Ah, carbonara—what a delicious puzzle! It’s like that viral TikTok dance everyone’s trying to perfect:
deceptively simple yet oh-so-rewarding. The creamy sauce clings to the pasta like a favorite sweater on a chilly autumn day, and you can’t help but wonder, “How is something this good so easy?
” Forget the rules for a moment and let’s make some magic happen in your kitchen.
Steps
- Begin by boiling a large pot of salted water, using 1 tablespoon of salt for every 2 quarts.
- As the water heats, cook diced pancetta or bacon in olive oil or butter over medium heat until crispy. If desired, add minced garlic and cook for an additional minute before transferring the mixture to a large bowl.
- In a separate bowl, beat together the eggs and half of the grated cheese.
- Once the water is boiling, add the pasta and cook it until it is al dente. Reserve some of the pasta water before transferring the hot pasta to the bowl with pancetta and garlic.
- Toss the pasta with the pancetta mixture quickly, ensuring it remains hot. This warmth will help cook the eggs when combined, creating a creamy sauce.
- Add the egg and cheese mixture to the pasta, tossing quickly to prevent the eggs from curdling. If needed, add some reserved pasta water to maintain creaminess.
- Serve immediately, garnishing with the remaining cheese and freshly ground black pepper. Optionally, add a sprinkle of fresh chopped parsley.
Ingredients
- 1 tablespoon extra virgin olive oil or unsalted butter
- 1/2 pound pancetta or thick-cut bacon, diced
- 1 to 2 garlic cloves, minced (optional)
- 3 to 4 whole eggs
- 1 cup grated Parmesan or pecorino cheese
- 1 pound spaghetti (or bucatini or fettuccine)
- Kosher salt to taste
- Freshly ground black pepper to taste
Nutritional Values
Calories: 1788 | Total Fat: 124g | Saturated Fat: 44g | Cholesterol: 664mg | Sodium: 1652mg | Total Carbohydrates: 100g | Dietary Fiber: 4g | Sugars: 4g | Protein: 64g | Vitamin C: 0mg | Calcium: 684mg | Iron: 8mg | Potassium: 860mg
FAQ
- What makes spaghetti carbonara different from other pasta dishes?
- Spaghetti carbonara stands out due to its unique method of combining eggs, hard cheese, cured pork, and black pepper to form a rich and smooth sauce.
- Can I use cream in my carbonara sauce?
- While traditional carbonara does not include cream, some people choose to add it for an even creamier texture. However, the recipe is already rich without it.
- How can I prevent the eggs from curdling in carbonara?
- To avoid curdling, it’s important to mix the egg mixture quickly with the hot pasta, ensuring the pasta is just warm enough to cook the eggs into a sauce without solidifying them.
- What type of meat is traditionally used in carbonara?
- The traditional meat for carbonara is guanciale, a cured meat from pork jowl. However, pancetta or bacon can be used as more accessible alternatives.
- Is it necessary to use high-quality cheese for carbonara?
- Yes, using real, high-quality Parmesan or pecorino cheese is crucial for achieving the best flavor in your carbonara. Avoid using processed cheese for this dish.
Tips
- Prepare Ingredients in Advance: Since the dish comes together rapidly, it’s important to have all your ingredients and tools ready before you start. This ensures smooth cooking and helps maintain the right timing.
- Temper the Eggs: To avoid curdling, quickly whisk a few tablespoons of reserved hot pasta water into the beaten eggs. This step helps to gently warm the eggs, making them less likely to scramble when mixed with the hot pasta.
- Choose High-Quality Cheese: Opt for authentic, high-quality Parmesan or pecorino cheese instead of processed varieties. The flavor and texture are crucial to achieving the rich taste of a classic carbonara.
- Work Quickly with Hot Pasta: When transferring the pasta to the pancetta mixture, ensure it remains hot. The heat from the pasta is essential for cooking the eggs just enough to form a creamy sauce without scrambling them.
Equipment
- Large sauté pan
- Tongs
- Large pot (if not commonly available)
- Fine grater (for grating Parmesan or pecorino cheese)
