Prep Time: 15 minutes
Cook Time: 15 minutes
Serving Size: 4 servings
Ingredients:
- 400g spaghetti
- 150g pancetta or bacon, diced
- 2 cloves garlic, minced
- 4 large eggs
- 1 cup grated Pecorino Romano cheese
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions:
- Step 1: Boil, baby, boil! Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions. Pro tip: Save a cup of pasta water before draining the spaghetti. Trust us, it’s liquid gold.
- Step 2: Sizzle that pancetta! While the pasta is cooking, heat a large skillet over medium heat. Add the pancetta or bacon and cook until crispy, about 5-7 minutes. Add the minced garlic and cook for another minute, just until fragrant. Remove from heat and set aside.
- Step 3: Whisk it good! In a medium bowl, whisk together the eggs and Pecorino Romano cheese. Season with a pinch of salt and a generous amount of freshly ground black pepper. Remember, the cheese is salty, so don’t go overboard with the salt.
- Step 4: Combine and conquer! Add the drained spaghetti to the skillet with the pancetta and garlic. Toss to combine, making sure the pasta is coated in all that delicious bacon-y goodness. Now, here’s the tricky part: Slowly pour the egg and cheese mixture into the skillet, while constantly tossing the pasta. This will ensure a creamy sauce without scrambling the eggs. If the sauce is too thick, add a splash of that reserved pasta water to loosen it up.
- Step 5: Garnish and serve! Divide the pasta carbonara among four plates. Sprinkle with chopped fresh parsley and an extra crack of black pepper, if desired. Serve immediately and enjoy the fruits of your labor!
Special Techniques: The key to a perfect pasta carbonara is mastering the art of creating a creamy sauce without scrambling the eggs. To achieve this, make sure to slowly pour the egg and cheese mixture into the skillet while constantly tossing the pasta. If needed, add a splash of reserved pasta water to loosen up the sauce.
What are the key ingredients to look for when aiming for an authentic-tasting Classic Pasta Carbonara?
Classic Pasta Carbonara: Tips and Techniques
Selecting the right pasta: Ideally, using a long and thick pasta like spaghetti or fettuccine works best for Carbonara, as they can hold up well with the rich and creamy sauce. You could also experiment with short pasta like rigatoni or penne for a different texture.
High-quality ingredients: The flavor of this dish depends heavily on the ingredients used. Opt for fresh, high-quality ingredients like authentic Parmigiano Reggiano and Pecorino Romano, fresh eggs, and pancetta or guanciale (cured pork jowl) for the best taste.
Tempering eggs: To avoid the eggs from scrambling when added to the hot pasta, slightly beat them in a separate bowl and gradually mix in some of the pasta cooking water. This will help to gently heat the eggs before introducing them to the pasta.
Pasta water: Remember to reserve some pasta cooking water before draining the pasta. The starchy water helps to create a smooth and creamy sauce, and you can adjust its consistency by adding more or less water.
Additional Variations
Adding vegetables: For a lighter and healthier twist, add vegetables like peas, asparagus or broccoli to the dish. This not only adds more flavor, but it also provides a balanced meal.
Substitute proteins: While traditional Carbonara involves pancetta or guanciale, you can make the dish with bacon, prosciutto or even chicken if you prefer. Keep in mind that this may change the flavor profile slightly.
Vegetarian and vegan options: Replace bacon or pancetta with a vegetarian alternative like mushrooms or sun-dried tomatoes, and use an egg-replacer or vegan cream to create a non-dairy sauce. Substitute the cheese with a vegan alternative such as nutritional yeast or vegan parmesan.
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