Ah, spaghetti carbonara—an Italian classic that somehow feels like a warm hug on a plate. I remember the first time I tried it; I was in a tiny, bustling trattoria in Rome, and the creamy, cheesy sauce with crispy pancetta just swept me off my feet. Whether you’re a seasoned cook or someone who burns toast (hey, we’ve all been there), this recipe is your ticket to a quick, delightful meal that’ll make you feel like you’re dining under the Tuscan sun.
Steps
- Begin by filling a large pot with lightly salted water and bring it to a boil over high heat. Meanwhile, prepare a large bowl filled with hot water for serving and set it aside.
- In a separate mixing bowl, whisk together the eggs, yolks, pecorino Romano, and Parmesan cheese. Add a pinch of salt and a generous amount of coarsely ground black pepper to the mixture.
- As the water is boiling, heat olive oil in a large skillet over medium heat. Add the sliced guanciale, pancetta, or bacon, and sauté until the fat renders and the meat is on the verge of crispness. Remove the skillet from heat once done.
- Add the spaghetti to the boiling water and cook until it’s slightly firmer than al dente. Just before the pasta is ready, reheat the guanciale in the skillet if necessary. Reserve 1 cup of the pasta cooking water, then drain the pasta and transfer it to the skillet over low heat.
- Discard the hot water from the serving bowl, dry it, and then add the hot pasta mixture to it. Mix in the cheese and egg mixture, adding reserved pasta water as needed to achieve a creamy consistency. Serve immediately, garnished with additional grated pecorino and black pepper.
Ingredients
- Salt
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 ounce grated pecorino Romano (about ? packed cup), plus extra for serving
- 1 ounce grated Parmesan cheese (about ? packed cup)
- Coarsely ground black pepper
- 1 tablespoon olive oil
- 3½ ounces slab guanciale, pancetta, or bacon, cut into pieces approximately ¼ inch thick by ? inch square
- 12 ounces spaghetti (approximately ¾ of a box)
Nutritional Values
Calories: 2140 kcal | Fat: 80 g | Saturated Fat: 28 g | Trans Fat: 0 g | Monounsaturated Fat: 36 g | Polyunsaturated Fat: 12 g | Carbohydrates: 256 g | Dietary Fiber: 12 g | Sugars: 12 g | Protein: 88 g | Sodium: 1648 mg
FAQ
- Can I substitute guanciale with another type of meat?
- Yes, you can substitute guanciale with pancetta or bacon. While guanciale is traditional, pancetta or bacon can also provide a similar flavor profile.
- How can I prevent the eggs from scrambling when making carbonara?
- To avoid scrambling the eggs, do not combine them directly in the pan that has been on the burner. Instead, use a heated mixing bowl to mix the ingredients. This method allows the residual heat to gently cook the eggs without scrambling them.
- Is it necessary to add garlic to the carbonara sauce?
- While traditional carbonara does not typically include garlic, some variations do. You can add a clove or two of minced garlic to the egg and cheese mixture for additional flavor if desired.
- How does adding pasta water improve the dish?
- Adding reserved pasta water can help achieve a creamy consistency by binding the sauce ingredients together. It might seem too watery at first, but as the dish cools, the sauce will thicken to the perfect consistency.
- Should salt be added before or after boiling the water for pasta?
- It’s recommended to boil the water first and then add salt. This approach ensures more consistent seasoning and prevents any potential damage to the pot from adding salt to cold water.
Tips
- Avoid Scrambling the Eggs: When combining the pasta with the egg and cheese mixture, transfer the pasta to a heated bowl instead of mixing it on the burner. This helps prevent the eggs from cooking and becoming scrambled.
- Enhance Flavor with Garlic: Consider adding a clove or two of minced garlic to the egg and cheese mixture for added flavor, even though traditional carbonara doesn’t always include garlic.
- Use Reserved Pasta Water Wisely: Don’t hesitate to add some reserved starchy pasta water when mixing the pasta with the egg and cheese mixture. It may initially seem too wet, but it will help achieve the desired creamy texture once cooled.
- Experiment with Ingredients: Try substituting olive oil with water when cooking the pork to keep it tender. After cooking, incorporate some of the rendered bacon fat into the egg and cheese mixture for extra creaminess and flavor.
Equipment
- Large Skillet – A high-quality skillet for sautéing the pork and mixing ingredients.
- Mixing Bowl – Preferably stainless steel for mixing the eggs and cheese and for combining the ingredients.
- Whisk – For whisking the eggs and cheese mixture.
- Colander – For draining the pasta.
- Grater – A good grater for the pecorino Romano and Parmesan cheese.
- Pasta Pot – A large pot for boiling the spaghetti.
- Pepper Grinder – For freshly ground black pepper.
- Measuring Cups – For accurately measuring ingredients like cheese and olive oil.