Description
Classic Spaghetti Carbonara
Ingredients
12 oz spaghetti
4 slices bacon or pancetta, diced
2 large eggs
1 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 tsp black pepper
Salt to taste
Fresh parsley, chopped (for garnish)
Directions
Cook the spaghetti in a large pot of salted boiling water according to package instructions. Reserve 1 cup of pasta water before draining.
In a skillet, cook diced bacon over medium heat until crispy. Add garlic and sauté for 1 minute. Remove from heat.
Whisk together eggs, Parmesan cheese, and black pepper in a bowl until smooth.
Combine the hot drained spaghetti with the bacon and garlic in the skillet. Slowly pour the egg mixture over the pasta, tossing quickly to create a creamy sauce. Add reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Season with additional salt and pepper if needed.
Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 400 kcal per serving
#SpaghettiCarbonara #ClassicPasta #ItalianRecipes #QuickDinner #ComfortFood #CreamyGoodness
Step-by-Step Guide
Follow these detailed instructions for a perfect, creamy carbonara every time. First, start your pasta water. Salt it generously. While it comes to a boil, prepare your other ingredients: dice the bacon, mince the garlic, and whisk the eggs, Parmesan, and black pepper in a bowl until completely smooth. Cook the spaghetti until al dente. Crucially, reserve one cup of the starchy pasta water before draining. In a large skillet, cook the bacon until crisp. Add the garlic for just one minute to infuse the fat without burning it. Remove the skillet from the heat. Add the hot, drained pasta directly to the skillet with the bacon and garlic, tossing to coat. Working quickly off the heat, pour the egg and cheese mixture over the pasta, tossing constantly. The residual heat will cook the eggs into a silky sauce. Only then, add reserved pasta water a tablespoon at a time to loosen the sauce to your preferred creaminess. Taste and adjust seasoning.
Serving Suggestions
Serve your carbonara immediately in warmed bowls. A final sprinkle of freshly cracked black pepper and a light garnish of chopped parsley add color and freshness. Offer extra grated Parmesan cheese on the side. For a complete meal, pair with a simple arugula salad dressed with lemon juice and olive oil, and a slice of crusty bread to soak up any remaining sauce.
How-to Summary
To summarize: whisk eggs, cheese, and pepper; cook pasta and reserve water; crisp bacon and garlic; combine hot pasta with bacon off heat; toss with egg mixture; thin with pasta water; season and serve immediately.
Frequently Asked Questions
Can I use cream in carbonara? Traditional Roman carbonara never uses cream. The creaminess comes solely from the emulsification of eggs, cheese, and pasta water.
How do I prevent scrambled eggs? The key is to remove the skillet from the heat before adding the egg mixture and to toss continuously. The hot pasta cooks the eggs gently.
What’s the best cheese to use? Authentic recipes use Pecorino Romano, but Parmesan (Parmigiano-Reggiano) is a common and delicious substitute. A mix of both is excellent.
Can I make this ahead of time? No, carbonara is best made and eaten immediately. It does not reheat well as the sauce can break and become greasy.
What can I use instead of guanciale or pancetta? While not traditional, a good-quality, thick-cut bacon is a widely accepted substitute that still delivers great flavor.
Common Mistakes to Avoid
- Adding the egg mixture to the skillet while it’s still on the heat, which causes scrambled eggs.
- Not reserving the starchy pasta water, which is essential for adjusting the sauce consistency.
- Using cold pasta. The pasta must be piping hot when mixed with the eggs to properly cook them.
- Over-salting before tasting, as the bacon and cheese already contribute salt.
- Letting the finished dish sit before serving, as it will thicken and clump.
Conclusion
Mastering Spaghetti Carbonara is a rite of passage for any home cook. By understanding the simple technique of using eggs, cheese, and pasta water to create a luxurious sauce, you unlock a world of classic, comforting flavor. Remember the core principles: work quickly, use residual heat, and don’t be afraid of that starchy water. With this guide, you’re equipped to avoid common pitfalls and serve a restaurant-quality carbonara that’s sure to impress.