix the hot pasta with the egg mixture off the heat so that the eggs cook gently, but don’t scramble.
Pasta water is important it helps to bind the sauce and make it extra creamy.
Enjoy your rich and flavorful Pasta alla Carbonara! It‘s an absolute classic of Italian cuisine!
Tags: Pasta carbonara, pasta carbonara ingredients
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