Carbonara Recipe

Carbonara Recipe: A Classic Italian Comfort Dish

ByJulia Child

Carbonara is one of the most beloved pasta dishes worldwide, known for its creamy texture and savory richness. Traditionally made with spaghetti, eggs, pecorino Romano, guanciale, and freshly cracked black pepper, this dish offers simple yet bold flavors. It’s the ultimate comfort food that’s surprisingly easy to prepare at home.

Whether you’re a seasoned cook or a beginner, this recipe will walk you through every step to make the perfect plate of pasta, rich in flavor and perfect for any occasion.

Carbonara Recipe

Ingredients:

  • 12 oz (340g) spaghetti (or any pasta of your choice)
  • 2 large eggs (room temperature)
  • 1 ½ cups pecorino Romano cheese (finely grated)
  • 4 oz guanciale (or pancetta), diced
  • Freshly cracked black pepper (to taste)
  • 2 tablespoons olive oil (for cooking)
  • Salt (for pasta water)

Instructions:

  1. Prepare the Pasta:
    Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining. The starchy water will help create a silky sauce.
  2. Cook the Guanciale:
    While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the guanciale and cook until it’s crispy and golden, about 5-7 minutes. Be careful not to burn it. Once done, remove from heat and set aside.
  3. Make the Sauce:
    In a large bowl, whisk together the eggs, pecorino Romano, and a generous amount of freshly cracked black pepper. The mixture should be thick and creamy, with the cheese melting into the eggs.
  4. Combine Pasta and Guanciale:
    Once the pasta is done, add it to the skillet with the crispy guanciale. Toss well to coat the pasta in the rendered fat from the guanciale.
  5. Create the Creamy Sauce:
    Carefully pour the egg and cheese mixture over the hot pasta, quickly tossing everything together. The residual heat from the pasta will gently cook the eggs, creating a creamy, velvety sauce. If the sauce is too thick, add a bit of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
  6. Serve:
    Once the pasta is coated in the creamy sauce, plate the dish immediately. Top with additional pecorino Romano and freshly cracked black pepper to taste.

Recipe Notes:

  • Guanciale is the traditional meat used for this recipe, but if you can’t find it, pancetta or bacon are suitable substitutes. However, guanciale will give you that authentic flavor.
  • The key to a silky sauce is to toss quickly once you add the egg mixture, ensuring the eggs cook gently with the pasta’s residual heat. Avoid scrambling the eggs!
  • You can adjust the amount of cheese and black pepper to suit your preferences. Some people like it extra cheesy, while others enjoy a spicier kick.

Time and Serving:

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 30 minutes
  • Serving Size: This recipe serves 4 people as a main dish.

Storage Instructions:

  • Refrigeration: This dish is best enjoyed immediately, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Note that the texture might change slightly after refrigeration, as the sauce can thicken.
  • Freezing: It’s not recommended to freeze this dish due to the creamy sauce, which can separate when thawed. However, you can freeze the pasta (without the sauce) and reheat it with a freshly made sauce.
  • Reheating: To reheat, place the leftovers in a skillet over low heat, adding a splash of pasta water or cream to bring the sauce back to its creamy texture.

Nutritional Breakdown (Per Serving):

  • Calories: 500 kcal
  • Protein: 22g
  • Carbohydrates: 50g
  • Fat: 22g
  • Fiber: 3g
  • Sodium: 800mg
  • Sugar: 2g

(Note: These values are approximate and will vary based on specific ingredients used.)

Extra Tips to Make the Recipe Perfect:

  • Pasta Cooking Tip: Make sure to salt your pasta water generously. This is the only chance you get to season the pasta itself.
  • Egg Temperature: Use room temperature eggs for a smoother, creamier sauce.
  • Quick Tossing: After you pour the egg mixture into the pasta, toss it quickly to prevent scrambling. The goal is to coat the pasta with the creamy sauce.

How to Serve:

Serve this delicious Italian pasta immediately after preparation while it’s still warm and creamy. Pair it with a simple green salad or some garlic bread for a complete Italian-inspired meal. If you’re looking for wine pairings, a crisp white wine like Sauvignon Blanc or a light Pinot Grigio works wonderfully to complement the richness of the dish.

Kitchen Tools Needed:

  • Large pot for boiling pasta
  • Large skillet for cooking guanciale
  • Whisk for making the egg mixture
  • Tongs or pasta spoon for tossing pasta and sauce
  • Cheese grater for freshly grated pecorino Romano

Frequently Asked Questions (FAQs):

Yes, you can use any long pasta such as fettuccine, linguine, or rigatoni. However, spaghetti is the traditional choice.

It’s best to serve Carbonara immediately for the creamiest texture. If you need to prep ahead, you can cook the pasta and guanciale, then toss with the egg mixture just before serving.

Traditional Carbonara doesn’t use cream, but some recipes add it for extra richness. However, using cream changes the texture and is not considered authentic.

Yes, pancetta or bacon can be used as substitutes for guanciale. While they may not provide the exact same flavor, they still result in a delicious dish.

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