Description
Classic Spaghetti Carbonara Recipe
Ingredients:
12 oz spaghetti
4 oz pancetta or guanciale, diced (or thick-cut bacon)
2 large eggs + 1 egg yolk
1 cup freshly grated Parmesan or Pecorino Romano cheese
3 cloves garlic, minced (optional)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (optional for garnish)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook the spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
Prepare the Pancetta/Guanciale:
In a large skillet over medium heat, cook the pancetta until crispy, about 5-7 minutes.
Add garlic (if using) and sauté for 1 minute. Remove from heat.
Make the Sauce:
In a bowl, whisk together the eggs, egg yolk, and Parmesan cheese until smooth.
Combine:
Add the hot pasta to the skillet with the pancetta.
Quickly pour in the egg and cheese mixture, tossing to coat the pasta.
Add reserved pasta water a little at a time to create a creamy sauce.
Season:
Season with plenty of freshly ground black pepper and a pinch of salt to taste.
Serve:
Plate the pasta and garnish with more cheese, parsley, and black pepper.
Creamy, savory, and comforting!
#SpaghettiCarbonara #ItalianCuisine #QuickDinner
Step-by-Step Guide
Follow these detailed steps for a foolproof carbonara. First, set up your mise en place: grate the cheese, dice the pancetta, and whisk the eggs and cheese together in a bowl. As your pasta cooks, render the pancetta in your skillet. The critical moment is the combination: ensure the skillet is off the heat to avoid scrambling the eggs. Add the hot, drained pasta directly to the pancetta and fat, tossing to coat. Then, swiftly pour in the egg-cheese mixture, using tongs to toss and coat every strand vigorously. Only then, add the reserved pasta water, one splash at a time, until the sauce becomes luxuriously creamy and clings to the pasta.
Serving Suggestions
Serve your carbonara immediately on warmed plates to keep it hot. A simple side salad of arugula with a lemon vinaigrette cuts through the richness perfectly. For a true Roman touch, pair it with a glass of crisp, dry white wine like Frascati or a light red such as Chianti. Remember, carbonara is best enjoyed fresh and does not reheat well.
How-to Summary
To summarize: Cook pasta, reserve water. Crisp pancetta. Whisk eggs and cheese. Combine hot pasta and pancetta off heat. Quickly toss with egg mixture, adding pasta water until creamy. Season with pepper and serve immediately.
Frequently Asked Questions
Can I use bacon instead of pancetta? Yes, thick-cut bacon is a common substitute, though it will add a smokier flavor than traditional pancetta or guanciale.
Is it safe to eat raw eggs? The hot pasta cooks the eggs gently, creating the sauce without scrambling them. Using fresh, high-quality eggs minimizes risk.
Why did my sauce turn into scrambled eggs? This happens if the heat is too high. Always remove the skillet from the burner before adding the egg mixture.
Can I add cream? Authentic carbonara never uses cream. The creaminess comes solely from the emulsification of eggs, cheese, pasta water, and fat.
How do I store leftovers? It’s best eaten fresh. Leftovers will be gummy, but you can reheat gently with a splash of water in a skillet, stirring constantly.
Common Mistakes to Avoid
- Adding the egg mixture to a hot skillet: This is the #1 cause of scrambled eggs. Take the pan off the heat first.
- Skipping the pasta water: The starchy water is essential for creating a silky, cohesive sauce.
- Using pre-grated cheese: It contains anti-caking agents that prevent it from melting smoothly. Always grate fresh.
- Overcooking the pasta: Mushy pasta won’t hold the sauce well. Cook only until al dente.
Conclusion
Mastering Spaghetti Carbonara is a rite of passage for any home cook. By focusing on a few quality ingredients and mastering the technique of emulsifying the sauce off the heat, you can create a restaurant-quality dish that is both luxurious and surprisingly simple. Embrace the simplicity, avoid the common pitfalls, and enjoy this timeless piece of Italian comfort food.